Apple Cinnamon Bundt Cake (2024)

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Apple Cinnamon Bundt Cake is moist and flavorful and is the perfect way to use up your favorite apples. This from scratch apple bundt cake recipe is great all year long!

Remember last year when I said I wanted to start a new tradition of making half a cake for my daughter’s half birthday (last year I made a Pumpkin Chocolate Marble Bundt Cake)?

Well, that’s what this cake was. We “celebrated” her half birthday in September and by celebrated, I mean we ate this cake. This year she actually got to eat some and she loved it.

We kept half and I sent the other half to work with my husband. I think it’s a fun tradition.

It’s the perfect fall cake, especially if you’ve been apple picking. It’s full of warm fall flavors.

That being said, this cake, that would be the perfect addition to a Thanksgiving table (give the pies a break – I’d take a cake over pie any day).

Or, it’s simple enough to serve it after a dinner of Meatloaf with Brown Gravy or Zucchini Boat Turkey Tacos!

Equipment you’ll need

• Bundt pan – Bundt pans are a little pricey but they’ll last forever. I’ve also seen really pretty ones at TJ Maxx/HomeGoods for good prices. Look for at least a 10 cup bundt pan.
• Hand Mixer – I use my hand mixer far more often than the stand mixer, but either will obviously work.
• Peeler – You can leave the peels on if you want, but I prefer to peel the apples.
• My favorite measuring spoons – I love that they’re magnetic so they stack nicely in my drawer.
• Veggie Chopper – I use this thing for so many things (like my minestrone soup) but it also works great for making perfectly sized apple chunks!

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe.Scroll all the way down for the full recipe card.

• Eggs – I use large, organic eggs.
• Vegetable Oil – You use half oil and half applesauce in this cake for the fat.
• Applesauce – To cut down on using full oil, but keeping moistness, you combine applesauce with the oil.
• Sugar – I’ve only tested with granulated white sugar.
• Brown Sugar – I don’t specify light or dark brown sugar, but I typically use light. Both will work.
• Nutmeg – Warm and spicy, nutmeg is perfect in this apple cake.
• Flour – I’ve only tested with all-purpose white flour.
• Cinnamon – Sidekick to nutmeg, cinnamon perfectly spices this cake. Try to opt for a high quality cinnamon like ceylon instead of cassia for the best flavor.
• Baking soda – When baking soda is mixed with moisture, the chemical reaction causes baked goods to expand and rise. Fluffy cake.
• Salt – To balance the sweet.
• Vanilla – I know vanilla extract has gone up in price lately (there’s a shortage), but please use pure vanilla extract & not imitation. I like to buy it in bulk from Sam’s or Costco.
• Diced apples – I used Gala because that’s what we like to eat and typically keep on hand. Granny Smith apples are great for baking (like in my sheet pan apple pie). Use whichever kind you like best. You’ll likely need 3-4 large apples.

How to make an Apple Cinnamon Cake

1. STEP ONE: First, beat the vegetable oil and eggs in a large bowl on medium speed until light & fluffy.
2. STEP TWO: Next, add in the applesauce, sugars, nutmeg, flour, cinnamon, baking soda, salt, and vanilla. Mix well.
3. STEP THREE: Then, stir in the diced apples and pour into a greased bundt pan. Bake for 30-40 minutes or until golden brown & a toothpick inserted into the center comes out clean.
4. STEP FOUR: Finally, let it cool for 10-15 minutes in the pan before flipping it out onto a platter. Sometimes I sprinkle just a bit of powdered sugar over the top. Slice & serve!

How to serve it

Although it is plenty good plain, as-is, it is also really good warm with a slice of vanilla ice cream and maybe a drizzle of caramel.

Do you need to refrigerate apple bundt cake?

Because of how moist it is and all the apples, I prefer to store the cake, covered, in the fridge. It will likely be fine, covered, at room temperature for 2-3 days, but you’ll get more life out of it if you store it in the fridge (up to 4-5 days).

Can I freeze it?

Yes, this cake will freeze well. Wrap it tightly in plastic wrap (either by the slice or whole), drop it into a freezer bag, and freeze for up to 3 months. When ready to enjoy, let thaw on the counter at room temperature.

FAQs

What apples are best for apple cake?

Use whatever kind of apples you like – I usually use Gala apples because that’s what I always have for snacks. Honeycrisp, Golden Delicious or Granny Smith would also be good and have a nice balance of tart to sweet.

How many apples do I need?

You need 4 cups of diced apples for this cake, which should be 3-4 apples, depending on their size. Mine usually take 3.5 apples which means there is leftover apple slices for me to snack on while it is baking 🙂

How many does a 10 inch bundt cake serve?

This recipe, which makes a 10″ bundt cake, should serve 12-16 people.

Can you put any cake batter in a bundt pan?

Yes, you can. But you’ll have to bake the cake for longer in a bundt pan and the texture will be slightly denser than if you were making a layer cake.

Need more bundt cakes? Try these:

Williams Sonoma Sour Cream Chocolate Bundt Cake
Kentucky Butter Cake
Lemon Bundt Cake
Caramel Apple Bundt Cake
Butter Pecan Bundt Cake
Click to view my full collection of cake recipes.

Need more apple recipes? Try these:

Caramel Apple Poke Cake
Slow Cooker Apple Crisp
Apple Cinnamon Swirl Bread
Apple Peanut Butter Blondies
Apple Zucchini Muffins
Apple Strudel

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Originally published November 19, 2015

Happy half birthday, Boo! I can’t believe you’re well on your way to two!

Other cakes you may like…
Pumpkin Chocolate Marble Bundt Cake

Pistachio Cake