Fresh Apple Bundt Cake
A moist and flavorful bundt cake packed with fresh apples, warm spices, and a hint of vanilla—perfect for fall gatherings or as a comforting dessert any time of year.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 4 cups peeled, cored, and chopped apples (about 4 medium apples)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat together oil and sugar until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chopped apples and nuts (if using).
- Pour batter evenly 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 cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- Use a mix of tart and sweet apples for more complex flavor.
- Drizzle with caramel sauce or dust with powdered sugar for a decorative touch.
- Cake stays moist for several days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://ukfinda.com/fresh-apple-bundt-cake/