With a crunchy exterior, moist interior and tons of apples, this apple bundt cake is the perfect old fashioned dessert everyone will love.
When it comes to desserts that are flavored with fruit - apples are always at the top of the list. From an apple custard pie to apple empanadas to apple pie with crumb topping, the options are endless.
But the original apple dessert might be this apple bundt cake. The bundt cake started gaining popularity in the 1950's and 60's with the apple cake being one of the main reasons.
It seems like most families have their version and this one comes from my wife's great grandmother. The list of ingredients is pretty standard and no mixer is involved but the taste is hard to top.
Why This Recipe Works
- Simple - There is no fancy decorating and you use standard baking equipment. The cake can be ready in under 2 hours.
- Texture - Because the batter is so thick and mixed with sugar, you get a crunchy exterior but the interior remains moist.
- Flavorful - if you are a fan of warm spices and apples (who isn't), then you will love this apple bundt cake.
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Ingredient Notes
- Sugar - helps sweeten the cake while also creating a crunchy exterior.
- Vegetable oil - the base fat for the cake.
- Flour - all-purpose flour is best.
- Eggs - adds structure to the cake.
- Cinnamon - adds some warm notes to flavor profile.
- Apples - Granny Smith are my go-to as they have high acidity so they aren't super sweet but also hold well together when baked.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- Granulated sugar is the standard here, but light brown sugar or even coconut sugar can be used. Just keep in mind the texture and color will change slightly.
- While vegetable oil is go-to, you can use canola oil or melted butter.
- If you want to go a little healthier than all-purpose flour, try whole wheat flour or use half whole wheat and half all-purpose. If you are gluten-free, I recommend Bob's Red Mill Gluten-Free Flour.
- I'm a fan of Granny Smith apples, but Honeycrisp is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a large bowl, beat together the sugar and the wet ingredients with a wooden spoon until it is pale yellow.
In another bowl, mix together the dry ingredients.
Add the dry ingredients into the bowl of the wet ingredients and mix until combined. Fold in the sliced apples with your hands so they don't break up.
Add the batter to a greased 9 inch bundt pan. Bake at 325°F for 90 minutes or until a toothpick comes out clean.
FAQs
Granny Smiths are best for apple desserts as they hold their shape and give the filling a great sweet-tart flavor. However if you like your cake sweeter, you can use apples like Galas, Pink Ladies or Honeycrisps.
This means that the cake was more than likely overbaked. Every oven is different so start checking doneness at 75 minutes and check every 5 minutes after that. Keep in mind the exterior will be very hard and brown.
I'm of the opinion this cake is sweet enough and tasty enough that it doesn't need a glaze. But if you want to go that route, try a maple glaze.
Yes. You can bake in a 9x13 pan at 300°F for 50-60 minutes or until done.
To maximize the shelf life of the apple bundt cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Cake at room temperature will last 2-3 days
• Cake in the fridge will last 1 week
• Cake in the freezer will last 4 months
Equipment
The equipment you use is important to how the apple bundt cake turns out. What is needed is the following:
- Large bowl - need a bowl to be able to mix together the ingredients.
- Wooden spoon - you want a quality wooden spoon to mix the ingredients together.
- Bundt pan - a 9 inch bundt pan works best here.
Pro Tips/Recipe Notes
- When adding the apples and mixing into the batter, mix with your hands. The batter is super thick and is just easier to use your hands.
- While I like sliced apples, you can also dice into ½" cubes.
- If you want some added crunch, fold in 1 cup toasted walnuts.
- You know the cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool for at least 20 minutes before removing from the bundt pan.
Other Cake Recipes
If you’ve tried this apple bundt cake or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple Bundt Cake
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups Granny Smith apples, peeled, cored and thinly slice (3 apples)
- powdered sugar for topping
Instructions
- Preheat oven to 325°F. Grease a 9 inch bundt pan.
- In a large bowl, beat together the sugar, oil, eggs and vanilla extract with a wooden spoon.
- In a medium bowl, combine the flour, baking soda, cinnamon and salt. Stir into the wet ingredients until just combined. The batter will be very stiff. Fold in the apples. Might be best to use your hands at this point.
- Transfer to the greased bundt pan and bake for 75-90 minutes or until an inserted toothpick comes out clean.
- Allow to cool for 20 minutes before inverting on wire rack. Sprinkle with powdered sugar and serve.
Notes
- When adding the apples and mixing into the batter, mix with your hands. The batter is super thick and is just easier to use your hands.
- While I like sliced apples, you can also dice into ½" cubes.
- If you want some added crunch, fold in 1 cup toasted walnuts.
- You know the cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool for at least 20 minutes before removing from the bundt pan.
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