In this Apple Bundt Cake recipe, the combination of tart apples with butter, sugar, cinnamon, allspice, cloves and nutmeg is heavenly. Juicy apples and lots of butter make this cake super moist, while the multi-layered spice mixture adds warmth and coziness. And, it’s easy to prepare – no blender or mixer needed!
Mom’s Apple Cake
My brother Jim and I always loved Mom’s Apple Cake as kids – and we both still love it today! The combination of tart apples with sugar, cinnamon, allspice, cloves and nutmeg is heavenly. Dark, rich, flavorful – and beautiful to present.
Apple Cake in a Bundt Pan
I like to make it in a Bundt pan, then serve it on a cake stand with a small bouquet of flowers in the middle (see photo). Easy to prepare, elegant and scrumptious – what more could you ask for?
My favorite type of apple to use for baking, especially this Apple Cake, is Granny Smith. Their texture holds up well when baked, and their sweet-tart flavor balances perfectly with the sweetness of the cake and glaze.
While I’m partial to using walnuts in this recipe, you could also use pecans.
How to make Apple Bundt Cake
Making our Apple Cake is super easy; you don’t even need an electric mixer. Here are the steps:
- Prep oven and pan.
Preheat the oven to 375 degrees. Grease a large (10-inch) Bundt pan (can also use 9-by 13-inch baking dish).
- Prep apples.
Peel, core and chop apples. Place in a large mixing bowl and stir in 2 cups granulated sugar. Set aside.
- Prep dry ingredients.
Sift together the flour, baking soda, cinnamon, allspice, cloves and nutmeg.
- Prep nuts.
In a small mixing bowl, toss together the chopped walnuts and 1 tablespoon of the flour mixture. Set both aside.
- Make the batter.
To the apple mixture, add 1 cup of melted butter and stir until combined. Stir in the eggs and vanilla. Add the flour mixture and stir just until combined. Fold in the walnuts (and any flour mixture in the bowl).
Spread batter evenly in the prepared dish and bake for 35 to 45 minutes, or until a tester (toothpick) inserted in the middle comes out clean.
- Cool and remove from pan.
Remove from oven and cool in pan to lukewarm. (At this point, if using a Bundt pan, once cake has rested for around 10 minutes, remove from pan and transfer to a wire rack placed over a cookie sheet.)
When to remove the cake from the bundt pan?
I’ve found it’s best to remove cake from a bundt pan when it’s cooled to lukewarm, which takes around 10 minutes. If it doesn’t come out, while holding the pan upside down, gently bang the pan on the kitchen counter. If the cake still isn’t coming out, set it upside down over a wire rack and give it some time – it should plop out eventually!
Can this cake be made in a different type of pan?
You can use either a bundt pan (10-inch/10 or 12 cup) or a 9 by 13-inch baking dish to make this Apple Cake. I’ve included a range on the baking time in the recipe – 35 to 45 minutes. The bundt pan will take longer, closer to the top end of the range.
How to make Glaze for Apple Cake made in a bundt pan
Making glaze is super easy, just like making this cake. All you do is stir together 4 ingredients – melted butter, powdered sugar, corn syrup and whole milk. How easy is that?
Apple Bundt Cake Glaze Variations
i\If you’re looking to modify this recipe and make it your own, here are some suggested alternatives to our glaze. These glazes, sauces and frostings are all part of other recipes on this site. Just click on the link to go to the other recipe, then scroll down to the recipe card and you’ll find all the details:
- Caramel Frosting. Apples and caramel flavor are a match made in heaven!
- Toffee Sauce. Amp up that caramel flavor another notch with this toffee-flavored sauce. Instead of putting on the cake in advance, simply heat up the sauce and spoon over slices of cake as you serve them.
- Lemon glaze. This light and tangy lemon-infused glaze would be a nice variation as well.
- Lemon frosting. For a richer, more decadent cake, Spread this lemon-cream cheese frosting over the top – or over the entire bundt cake if you want!
How to store this Apple Bundt Cake Recipe
If you make Apple Cake ahead, cover it and refrigerate it. Bring to room temperature before serving.
Does Apple Bundt Cake need to be refrigerated?
Yes, I think this cake stays freshest if refrigerated. As mentioned above, bring it to room temperature before serving.
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- 3 1/2 cups peeled and chopped tart apples (around 2 1/2 to 3 large)
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts
- 1 cup + 1 tablespoon melted unsalted butter, divided
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1 cup powdered (confectioners) sugar
- 1 tablespoon light corn syrup
- 1 tablespoon whole milk
- Preheat the oven to 375 degrees. Grease a 9-by 13-inch baking dish or a large Bundt pan.
- In a large mixing bowl, combine the chopped apples and 2 cups granulated sugar. Set aside.
- Sift together the flour, baking soda, cinnamon, allspice, cloves and nutmeg.
- In a small mixing bowl, toss together the walnuts and 1 tablespoon of the flour mixture. Set both aside.
- To the apple mixture, add 1 cup of the melted butter and stir until combined. Stir in the eggs and vanilla. Add the flour mixture and stir just until combined. Fold in the walnuts (and any flour mixture in the bowl).
- Spread evenly in the prepared dish and bake for 35 to 45 minutes, or until a tester inserted in the middle comes out clean.
- Remove from oven and cool in pan to lukewarm. (At this point, if using a Bundt pan, remove cake from the pan and transfer to a wire rack placed over a cookie sheet.)
- While the cake is cooling, make the glaze. Stir together the remaining 1 tablespoon of melted butter, powdered sugar, light corn syrup and milk.
- Spread over the top of the lukewarm cake. Let cool until the glaze is set before serving.
High altitude adjustments: Reduce granulated sugar by 1 tablespoon, reduce baking soda by 1/4 teaspoon and increase butter in batter by 1 tablespoon.
Make ahead: Cake will keep for several days, covered and refrigerated.
- Category: Desserts, make ahead, easy entertaining
- Method: Baking
- Cuisine: Festive