Apple Bundt Cake

Sharing is caring!

My glazed apple bundt cake recipe is the perfect bake for the cooler months of fall. The cake is moist and rich the with flavor of cinnamon and nutmeg spiced apples. I’ve opted for a caramel glaze which can be made in minutes and compliments the cake perfectly.

Apple Bundt Cake

This old fashioned apple bundt cake looks pretty as a picture, but is surprising easy to bake. Despite appearances the cake batter can be whipped together in no time, before being poured into the bundt tin. It’s the shaped bundt tin that makes this cake look so impressive.

You can get at least 10 generous slices out of my fresh apple bundt cake recipe, more if you need it to go further. The perfect moist apple cake for serving to family and friends. However, as it’s moist it stores really well, making it the ideal cake for bake sales, or fall parties and get togethers.

Apple bundt cake recipe ingredients

• FLOUR: I use all purpose flour in this recipe.
• RAISING AGENT: I use baking powder to help the cake rise.
• SPICES: I flavor the cake with ground cinnamon and nutmeg, as both spices really compliment the flavor of apple.
• SALT: I add a little salt to the cake batter which helps balance out all the sweetness.
• BUTTER: I like to use unsalted butter in the cake batter, if using salted butter cut back a little on the salt.
• SUGAR: I use both regular white granulated sugar and brown sugar in this recipe. The brown sugar helps to give the cake a richer, molasses flavor.
• EGGS: I use 4 free range eggs in the cake batter which helps emulsify the ingredients and give the cake structure.
• VANILLA: for the best flavor I use vanilla extract or paste, although you can use vanilla essence in a pinch.
• APPLES: I use firm red dessert apples in this cake, shredding them first before adding to the cake batter.

Caramel glaze ingredients:

• SUGAR: I use powdered sugar as the base for the glaze.
• CARAMEL: a little caramel sauce adds flavor to the glaze.
• MILK: I use 1 to 2 tablespoons of milk to bring the glaze together.

How to bake apple bundt cake

Preheat the oven to 350 degree F and grease a Bundt pan with non-stick cooking spray.

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

In a separate bowl, beat together the butter, sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, beating between each addition.

Beat in the vanilla extract.

Add the flour mixture and mix to combine.

Fold in the shredded apples.

Spread the batter evenly in the prepared pan and bake in the preheated oven for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then flip it over onto a serving dish to cool completely.

How to make the caramel glaze

To make the glaze, whisk together the powdered sugar, caramel sauce, and one tablespoon of milk until smooth. Add more milk if needed to thin the glaze to your desired consistency.

Drizzle the glaze over the top of the cake before serving.

Flavor variations

• Apple – I’ve used firm red eating apples as they have a great texture and slightly sweeter flavor than a cooking apple. You could also use green eating apples. Try Gala, Red Delicious, Granny Smith, Braeburn or Honeycrisp apple varieties.
• Pear – this recipe could also work with shredded pears, as they would also work with the spices. Look for firm pears, rather than over-ripe ones.
• Spices – I flavor the cake with ground cinnamon and nutmeg. You could also add some ground ginger or even a pinch of ground cloves to the mix. If you don’t have the individual spices, an pie spice blend would work equally well in this apple cake recipe.

Serving suggestion

This is the perfect slice of cake to enjoy with cup of your favorite hot drink, whether that’s coffee, tea or hot chocolate.

However, it also makes a great dessert cake, served with a scoop of vanilla ice cream or a spoon of whipped cream. You could even add an extra drizzle of caramel sauce, try my 6 Minute Salted Caramel Sauce which makes the best caramel drizzle!

Recipe hints & tips

• Take the butter out of the refrigerator at least 30 minutes before you plan on baking the cake. Working with softened butter is a whole lot easier than fridge hard butter.
• Take time to properly grease your bundt pan before adding the cake batter. You need the pan properly greased so that the cake is easily removed once baked.
• You can buy cake release spray which is a great way to grease a bundt tin, particularly if the pan has a very intricate design as the spray gets right into every corner.
• Always allow the cake to cool for 10 to 15 minutes before trying to get it out of the pan. It will be easier to handle when not super hot straight from the oven.
• When checking the cake is cooked, get the toothpick right into the center of the cake to check it is cooked all the way through.
• You must let the cake cool completely before glazing. If you try to glaze any cake before it is properly cool, the glaze will only melt and slide off the cake.

FAQs

Try some of my favorite cake recipes here at When is Dinner

• Butternut Squash Chocolate Cake
• Carrot Cake Roll
• Banana Split Cake
• Pumpkin Apple Dump Cake
• Strawberry Cake Roll
• Easy Lemon Pound Cake
• Cherry Cheesecake Poke Cake
• Peppermint Chocolate Swiss Roll