Cinnamon Apple Bundt Cake

This apple bundt cake transforms ordinary apples into an extraordinary dessert that fills your home with the comforting aromas of cinnamon and baked fruit. The tender crumb studded with soft apple pieces makes it perfect for everything from casual coffee dates to holiday gatherings.

I first made this cake when unexpected guests were coming and I had a surplus of apples from our autumn apple-picking adventure. The beautiful bundt shape earned me more compliments than dishes that took three times the effort.

Ingredients

• All purpose flour: Forms the foundation of our cake providing the perfect structure
• Baking soda: Ensures proper rise without the need for multiple leavening agents
• Cinnamon and nutmeg: Create that quintessential fall flavor profile that complements apples perfectly
• Brown sugar: Adds moisture and a subtle caramel undertone that plain sugar alone cannot achieve
• Vegetable oil: Keeps the cake exceptionally moist for days longer than butter-based cakes
• Fresh apples: Are the star providing pockets of fruit that become tender during baking
• Vanilla extract: Rounds out the flavor and enhances the natural sweetness of the apples

Step-by-Step Instructions

Preheat and Prep:

Turn your oven to 350°F and thoroughly prepare your bundt pan. The detailed preparation of your pan is crucial for clean removal later. Use butter and flour in every crevice or a quality baking spray with flour. Take extra time here as bundt pans have many nooks where cake can stick.

Mix Dry Ingredients:

Combine flour, baking soda, salt, and spices in a large bowl. Whisking these ingredients separately ensures even distribution of leavening and spices throughout the batter. This prevents bitter spots from concentrated baking soda or overwhelming pockets of spice.

Combine Wet Ingredients:

Beat both sugars with oil until the mixture lightens slightly in color. Add eggs individually, allowing each to fully incorporate before adding the next. This creates an emulsion that helps maintain the cake structure. The vanilla goes in last to preserve its delicate flavor.

Create The Batter:

Add dry ingredients to wet in three additions, mixing just until flour disappears after each addition. Overmixing develops gluten which results in a tough cake. Fold in diced apples with a gentle hand using a spatula rather than a mixer for the tenderest result.

Bake To Perfection:

Pour the thick batter into your prepared pan, smoothing the top with your spatula. The cake needs about an hour in the oven. Check at 55 minutes by inserting a wooden pick into the deepest part. It should come out mostly clean with perhaps a few moist crumbs.

Cool And Finish:

Let the cake rest in the pan briefly before inverting onto a cooling rack. This waiting period allows the structure to set slightly making removal easier. If glazing, wait until completely cool to prevent melting. Drizzle glaze in a decorative pattern using the tines of a fork.

You Must Know

My personal secret is adding an extra teaspoon of cinnamon beyond what most recipes call for. This came about when my daughter accidentally knocked the measuring spoon while I was baking. Rather than starting over, I continued and discovered it created a more pronounced warm spice profile that everyone now requests.

Apple Selection Guide

The type of apples you choose significantly impacts your cake's flavor profile. For a balanced cake, combine tart apples like Granny Smith with sweeter varieties like Honeycrisp or Gala. Tart apples provide structure and prevent the cake from becoming cloying, while sweeter varieties contribute natural sweetness and juiciness. Avoid extremely soft varieties like McIntosh which can turn mushy during baking. The ideal apple pieces should maintain some texture while becoming tender.

Make It Your Own

This recipe welcomes customization based on your preferences. Add a cup of chopped walnuts or pecans for delightful crunch and nutty flavor. Incorporate a handful of dried cranberries or raisins for chewy sweet-tart bursts. Try replacing a quarter of the oil with unsweetened applesauce for a lighter version. For a more complex flavor profile, add half a teaspoon of cardamom or ginger to the spice mixture. The foundation recipe remains delicious while adapting to your creative additions.

Serving Suggestions

While this cake shines on its own, elevating your presentation transforms it into a showstopper dessert. Serve warm slices with a scoop of vanilla ice cream, allowing it to melt slightly into the cake. For autumn gatherings, offer alongside freshly whipped cream lightly spiced with cinnamon. Create a caramel drizzle by warming store-bought caramel sauce with a tablespoon of bourbon for sophisticated flavor. For brunch service, dust with powdered sugar instead of glaze for a lighter finish that pairs beautifully with coffee.

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Recipe FAQs

→ What apples work best for this bundt cake?

A combination of tart and sweet apples creates the best flavor balance. Granny Smith provides tartness and structure while Fuji, Honeycrisp, or Gala add sweetness. The mix ensures your cake has complex flavor and the apples hold their shape during baking.

→ Can I substitute the vegetable oil?

Yes, you can substitute melted butter for the vegetable oil for a richer taste. You can also use melted coconut oil or applesauce (for a lower-fat option, though this will change the texture somewhat).

→ How do I prevent my bundt cake from sticking?

Thoroughly grease every crevice of your bundt pan with butter and dust with flour, or use a baking spray containing flour. Apply it just before adding the batter, and allow the cake to cool for exactly 10 minutes before turning it out—not too short or too long.

→ How should I store this apple bundt cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze unglazed cake tightly wrapped for up to 3 months—just thaw at room temperature and add the glaze before serving.

→ Can I make this cake ahead of time for an event?

Absolutely! This cake actually improves in flavor after a day as the spices meld. Make it 1-2 days before your event, store at room temperature under a cake dome or wrapped in plastic, and glaze it a few hours before serving for the freshest presentation.

→ What can I add to enhance the flavor of this cake?

Consider adding 1/2 cup of chopped walnuts or pecans, 1/2 cup of raisins or dried cranberries, or 2 tablespoons of bourbon to the batter. You could also include 1 teaspoon of apple pie spice or cardamom for different flavor profiles.