Apple Spice Bundt Cake – Warm, Cozy Fall Dessert

This Apple Bundt Cake is the ultimate fall dessert, filled with chunks of sweet apples, a hint of cinnamon, and a buttery cake base that’s moist and flavorful. It’s the perfect way to embrace the flavors of fall, and the Bundt cake shape makes it look elegant and festive without being overly complicated.

The combination of apples, warm spices, and a sweet glaze makes this cake irresistible, whether you’re serving it for a holiday, a cozy family gathering, or just as an afternoon treat with a cup of tea.

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Ingredients Overview: What You’ll Need

This cake is made with simple ingredients that come together to create a moist and flavorful treat.

For the Cake:

• All-Purpose Flour: Provides the structure for the cake.

• Sugar: Adds sweetness and moisture to the cake.

• Baking Powder and Baking Soda: Helps the cake rise.

• Cinnamon and Nutmeg: Fall spices that bring warmth and flavor.

• Salt: Enhances the sweetness of the cake.

• Eggs: Adds structure and richness.

• Vegetable Oil: Keeps the cake moist.

• Vanilla Extract: Adds flavor to the cake.

• Granny Smith Apples: Tart apples work best, but you can also use Honeycrisp or Golden Delicious. These apples give the cake texture and sweetness.

• Buttermilk: Makes the cake tender and adds a slight tang.

For the Glaze:

• Powdered Sugar: Creates the base for the glaze.

• Milk or Heavy Cream: Adjusts the consistency of the glaze and makes it smooth.

• Vanilla Extract: Adds extra flavor to the glaze.

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Step-by-Step Instructions: How to Make Apple Bundt Cake

This recipe is easy to follow and doesn’t require any special equipment, except for a Bundt pan.

Step 1: Prepare the Oven and Bundt Pan

Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or nonstick spray, then lightly dust it with flour to prevent the cake from sticking.

Step 2: Prepare the Apples

Peel, core, and chop 2 large Granny Smith apples into small chunks. Set them aside. You can sprinkle them with a little bit of flour (about 1 tablespoon) to prevent them from sinking to the bottom of the cake.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together:

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

Set aside.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk together:

• 1 cup vegetable oil

• 2 cups sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk

Mix until smooth and fully combined.

Step 5: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the cake dense.

Step 6: Add the Apples

Fold the chopped apples into the batter, ensuring they are evenly distributed.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and spread it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Step 8: Cool the Cake

Let the cake cool in the pan for about 10 minutes before carefully removing it from the pan. Transfer the cake to a wire rack to cool completely.

Step 9: Make the Glaze

While the cake cools, make the glaze by whisking together:

• 1 cup powdered sugar

• 2–3 tablespoons milk (or heavy cream)

• 1/2 teaspoon vanilla extract

Adjust the consistency by adding more milk if the glaze is too thick, or more powdered sugar if it’s too thin. The glaze should be thick but pourable.

Step 10: Glaze the Cake

Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing.

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Tips, Variations, and Substitutions

Tips for Perfect Apple Bundt Cake:

• Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until combined.

• Use Tart Apples: Granny Smith apples are perfect for this cake because they add a slight tartness that balances the sweetness. However, you can also use other tart apples like Braeburn or Honeycrisp.

• Coat the Apples in Flour: Tossing the apple pieces in a little flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.

Variations:

• Add Walnuts or Pecans: For added texture, fold 1/2 cup of chopped nuts into the batter with the apples.

• Add a Spice Kick: If you love spice, add 1/4 teaspoon of ground ginger or cloves for extra warmth.

• Caramel Drizzle: Instead of glaze, drizzle warm caramel sauce over the cake for an extra indulgent touch.

Substitutions:

• Vegetable Oil: If you prefer, you can substitute the vegetable oil with melted butter or applesauce for a lighter version.

• Dairy-Free: To make this cake dairy-free, substitute buttermilk with non-dairy milk (like almond milk) and add 1 tablespoon of lemon juice to mimic the acidity of buttermilk.

• Egg-Free: To make this cake egg-free, use a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).

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Serving Ideas & When to Make It

When to Serve:

• Fall Gatherings: This cake is perfect for fall celebrations like Thanksgiving, Halloween parties, or cozy get-togethers.

• Afternoon Tea: A slice of this cake paired with tea or coffee makes for a wonderful afternoon snack.

• Dessert for Dinner Parties: Its beautiful presentation and delicious flavor will impress your guests.

What to Serve With It:

• Whipped Cream: Serve a dollop of fresh whipped cream on the side for extra richness.

• Ice Cream: A scoop of vanilla ice cream pairs perfectly with the spiced apple flavors of the cake.

• Caramel Sauce: For an extra indulgent treat, drizzle with caramel sauce before serving.

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Nutritional Information (Approximate per Slice)

• Calories: 350-400 (depending on portion size)

• Fat: 18-22g (from oil and eggs)

• Protein: 3-4g (from eggs and flour)

• Carbs: 50-55g (mostly from sugar and flour)

• Fiber: 2-3g (from apples)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! You can bake the cake up to two days in advance. Store it in an airtight container at room temperature. Wait to glaze it until just before serving.

2. Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving.

3. Can I use other fruits in this recipe?

Yes! This cake works well with other fruits such as pears, peaches, or even a combination of apples and cranberries.

4. What if I don’t have a Bundt pan?

If you don’t have a Bundt pan, you can use a regular round or square cake pan. Just adjust the baking time—check with a toothpick starting at 30 minutes.

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