My Favorite Apple Bundt Cake Recipe

The smell of cinnamon and apples baking always reminds me of cozy afternoons when I need something sweet but simple.

I created this Apple Bundt Cake during one of those moments when you want homemade goodness without complicated steps or fancy decorating.

Why You’ll Love This Apple Bundt Cake

I keep making this cake because it works every single time, no matter what. You’ll find it so forgiving and straightforward, requiring no special skills or equipment.

My family finishes it within hours of cooling, and I appreciate how the apple pieces create little sweet surprises in every bite.

This Apple Bundt Cake has become our favorite for Sunday mornings, unexpected company, and whenever we crave something homemade.

If you enjoy cozy apple treats like this one, you might also want to try my Custardy Apple Squares for another satisfying dessert, or make my Fluffy Apple Pie Biscuits for a wonderful breakfast option.

Ingredients You Need for Apple Bundt Cake

Here’s everything you’ll need to create this beautiful cake in your own kitchen:

For the Cake:

• 3¼ cups all-purpose flour (390g) – I always weigh flour for consistent results
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon – freshly ground gives better flavor
• ½ teaspoon ground nutmeg
• ¾ teaspoon salt
• 2 cups granulated sugar (400g)
• 1⅓ cups vegetable oil (canola oil works well too)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3½ cups peeled and diced apples (about 3-4 medium apples) – Granny Smith and Honeycrisp work best
• ¾ cup chopped walnuts (optional, or use pecans instead)

For the Brown Sugar Glaze:

• 6 tablespoons unsalted butter
• ⅔ cup packed light brown sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

When choosing apples for your Apple Bundt Cake, pick varieties that maintain their shape during baking.

I prefer tart apples like Granny Smith because they balance the sweetness nicely, while Honeycrisp adds great texture too.

How to Make Apple Bundt Cake

1. Set up your workspace. Preheat oven to 350°F. Coat a 12-cup bundt pan thoroughly with butter or non-stick spray, reaching into every groove and ridge.
2. Combine dry ingredients. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
3. Mix wet ingredients. In another large bowl, whisk together sugar, oil, eggs, and vanilla until the mixture looks smooth and unified, about 1 minute of whisking.
4. Form the batter. Pour the wet mixture into the flour mixture and stir gently with a wooden spoon or rubber spatula until just combined. A few flour streaks are fine; avoid overmixing.
5. Add apples and nuts. Gently fold the diced apples and walnuts into the batter, distributing them throughout.
6. Fill your pan. Spoon the thick batter into your prepared bundt pan, spreading evenly with a spatula. Tap the pan gently on the counter several times to settle the batter.
7. Bake thoroughly. Bake for 65-70 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
8. Cool properly. Let the cake cool in the pan for 20 minutes, then carefully turn it out onto a wire cooling rack. Allow it to cool completely before adding glaze.
9. Prepare the glaze. In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream, bringing the mixture to a gentle simmer. Cook for 2-3 minutes, stirring constantly, until smooth. Remove from heat and mix in vanilla and salt.
10. Finish your cake. Once the glaze has cooled slightly but remains pourable, drizzle it over the completely cooled cake, letting it flow down the sides naturally.

Found this Apple Bundt Cake recipe helpful? I’d be so happy if you saved it to your favorite baking board! You can find more of my family recipes and baking tips on my Pinterest page.

How I Make This Apple Bundt Cake Perfect Every Time

The key to bundt cake success lies in proper pan preparation and careful timing. I always brush soft butter into every single groove of my bundt pan, then dust lightly with flour for guaranteed clean release.

Monitor your oven temperature closely; my cake is done when the top springs back lightly when touched and pulls just slightly from the pan edges.

Take your time with cooling too; rushing this step can cause your Apple Bundt Cake to break when you remove it from the pan.

Can I make this Apple Bundt Cake ahead of time?

Yes! This cake actually gets better after a day, as the flavors develop and meld together. Store it covered at room temperature for up to 4 days, or wrap well and freeze for up to 3 months.

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How should I store leftover cake?

I keep mine under a cake dome or covered tightly with plastic wrap at room temperature. The glaze may soften slightly, but the cake stays moist and good for several days.

Can I substitute the walnuts or leave them out entirely?

Absolutely! You can skip nuts completely, or swap in pecans, almonds, or even dried cranberries for different flavors. The cake will be just as wonderful.

How do I prevent my bundt cake from sticking?

Thorough greasing makes all the difference; I use a pastry brush to get into every crevice with butter, then lightly dust with flour. Also, don’t let the cake cool too long in the pan; 20 minutes is just right.

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How I Love to Serve My Apple Bundt Cake

This cake shines at autumn gatherings, but I honestly serve it year-round whenever we need something special yet simple.

Weekend mornings with coffee become extra cozy with a slice, and it’s become our traditional birthday cake for family members who prefer homestyle treats over fancy frosting.

The Apple Bundt Cake looks beautiful on any cake stand, making even regular Tuesday nights feel a little more special.