A moist and flavorful bundt cake packed with fresh apples, warm spices, and a rich, tender crumb—perfect for fall or any time of year.

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Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla until well combined.
In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped apples and nuts, if using.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Granny Smith or Honeycrisp apples work well for this recipe.
The cake can be stored at room temperature for up to 3 days or refrigerated for longer freshness.
Adding nuts gives a nice crunch, but the cake is delicious without them too.