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A delicious Apple Bundt Cake is displayed as the featured image for a baking article.

Best Apple Bundt Cake

This apple bundt cake recipe is the culmination of countless experiments, designed to deliver a consistent, foolproof, and utterly delicious cake every time. It boasts a moist texture, tender crumb, and a harmonious balance of apple-cinnamon flavor, making it perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 cups peeled, cored, and diced apples such as Honeycrisp and Granny Smith
  • 1 cup chopped walnuts or pecans optional
  • 4 tablespoons unsalted butter
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • 10-inch Bundt pan
  • Large mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Wooden skewer
  • Wire rack
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the diced apples and chopped nuts (if using).
  7. Pour the batter into the prepared Bundt pan, spreading evenly.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over medium heat. Stir in the milk and bring to a simmer. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
  11. Once the cake is completely cool, drizzle the glaze over the top.

Notes

For best results, use a combination of sweet and tart apples such as Honeycrisp and Granny Smith. To prevent sticking, grease and flour the Bundt pan thoroughly. Do not overmix the batter to avoid a tough cake. Store leftover cake in an airtight container at room temperature for up to 3 days.