Baking the Perfect Apple Bundt Cake

Welcome the cozy flavors of fall with a Spiced Apple Bundt Cake, a moist and tender delight that’s brimming with warm spices and chunks of fresh apple. This cake captures the essence of autumn in every slice, making it a perfect treat for crisp afternoons, family gatherings, or simply as a way to celebrate the season’s bounty. Easy to make yet impressively delicious, this apple bundt cake is topped with a simple glaze or dusting of powdered sugar, adding an elegant touch to this rustic dessert. Let’s get baking and fill your kitchen with the inviting aromas of spiced apple goodness.


Why You’ll Love Spiced Apple Bundt Cake:

  • Seasonal Flavor: Packed with fresh apples and autumnal spices for a true taste of fall.
  • Moist & Tender: The inclusion of apples and the right blend of ingredients ensure a perfectly moist cake every time.
  • Easy Elegance: Simple to prepare with stunning results, perfect for any occasion.
  • Versatile: Enjoy it as is, or dress it up with a glaze, caramel sauce, or a scoop of vanilla ice cream.

Ingredients Notes For Spiced Apple Bundt Cake:

  • Apples: Choose a mix of tart and sweet apples like Granny Smith and Honeycrisp for a balanced flavor and added texture.
  • Flour: All-purpose flour works well for this cake, providing the right structure.
  • Spices: Cinnamon, nutmeg, and allspice lend those classic fall flavors that complement the apples beautifully.
  • Sugar: A combination of granulated sugar and brown sugar adds depth and moisture to the cake.
  • Leaveners: Baking powder and baking soda help the cake rise and become fluffy.
  • Wet Ingredients: Eggs, unsalted butter, and sour cream (or Greek yogurt) contribute to the cake’s moist crumb.

Recipe Steps:

  1. Prep the Apples: Peel, core, and chop the apples into small chunks. Toss with a bit of lemon juice to prevent browning.
  2. Mix Dry Ingredients: Whisk together the flour, spices, baking powder, baking soda, and a pinch of salt in a bowl.
  3. Cream Butter and Sugars: Beat the butter with granulated and brown sugars until light and fluffy. Incorporate the eggs one at a time, then mix in vanilla extract.
  4. Combine: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Fold in the apple chunks.
  5. Bake: Pour the batter into a greased and floured bundt pan. Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted comes out clean.
  6. Cool and Serve: Let the cake cool in the pan for a while, then invert onto a wire rack to cool completely. Dust with powdered sugar or drizzle with a simple glaze before serving.

Storage Options:

  • Room Temperature: Store covered at room temperature for up to 3 days.
  • Refrigerate: For longer storage, keep in the refrigerator for up to a week.
  • Freeze: Wrap the cake well and freeze for up to 3 months. Thaw at room temperature before serving.


Baking the Perfect Apple Bundt Cake

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Author: Maria


For the Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 3 cups peeled and finely chopped apples about 3 medium apples, Granny Smith or Honeycrisp work well
  • 1 cup chopped walnuts or pecans optional

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2 tablespoons milk or apple cider
  • 1/2 teaspoon vanilla extract


Make the Cake:

    Preheat the Oven and Prepare the Pan:

    • Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan, tapping out any excess flour.

    Mix Dry Ingredients:

    • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and allspice. Set aside.

    Cream Butter and Sugar:

    • In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

    Add Eggs and Vanilla:

    • Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

    Combine with Dry Ingredients:

    • Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

    Fold in Apples and Nuts:

    • Gently fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.


    • Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.


    • Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

    Prepare the Glaze (if using):

      Mix Ingredients:

      • In a small bowl, whisk together the powdered sugar, milk (or apple cider), and vanilla extract until smooth.

      Drizzle over Cake:

      • Once the cake is completely cool, drizzle the glaze over the top of the cake.

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