Dessert

Apple Cinnamon Bundt Cake Recipe

ByAndria Russo December 5, 2025December 5, 2025

Introduction

This Apple Cinnamon Bundt Cake is a moist, flavorful treat perfect for cozy afternoons or special gatherings. With tender chunks of apple and warm spices, it fills your home with an inviting aroma that’s simply irresistible.

A close-up of a single square piece of soft, light brown cake with a slightly crumbly texture showing inside. The cake’s top layer is darker brown and looks crispy, covered with a sticky, shiny syrup that slowly drips down the sides. The syrup is a rich amber color, adding a glossy shine. The background is a white marble texture, slightly blurred to keep the focus on the cake. 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 after each addition, then stir in the vanilla extract for rich flavor.
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 in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Expect a warm, inviting aroma filling your kitchen.
Step 6: Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely. If desired, whisk together powdered sugar, milk, and vanilla to create a glaze, then drizzle it over the cooled cake for a sweet finishing touch.

Tips & Variations

Use tart apples like Granny Smith for a contrast to the sweet cake, or try sweeter varieties for a milder flavor.
For extra texture, add 1/2 cup chopped walnuts or pecans to the batter along with the apples.
If you prefer a dairy-free glaze, substitute milk with almond or oat milk.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to one week. Reheat slices gently in the microwave for about 15 seconds or enjoy cold.

How to Serve

A close-up image of a single square piece of cinnamon roll showing three visible layers: the top layer is dark brown and sticky with cinnamon sugar glaze, the middle layer is light beige with a soft, fluffy bread texture and visible cinnamon swirls, and the bottom layer is a similar soft bread but slightly soaked with syrup. The piece is dripping thick golden syrup down the sides. The background has a white marbled texture, and a woman's hand is gently holding the cinnamon roll from the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan instead of a bundt pan?

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

Can I make this cake ahead of time?

Absolutely! This cake tastes just as good the next day and can be made a day in advance. Keep it covered to retain moisture and freshness.

Andria Russo