Fluffy Apple Cinnamon Bundt Cake

Finding the perfect dessert for fall gatherings and family dinners can feel like a real challenge. Between juggling everyone’s preferences and wanting something that feels special without being overly complicated, it’s easy to get stuck in a dessert rut – especially during the busy holiday season when time is already stretched thin.

That’s where this apple cinnamon bundt cake comes to the rescue: it’s warm and comforting, super easy to put together, and brings those classic fall flavors that everyone loves. Plus, it’s the kind of cake that actually tastes even better the next day, making it perfect for busy hosts who want to prep ahead.

What Kind of Apples Should I Use?

For a bundt cake, you’ll want to use apples that keep their shape when baked and offer a nice balance of sweet and tart flavors. Granny Smith apples are a classic choice since they hold up well during baking and their tartness plays nicely against the sweet cake batter. Honeycrisp, Pink Lady, or Braeburn apples are also great options – they’re firm enough to maintain their structure and won’t turn mushy in the oven. When prepping your apples, try to chop them into evenly-sized pieces (about 1/2 inch cubes work well) so they cook uniformly throughout the cake.

Options for Substitutions

This cake recipe has several ingredients that you can swap if needed. Here’s what works:

• All-purpose flour: You can use cake flour for a lighter texture – just add 2 extra tablespoons per cup. Whole wheat pastry flour works too, but expect a denser cake.
• Vegetable oil: Any neutral oil like canola, sunflower, or melted coconut oil works great. You can also use melted butter, but the cake might be slightly less moist.
• Yogurt/sour cream: These are interchangeable with each other, or you can use buttermilk instead. If you don’t have any of these, mix 1/2 cup milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes.
• Apples: Any baking apple works well – Granny Smith, Honeycrisp, or Braeburn are great choices. Just avoid Red Delicious as they get too mushy.
• Heavy cream: For the caramel sauce, you can use half-and-half, but the sauce will be thinner. Don’t substitute milk as it won’t give you the right consistency.
• Spices: Feel free to adjust the cinnamon and nutmeg to taste, or add some allspice or ginger for extra warmth. The amounts given aren’t set in stone.

Watch Out for These Mistakes While Baking

The biggest challenge when making a bundt cake is ensuring it releases perfectly from the pan – make sure to thoroughly grease every nook and cranny of your bundt pan, including the center tube, and dust it with flour just before adding the batter. Another common mistake is overmixing the batter once the flour is added, which can lead to a tough, dense cake – instead, fold the ingredients just until combined and no dry flour is visible. When it comes to the apples, cutting them too large or too small can affect the cake’s texture – aim for uniform, 1/4-inch chunks that will cook evenly and provide the perfect bite. For the best results, let the cake cool in the pan for exactly 10 minutes before turning it out – any sooner and it might break, any longer and it could stick to the pan.

What to Serve With Apple Bundt Cake?

This cozy apple bundt cake is perfect for serving with a scoop of vanilla ice cream or a dollop of fresh whipped cream – both help balance out the warm spices and sweet caramel notes. If you’re enjoying it for breakfast or brunch, pair it with a hot cup of coffee or spiced chai tea, which complement the cinnamon-apple flavors beautifully. For an extra special touch, warm up individual slices for about 15 seconds in the microwave before serving to make the caramel topping slightly gooey and even more delicious. You could also serve it alongside some maple-glazed pecans or a drizzle of salted caramel sauce if you’re feeling fancy.

Storage Instructions

Keep Fresh: This apple cinnamon bundt cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you’ve added the caramel glaze, the cake is best stored in the fridge, where it will keep for up to 5 days. Just make sure to cover it well to prevent it from drying out!

Freeze: Want to save some for later? You can freeze this cake for up to 3 months! I recommend freezing it before adding the glaze. Wrap it tightly in plastic wrap, then in foil, and pop it in a freezer bag. When you’re ready to enjoy it, thaw overnight in the fridge, then add fresh glaze if desired.

Make Ahead: You can bake this cake a day ahead of serving – in fact, it often tastes even better the next day as the flavors have time to develop! Just wait to add the caramel glaze until a few hours before serving for the best presentation.

Preparation Time	20-30 minutes
Cooking Time	55-75 minutes
Total Time	75-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 30-40 g
• Fat: 250-280 g
• Carbohydrates: 400-450 g

Ingredients

• 3 cups all-purpose flour (375g, spoon and level method)
• 1 teaspoon baking soda
• 3 teaspoons cinnamon powder
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon salt
• 1 1/4 cups vegetable oil (300ml)
• 1/2 cup plain yogurt or sour cream at room temperature (120g)
• 1 1/4 cups packed brown sugar, either light or dark (250g)
• 1/2 cup white sugar (100g)
• 3 large eggs, room temperature
• 1 tablespoon vanilla essence (a complete tablespoon)
• 3 cups chopped apples, peeled (360g, approximately 2-3 large apples)
• 1 cup packed brown sugar, either light or dark (200g)
• 4 tablespoons unsalted butter (1/4 cup or 56g)
• 1/2 cup heavy cream (120ml)
• 1/2 cup sifted powdered sugar (60g)

Step 1: Prepare the Oven and Bundt Pan

Preheat your oven to 325°F (163°C).

Spray a 10-to-12-cup Bundt pan with nonstick spray to ensure easy removal later.

Set the pan aside until needed.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.

This ensures that all the dry ingredients are evenly distributed.

Set aside this dry mixture.

Step 3: Combine Wet Ingredients

In another medium-sized bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is creamy and smooth.

Make sure all the ingredients are well incorporated.

Step 4: Form the Batter and Add Apples

Pour the wet ingredients into the bowl of dry ingredients.

Slowly whisk until the mixtures are combined and no large lumps of flour remain.

Take care not to over-mix, as this can affect the texture of your cake.

Gently fold in the apple chunks.

Use 2 or 3 apples based on your preference for apple chunks in the cake.

Step 5: Bake the Cake

Spoon or pour the thick batter into the prepared Bundt pan, spreading it evenly.

Bake for 55–75 minutes or until a toothpick inserted into the cake comes out clean.

Baking time may vary depending on oven differences and the quantity of apple chunks.

To prevent excessive browning, loosely cover the cake with aluminum foil halfway through the baking if needed.

Once done, let the cake cool in the pan set on a wire rack.

After cooling, invert the cake onto a serving plate.

Step 6: Make the Brown Sugar Glaze

As the cake cools, prepare the glaze.

In a medium saucepan over medium heat, combine butter, brown sugar, and heavy cream.

Stir constantly until the butter melts.

Stop stirring and let the mixture come to a rapid boil for 1 minute.

Lower the heat and let it simmer for another minute.

Remove from heat and whisk in the sifted confectioners’ sugar.

Allow the glaze to cool and thicken slightly for about 10 minutes.

Spoon the glaze over the cake just before serving.

If the glaze becomes too thick as it cools, warm it in the microwave for 15 seconds and stir until smooth.

Step 7: Serve and Store

Enjoy the cake warm, at room temperature, or even cold.

Cover any leftovers and store them at room temperature for up to 3 days or in the refrigerator for up to 5 days.

The flavor of the cake improves, especially on day 2!