Apple Bundt Cake

A close-up of a glazed bundt cake with a slice being lifted from the whole cake. The cake is on a white plate with a red cloth underneath, and apples are visible in the background.

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I perfected this apple bundt cake through multiple rounds of testing, adjusting moisture, structure, and apple size for flawless results. The ¼-inch apple cubes give you distinct bites without compromising the tender crumb. With my tested tips - like greasing and flouring your pan, you’ll bake a bundt that releases beautifully and tastes even better.

Prep Time20

Cook Time1 20

Course: Dessert

Cuisine: American

Keyword: apple bundt cake

Servings: slices

Author: Beth

Ingredients

Cake

3 ½ cups (420g) all purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground nutmeg
1 cup (198g) granulated sugar
1 cup (213) brown sugar
¾ cup (149g) vegetable oil
1 cup (255g) applesauce sweetened or unsweetened
3 large eggs
2 tsp vanilla extract
2 ½-3 cups diced apples cut into ¼-inch chunks

Brown Sugar Glaze

½ cup (107g) brown sugar
¼ cup (57g) unsalted butter
2 Tbsp milk
⅔ cup (76g) powdered sugar sifted

Instructions

Cake

Preheat the oven to 350°F. Generously grease with butter and flour a 10 to 12 cup bundt pan, making sure to get into all the crevices.
Peel and core the apples. Dice them into ¼ inch chunks, aiming for even pieces to ensure consistent baking throughout the cake. You’ll need about 2.5-3 cups total, which is roughly 285-315 grams. If you prefer larger apple chunks, cut them into ½ inch pieces.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3 ½ cups (420g) all purpose flour, 1 ½ tsp baking powder, 1 ½ tsp baking soda, ½ tsp salt, 2 tsp cinnamon, 1/2 tsp ground nutmeg
In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until well combined.
1 cup (198g) granulated sugar, 1 cup (213) brown sugar, ¾ cup (149g) vegetable oil, 3 large eggs, 2 tsp vanilla extract, 1 cup (255g) applesauce
Add half of the dry ingredients to the wet ingredients, mixing just until combined.
Add in the remaining dry ingredients and diced apples, mixing just until combined.
2 ½-3 cups diced apples
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60 minutes, then check the top of the cake. If it’s browning too quickly, loosely cover it with aluminum foil. Continue baking for an additional 10 to 20 minutes, for a total of up to 70-80 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The internal temperature of a fully baked Bundt cake should be between 200°F and 210°F.
Allow the cake to cool in the pan for 15 to 20 minutes, then carefully invert onto a wire rack to cool completely.

Brown Sugar Glaze

Sift the powdered sugar. Set aside.
In a small saucepan over medium heat, combine the brown sugar, butter, and milk.
½ cup (107g) brown sugar, ¼ cup (57g) unsalted butter, 2 Tbsp milk
Stir continuously until the butter melts and the mixture comes to a gentle boil.
Continue boiling for 1 minute, stirring often.
Remove from the heat and whisk in the sifted powdered sugar until smooth.
⅔ cup (76g) powdered sugar
Let the glaze cool for 3-4 minutes, stirring occasionally. It will thicken slightly as it cools. Don’t wait too long, or it will become too thick to pour smoothly. Once ready, pour over the cake in one single motion. Pouring the glaze in sections will cause the glaze to look “layered”.

Nutrition