What kind of apples work best in this cake?

Choose firm apples that hold their shape when baked, such as Honeycrisp, Pink Lady, or Granny Smith. You can use one variety or a mix.

Do I need to peel the apples?

Yes, I peel them for this cake so the chopped apples blend into the soft crumb. Chop them into small, fairly even pieces, too.

How do I keep my Bundt cake from sticking?

Use a nonstick 12-cup Bundt pan and thoroughly coat every curve with cooking spray. Let the cake cool in the pan for 20 minutes before carefully turning it out onto a rack.

Can I glaze the cake while it’s still warm?

Wait until it’s completely cool. Otherwise, the glaze will melt and run right off instead of making those pretty drips down the sides.

Can I use apple juice instead of apple cider in the glaze?

Yes, though apple cider will give the glaze a stronger apple flavor. Add either one a little at a time until the glaze is thick but pourable.

Can I use canned apple pie filling instead of fresh apples?

Not in this Bundt cake. Apple pie filling brings extra sauce and sugar that would change the batter. If you have a can waiting in the pantry, make our Easy One-Bowl Apple Cake instead—it’s designed for apple pie filling!

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Apple Cinnamon Bundt Cake

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This easy recipe for apple cinnamon bundt cake is a sweet taste of autumn on a plate! And the perfect way to use those freshly picked apples.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups flour
1 cup sugar
½ cup brown sugar
1 tablespoon cinnamon
½ teaspoon nutmeg
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
¾ cup canola oil
4 eggs
1 teaspoon vanilla extract
1 pound apples (about 3 medium), peeled, cored and chopped into roughly 1/2 inch pieces
1 cup confectioner’s sugar
1 tablespoon butter, melted
1-2 tablespoons apple cider

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Instructions

Spray a 12 cup Bundt pan with cooking spray and preheat oven to 350.
Put the flour, both sugars, cinnamon, nutmeg, baking powder and salt into a large mixing bowl and stir to combine.
Add milk, canola oil, eggs and vanilla to the flour mixture and beat with an electric mixture for one minute. Stir in chopped apple.
Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
Cool for 20 minutes and then carefully take the cake out of the pan. Place on a rack to cool completely.
When the cake is totally cool, make the glaze: Put the confectioner’s sugar into a large measuring cup and stir in the melted butter. Drizzle in the apple cider until the mixture is thick but pourable.
Pour the glaze evenly over the cake, letting it drip down the sides. Let it sit for another 10 minutes or so while the glaze sets, then slice and serve!

Find it online: https://www.framedcooks.com/apple-cider-bundt-cake/