Ultimate Apple Bundt Cake with Honey Glaze

I make this Apple Bundt Cake every fall when the orchards overflow with fresh varieties. The combination of grated and chunked apples creates a texture that stays moist for days.

My favorite part is how the honey glaze soaks into the warm cake. It adds just enough sweetness without overpowering the apple flavor.

What makes this Apple Bundt Cake a keeper for years to come

I love how this recipe uses both shredded and chunked apples to pack in maximum flavor. The grated apples practically melt into the batter while the chunks give you those satisfying bites of tender fruit.

This cake stays incredibly moist thanks to all that apple goodness baked right in. I can make it a day ahead and it tastes just as fresh when I serve it.

The whole wheat flour adds a subtle nuttiness that pairs beautifully with cinnamon. My kitchen smells absolutely amazing while this bakes for over an hour.

If you love simple apple desserts, my Easy Apple Slices Peanut Butter Sandwich makes a quick snack any time of day, and My Epic Apple Cinnamon Energy Bites are perfect when you need a grab-and-go treat with the same cozy flavors.

Everything you need for the perfect Apple Bundt Cake

• 1 1/4 cups mild-flavored oil (vegetable or canola work great)
• 1 1/2 cups granulated sugar
• 2/3 cup lightly packed brown sugar
• 2 teaspoons vanilla extract
• 3 tablespoons apple cider or apple juice (substitute for hard cider – see notes)
• 3 large eggs, at room temperature
• 2 cups packed grated apples (about 2 medium apples)
• 2 cups apple chunks (about 2 medium apples – I like mixing Honey Gold and MacIntosh)
• 2 cups all-purpose flour, plus 1 tablespoon for tossing with apple chunks
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3/4 teaspoon kosher salt

For the Honey Glaze:

• 1/4 cup granulated sugar
• 3 tablespoons honey
• 2 tablespoons apple cider or apple juice (substitute for hard cider)
• 1/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• Pinch of kosher salt

My Method for Apple Bundt Cake

1. Preheat your oven to 325°F and generously grease and flour a 12-cup Bundt pan, making sure to get into all the grooves. Set it aside while you mix the batter.
2. In a large bowl, combine the oil, granulated sugar, brown sugar, vanilla, apple cider, and eggs with a wooden spoon until everything is well mixed. Stir in the grated apples and mix until evenly distributed throughout.
3. In a separate bowl, whisk together the 2 cups all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt until no lumps remain. Add the dry ingredients to the apple mixture and stir just until you have a smooth batter with no flour streaks.
4. Toss the apple chunks with 1 tablespoon of flour in a small bowl, then gently fold them into the batter. Pour the batter into your prepared Bundt pan and tap the pan on the counter several times to release any air bubbles.
5. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a serving plate.
6. While the cake cools slightly, make the honey glaze by combining all glaze ingredients in a small saucepan. Bring to a simmer over medium heat and let it bubble for 2 minutes, stirring occasionally.
7. Drizzle half of the warm glaze over the still-warm cake, letting it soak in. Save the remaining glaze to drizzle over individual slices when serving, or warm it up and pour it over the cooled cake just before presenting.

My personal tricks for the best Apple Bundt Cake

I always use at least two different apple varieties for the best flavor balance. Mixing a tart apple like MacIntosh with a sweeter one like Honey Gold gives you layers of taste in every bite.

Make sure your eggs are at room temperature before mixing. Cold eggs can cause the batter to seize up and not blend as smoothly with the oil and sugars.

The grated apples add moisture while the chunks give you texture. I grate mine on the large holes of a box grater and leave the skins on for extra nutrition and color.

Perfect moments for this Apple Bundt Cake

I serve this cake warm with vanilla ice cream for Sunday dinners. The contrast between the warm spiced cake and cold creamy ice cream makes everyone ask for seconds.

This Apple Bundt Cake also travels beautifully to potlucks and gatherings. The sturdy texture means it holds up well even after a car ride.