This apple cinnamon bundt cake is super moist and delicious. Perfect for an indulgent breakfast but also a nice dessert.
How to Make an Apple Cinnamon Bundt Cake
What You'll Need
- 10.5 inch Bundt Pan
- All Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Granulated Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- Peeled and Chopped Apples
- Fresh Lemon Juice
- Powdered Sugar
Start by preparing the bundt pan so that the cake will easily lift out. You can do this by rubbing a little soft butter all over the pan. Then add some flour and shake it all over the butter.
You can also use a baking spray with flour. However, I have never used it so I cannot say how well it works.
Peel and chop your apples. Any type will do. The fresher the better. I used Pink Lady apples but think Honey Crisp apples that hold their shape would be another good option. However, when in doubt Granny Smith apples are always a good choice.
Squeeze a little lemon juice over the apples and stir to keep them from turning brown as you work on the rest of the recipe.
Mix all your dry ingredients with a whisk.
Then use a hand mixer or a stand mixer to incorporate all the wet ingredients. Starting with the butter and sugar then add the eggs, one at a time, then vanilla.
Add the flour mixture to the butter and sugar, 1/3 at a time, mixing between. Then fold in the apples.
Carefully spoon the batter into the bundt pan making it as even as possible. Then pick up the pan and hit the bottom against the counter a couple of times to help remove any air bubbles.
You'll know that the cake is done when a toothpick comes out clean. Make sure to test the toothpick in a few different areas.
Place your serving platter on top of the bundt pan and flip it over.
It should fall right out. Gently tapping on the top can be helpful too.
If you want to add a glaze you can do this by mixing milk with powdered sugar. Use a spoon to test how thick or thin it is and add more sugar or milk until you get the consistency you like.
Then drizzle the glaze all over.
Alternatively, you could shake a little powdered sugar through a sieve to cover the cake. However, you'll need to wait until the cake is completely cool or the sugar will melt and disappear.
It's a super moist and delicious cake that would be welcome for breakfast. Or offer your guests a slice for a fresh dessert option with a scoop of vanilla ice cream on the side.
Cinnamon Apple Bundt Cake
- 10 -12 cup bundt cake pan
- 3 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1.5 teaspoon Ground Cinnamon
- 1 cup Butter softened
- 1.5 cups Granulated Sugar
- .5 cup Light Brown Sugar well packed
- 3 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 3.5 - 4 cups Peeled and Chopped Apples
- 1 tablespoon Fresh Lemon Juice
- .5 cup Powdered Sugar
- 2 teaspoons Milk
- Butter and flour the bundt pan.
- Whisk together the flour, baking soda, baking powder, salt and cinnamon.
- In a separate large bowl cream together the butter and sugars.
- Add the eggs to the sugar mixture one at a time.
- Add the vanilla to the sugar and egg mixture.
- Add the flour mixture to the egg and sugar mixture 1/3 at a time mixing well between.
- Fold in apples.
- Carefully pour or spoon the batter into the prepared bundt pan filling in as evenly as possible.
- Bang the bundt pan on the counter to further settle the batter.
- Place the bundt pan in a 350 degree oven for 1 hour or more until a toothpick inserted in several spots comes out clean.
- Let the pan set on a cooling rack for 15 minutes.
- Place the serving platter on top of the bundt pan and flip it over tapping gently if needed to pop out the cake.
- Make a glaze with powdered sugar and milk until it has the consistency that pours well off a spoon.
- Once the cake is cool drizzle the glaze over the cake and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.