This Apple Bundt Cake is an easy, cozy dessert that’s perfect when you want something comforting without fuss. It’s filled with tender apple chunks, chopped walnuts, warm cinnamon and nutmeg, and a generous amount of applesauce for moisture. Finish it with a quick brown sugar glaze while it’s still warm for a truly irresistible treat.
Table of Contents
- Recipe Overview
- How to Make
- Recommended Baking Tools
- Helpful Tips for Baking the Best Bundt Cake!
- Properly Greasing a Bundt Cake Pan
- Recipe FAQs
- More Apple Dessert Recipes
- Apple Bundt Cake Recipe
Recipe Overview
This apple bundt cake uses tart Granny Smith apples for a bright, baked-apple flavor, but you can swap in McIntosh, Jonagold, Honeycrisp, or Pink Lady if you prefer. Chopped walnuts add crunch, while applesauce and vegetable oil keep the cake exceptionally moist. Cinnamon and a pinch of nutmeg lend classic fall spice.
The brown sugar glaze comes together in minutes on the stovetop and tastes amazing poured over a warm cake. You can skip the glaze if you like, but it really elevates the finished dessert.
How to Make
Below is a concise overview of the process. The full recipe card includes exact measurements and bake times.
Whisk the dry ingredients. Combine all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg in a bowl and set aside.
Prep the apples and nuts. Peel and dice the apples, then toss them with the whisked dry ingredients so they’re well coated—this helps prevent sinking. Stir in the chopped walnuts.
Mix the wet ingredients. In a large bowl, whisk granulated sugar, vegetable oil, applesauce, eggs, and vanilla until blended.
Fold and fill. Fold the dry mixture into the wet ingredients just until combined, then spoon the batter into a generously greased 10-cup bundt pan.
Bake and cool. Bake at 325ºF until the cake is golden and a tester inserted in several spots comes out clean (about 55–70 minutes). Let the cake cool on a wire rack for about 10 minutes, gently loosen the edges with a small knife, then invert onto the rack. Transfer to a serving plate and drizzle with the warm brown sugar glaze, or wait until it’s completely cooled if you prefer.
Recommended Baking Tools
Use a reliable 10-cup bundt pan and an oven thermometer for best results. A mixing bowl, whisk or hand mixer, rubber spatula, and a wire cooling rack complete the basic toolkit.
Helpful Tips for Baking the Best Bundt Cake!
Bundt cakes are straightforward, but releasing them cleanly from the pan can be tricky. These tips help ensure a smooth outcome:
Confirm pan capacity. If you’re unsure of your pan size, fill it with water cup by cup. For this recipe you’ll want a 10-cup pan and you should fill it to about 7–8 cups of batter so it won’t overflow.
Grease thoroughly. Properly coating the pan—especially the center tube—is essential. Use a flour-based baking spray or grease and flour the pan well.
Check doneness. Use a toothpick or cake tester in several places; it should come out clean. The cake should be a deep golden brown.
Cool the cake. Let the cake rest in the pan for about 10 minutes. If you remove it too soon it may break; if you leave it too long it might stick.
Loosen the edges gently. Run a small knife or offset spatula around the inner and outer edges before inverting to help the cake release.
Properly Greasing a Bundt Cake Pan
Flour-based spray. A flour-based baking spray is convenient and effective for bundt pans.
Grease and flour. Alternatively, coat the pan with softened butter or shortening, then dust with all-purpose flour, tapping out the excess. Be sure to coat the center tube thoroughly as well.
Recipe FAQs
Use a 10-cup bundt pan. That size works best for the listed ingredient quantities.
Good options include Granny Smith, McIntosh, Jonagold, Pink Lady, or Honeycrisp. You can also mix varieties for balanced flavor and texture.
Yes. If you don’t have a bundt pan, a 9″ x 13″ pan can work; reduce the oven temperature slightly and adjust baking time—check for doneness after about 50 minutes.
More Apple Dessert Recipes
Apple Cinnamon Streusel Muffins
Easy Homemade Apple Pie
Apple Cider Whoopie Pies
Apple Coffee Cake
Apple Bundt Cake
Ingredients
apple bundt cake
- 3 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Salt
- 1/2 tsp Ground Nutmeg
- 2 cups Granulated Sugar
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 2/3 cup Unsweetened Applesauce
- 2 Large Eggs, room temperature
- 3 cups Granny Smith Apples, or 3 large apples, peeled and chopped small
- 1 cup Chopped Walnuts
brown sugar glaze
- 1/2 cup Unsalted Butter
- 2 tsp Heavy Whipping Cream
- 1/2 cup Light Brown Sugar, lightly packed
- 1 tsp Vanilla Extract
Instructions
apple bundt cake
- Preheat the oven to 325ºF and position the rack just above center. Generously grease a 10-cup bundt pan with a flour-based spray or grease and flour; set aside.
- Whisk together the flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl.
- Peel and chop the apples, then toss them with the dry mixture so they’re coated. Stir in the chopped walnuts.
- In a large bowl, whisk the granulated sugar, vegetable oil, and vanilla. Add the applesauce and eggs and mix until well combined.
- Fold the dry ingredients (including the apples and walnuts) into the wet ingredients until just combined. Spoon the batter into the prepared bundt pan and tap the pan lightly to release air bubbles.
- Bake 55–70 minutes at 325ºF, or until the cake is golden and a cake tester comes out clean. My cake took about 60 minutes. Remove from the oven and cool on a wire rack for about 10 minutes.
- Run a small knife around the sides to loosen, invert onto the cooling rack, and remove the pan. Drizzle the warm brown sugar glaze over the cake or wait until completely cool—either way is delicious.
brown sugar glaze
- In a medium saucepan over medium heat, combine the butter, heavy cream, brown sugar, and vanilla.
- Stir until the mixture comes to a boil and the sugar dissolves, then remove from heat and let sit 10–15 minutes to thicken slightly.
- Pour the glaze over the warm cake and serve.
Video
Notes
- Either coat the apples with the dry ingredients before folding in the batter or add the walnuts after—the cake will turn out well either way.
- Recipe adapted from a community cookbook and the brown sugar glaze inspired by other bakers.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.