This Apple Bundt Cake is like a Southern harvest festival wrapped in a European pastry shop aroma—rustic yet refined, with layers of spiced warmth in every bite. It tastes as good as Cinnamon Roll Cake and Chocolate Cake combined, but with the cozy charm of baked apples and brown sugar.
Inspired by German apfelkuchen and Southern pound cake traditions, this version uses macerated apples for a deeply infused flavor and tender texture. A touch of nutmeg and a well-greased Bundt pan give it that professional bakery finish with home-baked soul.
Whether you’re baking on a crisp Alabama morning or hosting brunch with friends, this recipe blends global technique with down-home comfort. And once you slice into it? You’ll wonder how you ever lived without it.
Perfect For Year-Round Baking Cravings!
- And let’s be honest: it just tastes really good—soft, warmly spiced, and comforting in that way only homemade cake can be.
- I started making this after a fall trip through North Carolina orchards—it’s been a go-to whenever I want something sweet but not too fussy.
- It’s perfect when I’m short on time but still want something impressive—Bundt pans do all the design work for you.
- Sometimes I swap in pears or add a maple glaze—little changes keep it interesting without losing that amazing flavor.
- Surprisingly, it works well as a breakfast cake too—it’s not overly sweet, and a slice with coffee feels like such a treat.
Apple Bundt Cake Recipe
Equipment
- 10-inch Bundt or tube pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Electric mixer
- Spatula or wooden spoon
- Wire rack
Ingredients
- 2 cups apples – peeled, cored and diced
- 1 cup chopped walnuts
- 4 large eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 1 tsp ground cinnamon
- 1 tbsp white sugar
- 3 cups all-purpose flour
- ¼ cup orange juice
- 3 tsp baking powder
- ¼ cup confectioners' sugar for dusting
- 2½ tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C), and grease and flour a 10-inch Bundt or tube pan.
- In a medium bowl, toss diced apples with 1 tablespoon sugar and 1 teaspoon cinnamon; set aside.
- Sift together the flour, baking powder, and salt.
- In a large bowl, beat together 2 cups white sugar, oil, orange juice, vanilla, and eggs with an electric mixer on high until smooth.
- Stir in the sifted dry ingredients, then gently fold in chopped walnuts.
- Pour a third of the batter into the prepared pan, sprinkle with half the apple mixture, and repeat the layers, ending with batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Finish with a light dusting of confectioners' sugar.
Notes
- Use a firm apple variety like Granny Smith or Honeycrisp for the best texture and flavor.
- Orange juice adds brightness and moisture—don’t skip it!
| Calories | 52kcal |
| Carbohydrates | 66g |
| Fiber | 2g |
| Fat | 27g |
| Protein | 7g |
| Cholesterol | 62g |
