Introduction

This Apple Cinnamon Bundt Cake is a moist and flavorful treat perfect for autumn or any time you crave a cozy dessert. Filled with tender apples and warm spices, it’s topped with a simple glaze that adds just the right amount of sweetness. It’s an inviting cake that’s surprisingly easy to make at home.

A close-up image of a soft, square piece of cinnamon roll with a light golden-brown color showing its fluffy texture inside. The top layer is darker brown and covered with a slightly glossy, sticky glaze. Thick caramel sauce is dripping down the sides, pooling slightly at the base. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (375g) all-purpose flour, spooned and leveled

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg (optional)

1 cup (200g) granulated sugar

1 cup (200g) brown sugar, packed

1 cup (240ml) vegetable oil

3 large eggs, at room temperature

2 teaspoons vanilla extract

3 medium apples (about 3 cups or 375g), peeled, cored, diced

1 cup (125g) powdered sugar, sifted

2-3 tablespoons (30-45ml) milk

1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with a butter and flour mixture to prevent sticking; alternatively, use nonstick spray if short on time.

Step 2: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This ensures your spices are well distributed throughout the cake.

Step 3: In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.

Step 4: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter. Gently fold in the diced apples using a spatula, ensuring even distribution without breaking them down too much.

Step 5: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 7: For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity.

Add chopped nuts, such as walnuts or pecans, to the batter for extra texture and flavor.

Replace half the vegetable oil with applesauce for a slightly lighter cake.

If you prefer, dust the cooled cake with powdered sugar instead of glaze for a simpler finish.

FAQs

Can I use a different type of pan?

Yes, you can bake this cake in a standard 9×13-inch baking pan, but baking time may need adjustment. Start checking for doneness around 45 minutes.

Do I have to peel the apples?

Peeling is recommended to keep the cake’s texture smooth and tender, but you can leave the skins on if you prefer more texture and a bit of extra fiber.