Pin it
This apple bundt cake recipe transforms simple ingredients into a moist, aromatic fall dessert that will fill your kitchen with the cozy scent of cinnamon and apples. The brown sugar glaze creates a sweet, buttery finish that elevates this homemade cake to bakery quality.
I first made this cake for a fall gathering with friends, and it disappeared before dinner was even served. Now it's become my signature dessert whenever I need something reliable that will impress without requiring professional baking skills.
Ingredients
- All Purpose Flour: forms the foundation of our cake with the perfect texture
- Baking Soda: provides the perfect rise without being too fluffy
- Ground Cinnamon and Nutmeg: create that classic warm apple spice flavor
- Salt: balances the sweetness and enhances all the flavors
- Granulated Sugar: sweetens the cake without making it too heavy
- Vegetable Oil: creates moisture that stays even after refrigeration
- Vanilla Extract: adds depth to both the cake and glaze
- Unsweetened Applesauce: provides natural sweetness and incredible moisture
- Large Eggs: bind everything together for the perfect structure
- Granny Smith Apples: offer tartness that balances the sweet cake
- Chopped Walnuts: add a satisfying crunch and nutty flavor
- Unsalted Butter: creates a rich glaze with controlled saltiness
- Heavy Whipping Cream: makes the glaze silky smooth
- Light Brown Sugar: gives the glaze caramel notes that complement the apples
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Position a rack just above center in your oven and preheat to 325°F. This moderate temperature ensures even baking without burning the edges. Thoroughly coat your bundt pan with flour-based baking spray or the traditional butter and flour method. A well-prepared pan is essential for clean release.
- Mix the Dry Ingredients:
- Whisk together flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl until completely uniform. This ensures your spices distribute evenly throughout the batter for consistent flavor in every bite.
- Prepare the Apples and Nuts:
- Peel and chop Granny Smith apples into small uniform chunks then toss them in the dry ingredients. This coating prevents the apples from sinking to the bottom of your cake. Add the chopped walnuts at this time as well. The fine dusting of flour helps them distribute evenly.
- Create the Wet Mixture:
- In a large mixing bowl, thoroughly whisk sugar, oil, and vanilla until they form a smooth mixture. The oil creates a more tender crumb than butter would. Add applesauce and eggs, whisking until completely incorporated but not overmixed.
- Combine Wet and Dry Ingredients:
- Using a spatula, not a whisk, gently fold the dry ingredients with apples and walnuts into the wet mixture. Stop folding once just combined with no visible flour pockets. Overmixing will develop gluten and create a tough cake.
- Bake the Cake:
- Transfer the batter to your prepared bundt pan and tap it gently against the counter several times to release air bubbles. Bake for 55 to 70 minutes until golden brown and a cake tester comes out clean. The wide time range accounts for variations in ovens and apple moisture.
- Cool and Release:
- Allow the cake to cool in the pan for about 10 minutes on a wire rack. Run a thin knife around the edges to ensure clean release, then invert onto the cooling rack. The ten-minute rest period allows the cake to set up enough to hold its shape when removed.
- Make the Brown Sugar Glaze:
- Combine butter, cream, brown sugar, and vanilla in a medium saucepan over medium heat. Stir constantly until the mixture comes to a boil and the sugar completely dissolves. Remove from heat and let it thicken for 10 to 15 minutes before pouring over your still warm cake for maximum absorption.
Pin it
My grandmother always insisted on using Granny Smith apples for this cake, claiming their tartness is what makes the cake special. She would peel them by hand saying that the love you put into the preparation is the secret ingredient that makes everyone ask for seconds.
Storage Tips
This apple bundt cake maintains its moisture beautifully when stored properly. Once completely cooled, place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, bringing slices to room temperature before serving for the best flavor and texture. This cake also freezes exceptionally well for up to three months if wrapped tightly in plastic wrap followed by aluminum foil.
Sensational Substitutions
If walnuts are not your preference, pecans make an excellent alternative with their buttery flavor. For those with nut allergies, simply omit them entirely or replace with dried cranberries for a tart chewiness. While Granny Smith apples provide ideal tartness, Honeycrisp or Pink Lady varieties work wonderfully for a slightly sweeter profile. The applesauce can be replaced with mashed ripe banana for a different flavor dimension altogether.
Serving Suggestions
This apple bundt cake stands beautifully on its own, but can be elevated with a scoop of vanilla ice cream or lightly sweetened whipped cream for a more decadent dessert. For brunch, serve slightly warm with a dollop of Greek yogurt and a drizzle of honey. Coffee or hot apple cider make perfect beverage pairings to complement the spiced flavors in the cake.
Pin it
Frequently Asked Questions
- → Can I use different types of apples for this bundt cake?
Yes, while Granny Smith apples are recommended for their tartness and structure during baking, you can substitute with Honeycrisp, Braeburn, or Jonagold apples. Avoid softer varieties like Red Delicious which may become too mushy during baking.
- → How should I store this apple bundt cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze unglazed cake slices wrapped in plastic wrap and aluminum foil for up to 3 months.
- → Can I make this cake without walnuts?
Absolutely! You can omit the walnuts entirely for a nut-free version, or substitute with pecans, almonds, or even dried cranberries for a different flavor profile and texture.
- → Why is my bundt cake sticking to the pan?
Bundt cakes often stick if the pan isn't properly prepared. Make sure to thoroughly coat every crevice with flour-based baking spray or grease and flour the pan generously. Allow the cake to cool for exactly 10 minutes before turning out—too short and it may break, too long and it may stick.
- → Can I prepare the brown sugar glaze in advance?
The glaze is best prepared shortly before using as it thickens as it cools. If made ahead, you may need to gently reheat it to achieve the right pouring consistency. Add a splash of cream while reheating if it becomes too thick.
- → What can I use instead of applesauce in this cake?
If you don't have applesauce, you can substitute with an equal amount of mashed banana, Greek yogurt, or sour cream. Each will slightly alter the flavor profile but maintain the moisture level of the cake.