Apple Bundt Cake Recipe

Apple bundt cake on a cake stand drizzled with glaze.

5 from 1 vote

This easy and elegant Apple Bundt Cake is my mom's recipe. Tart Granny Smith apples, melted butter, walnuts, and four warm spices make it super moist, and a glossy glaze finishes it off. It all comes together with no mixer or blender, and it's perfect for making ahead.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: Apple Bundt Cake

Servings:

Calories: 633kcal

Author: Lee Clayton Roper

Equipment

bundt pan

Ingredients

3 ½ 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
½ teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup toasted chopped walnuts
1 cup melted butter
2 large eggs beaten
1 teaspoon vanilla extract

Glaze

1 tablespoon melted butter
1 cup powdered (confectioners) sugar
1 tablespoon light corn syrup
1 tablespoon whole milk

Instructions

Preheat the oven to 375 degrees. Grease a 12-cup Bundt pan. You can also use a 9x13 baking dish.
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.

Notes

High altitude adjustments: Reduce granulated sugar by 1 tablespoon, reduce baking soda by 1/4 teaspoon and increase butter in batter by 1 tablespoon. Above 7,500 feet, most consistent results are in a 9 by 13-inch baking dish.

Make ahead: Cake will keep for up to 4 days, well wrapped and refrigerated.

Grease the pan well: Brush every groove of the Bundt pan with soft butter and dust it with flour, or use a baking spray that contains flour. Let the cake cool in the pan for about 10 minutes before turning it out.

Check for doneness: Ovens and pans vary, so start checking at 35 minutes. The cake is done when a toothpick in the center comes out clean and the cake starts to pull away from the sides of the pan.

Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.

Nutrition