Why You’ll Love This Recipe

Fresh Apple Bundt Cake is a moist, spiced dessert loaded with chunks of fresh apples and a rich blend of cinnamon and nuts. Perfect for fall gatherings or cozy afternoons, this cake offers a tender crumb with a caramelized crust and a deep apple flavor. It’s simple to make yet impressive in presentation—ideal for serving at holidays or potlucks.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

apples (peeled and chopped)all-purpose floursugarvegetable oileggsvanilla extractbaking sodasaltground cinnamonground nutmegsour creamchopped walnuts or pecans (optional)

directions

Preheat your oven to 325°F (165°C) and generously grease and flour a Bundt pan.

In a large mixing bowl, combine the sugar and oil until well blended.

Add eggs one at a time, mixing after each addition, then stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in the chopped apples and nuts (if using), followed by the sour cream to ensure extra moisture.

Pour the batter evenly into the prepared Bundt pan and smooth the top.

Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.

Dust with powdered sugar or drizzle with a simple glaze if desired.

Servings and timing

This recipe yields approximately 12–16 slices.Preparation time: 20 minutesBaking time: 60–75 minutesCooling time: 30–40 minutesTotal time: 1 hour 50 minutes–2 hours 15 minutes

Variations

Add raisins or dried cranberries for a fruity twist.

Swap walnuts with pecans or leave out the nuts entirely.

Add a caramel glaze for a decadent finish.

Use a mix of sweet and tart apples for more complex flavor.

Add orange zest for a hint of citrus brightness.

storage/reheating

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week.Wrap slices individually and freeze for up to 2 months.To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

What kind of apples work best?

Use firm, flavorful varieties like Granny Smith, Honeycrisp, or Fuji for best results.

Can I make this cake ahead of time?

Yes, it actually tastes better the next day as the flavors develop.

Is sour cream necessary?

Yes, it helps keep the cake moist and rich. You can substitute with plain Greek yogurt if needed.

Do I have to peel the apples?

Peeling is recommended for the best texture, but you can leave the peels on if you prefer.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat, but expect a denser texture.

How do I prevent the cake from sticking?

Grease and flour the Bundt pan thoroughly, especially around the curves and center tube.

Can I use apple sauce instead of chopped apples?

Applesauce can be added for moisture but not as a full substitute for chopped apples in this recipe.

Do I need to use a glaze?

No, the cake is delicious on its own, but a glaze or dusting of powdered sugar adds a nice touch.

How long does it last?

It stays moist for several days and freezes well for longer storage.

Can I bake this in another type of pan?

Yes, but adjust baking times—loaf pans or two 9-inch round pans work, but check doneness earlier.

Conclusion

Fresh Apple Bundt Cake is a warm, spiced delight that brings out the best of seasonal apples in a rich, tender crumb. Whether you’re hosting a dinner, celebrating fall, or simply craving something homey, this cake delivers flavor and comfort in every bite. It’s a reliable crowd-pleaser that’s easy to love and even easier to share.