Description
This Apple Bundt Cake is a moist, spiced dessert perfect for all occasions, featuring tender chunks of apples and a hint of cinnamon and nutmeg. It’s an ultimate fall treat that combines rich flavors and a soft crumb, ideal for holidays, gatherings, or a cozy afternoon snack.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Add-ins
- 3 cups peeled and finely chopped apples (such as Granny Smith or Honeycrisp)
- 1 cup chopped pecans or walnuts (optional)
Topping (Optional)
- Powdered sugar or glaze for topping
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined, ensuring the spices are evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Combine Wet Ingredients: Mix in the sour cream and milk until the batter is smooth and consistent.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is incorporated to avoid overmixing and ensure a tender cake.
- Fold in Apples and Nuts: Carefully fold in the finely chopped apples and optional chopped pecans or walnuts, distributing them evenly throughout the batter.
- Fill the Bundt Pan: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely to avoid condensation and sogginess.
- Add Topping: Once cooled, dust the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar, milk, and vanilla if desired before serving.
Notes
- This cake tastes even better the next day as the flavors meld and the texture moistens further.
- For a simple glaze, mix 1 cup powdered sugar with 2–3 tablespoons milk and a splash of vanilla extract until smooth, then drizzle over the cooled cake.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
- Optional nuts add texture and flavor but can be omitted for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 290 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
