This apple bundt cake is perfect for Fall/Autumn and is bursting with the flavors of sweet apples, warm spices, nuts, and raisins. Its texture is perfectly moist and tender, you wouldn't want to stop at a single slice!
(This recipe was first published in November 2018 and has been updated with detailed instructions)
This apple bundt cake recipe is one that I have been making for a few years now, and it is the perfect treat for Fall/Autumn! Apples are by far my favorite fruit of the season and I can't let Fall pass me by without making a few batches of apple jam and apple and pear turnovers.
This bundt cake is redolent of all those Fall classic flavors. It has apples (of course!), spices, dried fruit, and nuts, and its texture is just so perfect - tender and moist crumb and golden brown on the outside. What's more, your house will be smelling like apple pie all day long!
This bundt cake also looks magnificent, and doesn’t need a glaze to beautify it! But if you like, you can top it off with some caramelized apples such as in my Caramel Apple cheesecake recipe.
Why this recipe works
This apple bundt cake recipe has been tested several times, and is adapted from a classic Dorie Greenspan recipe, the original version of which is called 'Double Apple Bundt Cake'. You can't go wrong with this one!
- Sour cream or yogurt to give the cake a super moist crumb
- Using walnuts or pecans and cranberries or raisins gives it more texture
- This recipe uses grated (not chopped apples) sweet apples - this way you'll have uniform 'apple coverage' in the cake batter - always a good thing!
- Use a good quality bundt pan for that beautiful golden-brown exterior
What Goes Into This Recipe
Ingredient Notes and Substitutions
Apples: Use your favorite variety of apples. I prefer using sweet apples such as Gala or Honeycrisp. But you can also use tart apples such as Granny Smith. Apples need to be grated, peels can stay on.
Nuts: Use walnuts or pecans, chopped coarsely
Dried Fruits: I like using either raisins or dried cranberries for this recipe, you can add candied ginger and dried apricots as well.
Sour Cream: Use sour cream or substitute with full-fat or Greek yogurt
How to Make This Recipe
Prep the ingredients:
Start by preheating the oven to 325°F (170°C). Spray a 12-cup bundt pan with nonstick spray or simply brush with softened butter and dust with flour. Tap off excess flour. Set aside.
Grate the apples, and chop the walnuts. Keep aside.
In a mixing bowl, mix together the flour, spices, salt, and baking soda, and baking powder. Keep aside.
Prepare the batter:
In the bowl of a stand mixer, cream together the softened butter and sugar. Add the eggs, beating after each addition. Add the sour cream (or yogurt) and mix to just combine.
Add the brown sugar, followed by the cranberries (or raisins), chopped walnuts, and grated apples. Mix gently to just combine.
Add the dried ingredients slowly, in batches, mixing gently after each batch. Use the whisk attachment on the lowest setting, or hand whisk and gently mix until you have a uniform batter. Do not overmix.
Turn out the batter into the prepared bundt cake pan. To rid the batter of air bubbles, rap the bundt cake pan firmly on the countertop a few times. Bake in the oven for 50-55 minutes until done.
You’d be tempted to have this apple bundt cake right when you take it out of the oven, but you’ll have to exercise some willpower and wait till it has cooled down a little, as it can crumble when you cut it warm. This cake is perfect to go alongside your coffee or tea, or enjoy it on its own!
Expert Tips and FAQs
Use your favorite variety of apples. I prefer using sweet apples such as Gala or Honeycrisp. But you can also use tart apples such as Granny Smith as well.
Always go for a high-quality metal pan for a bundt cake. I personally love using this Bundt cake pan for this recipe, as it is perfect for achieving that golden-brown crust on the outside. Do not use a silicone bundt cake pan!
Yes! Kept at room temperature, the cake will keep well in an airtight container for up to 4 days, refrigerated for up to 6 days, and for up to 2 months in the freezer.
More Holiday Desserts For You To Try
Apple Bundt Cake
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon Powder
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Salt
- 150 grams Unsalted butter at room temperature
- 1 cup Sugar
- ½ cup Light Brown Sugar
- 2 Eggs at room temperature
- 1 cup Sour Cream or use full-fat yogurt as a substitute
- 2 Apples (Gala or Honeycrisp) Cored and grated
- ¾ cup Walnuts or pecans
- ½ cup Dried Cranberries or raisins
- Preheat your oven to 325°F (170°C)
- Prepare a 12-cup bundt pan by lightly brushing the inside with butter and dusting it with a little flour. Tap off the excess flour (or use a baking spray)
- In a mixing bowl, combine the dry ingredients – mix together the flour, baking powder, baking soda, spices and salt. Keep it aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a mixing bowl (if using a hand mixer), beat the butter and sugar on medium speed, until the mixture is fluffly and pale.
- Add the eggs one at a time, beating after each addition.
- Add the sour cream, and mix gently to combine.
- Add the brown sugar, followed by the cranberries, chopped walnuts, and grated apples. Mix gently to just combine.
- Finally, add the mixed dry ingredients in 2 or 3 increments, beating to just combine (do not over mix).
- Turn out the batter into the bundt pan, and give the pan a few firm raps on the kitchen counter to release any trapped air bubbles.
- Bake for 50-55 minutes until a skewer or thin knife inserted into the cake comes out clean.
- Cool the apple bundt cake completely before you release it from the cake pan.
- Apples: using sweet apples such as Gala or Honeycrisp. But you can also use tart apples such as Granny Smith.
- Ingredient substitutions:
Sour cream can be substituted with full-fat yogurt or Greek yogurt
Cranberries can be substituted with raisins
Walnuts can be substituted with pecans
- Use a good quality bundt pan to get an even golden-brown right crust on the cake