Name: Fresh Apple Bundt Cake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 to 4 medium apples, peeled and diced; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon ground cinnamon; 1 cup granulated sugar; 1 cup packed brown sugar; 1 1/4 cups vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 1 cup chopped pecans or walnuts (optional)

Baking this Fresh Apple Bundt Cake feels like bottling up the warmth of autumn and pouring it into a pan. I’ve made it countless times, especially when apples are in season, and it never disappoints. The aroma alone—cinnamon mingling with brown sugar and fresh apples—makes my kitchen feel instantly cozy. What I love most about this cake is its tender crumb, that slight crunch on the outside, and how the apples melt right into the batter, making every bite soft and flavorful.

I still remember the first time I made it for a family brunch. It was gone within minutes. Everyone asked for seconds—and the recipe. It’s not overly sweet, which makes it perfect as a breakfast cake or a mid-afternoon treat with coffee or tea. Whether you’re looking for a simple baking project or something to bring to a gathering, this bundt cake always delivers.

Why You’ll Love This Fresh Apple Bundt Cake

This cake checks all the boxes for a classic homemade dessert. It’s packed with fresh apples, has the perfect balance of moisture and texture, and tastes even better the next day. The bundt shape adds a beautiful presentation without the need for frosting, making it fuss-free but still impressive. It’s also incredibly adaptable—you can play with different apple varieties or spice blends to make it your own. Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a slice straight from the fridge, it’s a crowd-pleaser through and through.

What Kind of Apples Work Best for Fresh Apple Bundt Cake?

When it comes to baking this cake, not all apples are created equal. I prefer using a mix of sweet and tart varieties to bring depth to the flavor. Granny Smith apples hold their shape well and add a nice tang, while Fuji or Honeycrisp bring natural sweetness and juiciness. Avoid overly soft apples like Red Delicious—they tend to break down too much and can make the cake soggy in places.

If you only have one variety on hand, that’s perfectly fine—just make sure it’s firm and flavorful. Peeling the apples is also key here. It helps the pieces blend smoothly into the batter, giving the cake its soft, even texture without any chewy skin surprises.

Options for Substitutions

There’s a lot of room to get creative with this Fresh Apple Bundt Cake. If you’re out of one ingredient or want to tweak it to your taste or dietary needs, here are a few ideas:

Oil: I usually use vegetable oil for moisture, but melted coconut oil or light olive oil also work great.
Eggs: For an egg-free version, you can swap in flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or unsweetened applesauce.
Sugar: Brown sugar brings warmth, but coconut sugar or maple sugar can be substituted for a more natural option.
Flour: All-purpose flour is the base, but whole wheat pastry flour gives it a nuttier flavor and added fiber.
Nuts: Want some crunch? Add chopped pecans or walnuts. If you’re nut-free, just skip them—no harm done.
Spices: Cinnamon is a must, but a pinch of nutmeg or allspice can elevate the spice profile.

This cake is flexible enough to handle swaps without losing its magic.

Ingredients for This Fresh Apple Bundt Cake

Apples
The star of the show—fresh, firm apples provide natural sweetness, texture, and moisture to the cake. A mix of tart and sweet varieties gives the best flavor.
All-Purpose Flour
This gives the cake structure while allowing it to remain soft and tender. It holds up well with the moisture from the apples.
Granulated Sugar
Adds sweetness and helps create that golden-brown crust on the outside.
Brown Sugar
Adds a deep, molasses-like flavor and enhances the cake’s moisture.
Vegetable Oil
Keeps the crumb moist and soft without the need for butter.
Eggs
They act as a binder and help the cake rise with a rich, cakey texture.
Baking Soda
Works with the acidity from the apples to leaven the cake perfectly.
Cinnamon
Essential for that warm, spiced flavor that pairs beautifully with apples.
Salt
Balances the sweetness and enhances the flavors.
Vanilla Extract
Adds depth and warmth to the overall taste of the cake.
Chopped Pecans or Walnuts (optional)
These give the cake a satisfying crunch and nutty richness, but it’s just as good without them.

Each ingredient plays a specific role in making this bundt cake soft, flavorful, and impossible to resist.

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 325°F (163°C). Generously grease and flour a bundt pan to prevent sticking. You can also use baking spray with flour. Set it aside while you prepare the batter.

Step 2: Peel, Core, and Chop the Apples

Use about 3 to 4 medium apples. Peel, core, and dice them into small chunks. You want them to be bite-sized so they distribute evenly throughout the cake without sinking.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. This ensures your leavening agents and spices are evenly distributed before combining with the wet ingredients.

Step 4: Combine Wet Ingredients

In a separate bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and fully incorporated.

Step 5: Bring the Batter Together

Gradually add the dry mixture to the wet mixture, stirring just until combined. The batter will be thick, and that’s okay. Avoid overmixing to keep the texture soft and tender.

Step 6: Fold in the Apples (and Nuts if Using)

Gently fold the chopped apples into the batter. If you’re using chopped nuts, add them now too. Make sure everything is evenly distributed.

Step 7: Pour into Pan and Smooth the Top

Spoon the batter into the prepared bundt pan and smooth the top with a spatula to ensure even baking.

Step 8: Bake to Golden Perfection

Place the pan in the preheated oven and bake for 60 to 75 minutes. The top should be golden brown and a toothpick inserted into the center should come out clean.

Step 9: Cool Before Removing

Let the cake cool in the pan for at least 20 minutes. Then gently invert it onto a wire rack to cool completely before slicing and serving.

How Long to Cook the Fresh Apple Bundt Cake

This cake bakes low and slow to ensure it cooks evenly without drying out. At 325°F (163°C), it typically takes 60 to 75 minutes. Ovens can vary, so I recommend checking it at the 60-minute mark. Insert a toothpick or skewer into the center—if it comes out clean or with just a few moist crumbs, it’s done. Avoid opening the oven door too early, or you might lose crucial heat and cause the cake to sink.

Tips for Perfect Fresh Apple Bundt Cake

Use the Right Pan: A quality, non-stick bundt pan makes all the difference. Grease it thoroughly with butter and dust with flour to prevent sticking.
Dice Apples Evenly: Smaller, evenly cut apple pieces ensure every slice has consistent moisture and flavor.
Don’t Overmix: Once the flour is added, stir just until combined. Overmixing leads to a tougher crumb.
Room Temperature Ingredients: Make sure your eggs are at room temp for better mixing and structure.
Cool Before Flipping: Let the cake sit for at least 20 minutes after baking before trying to remove it from the pan. This helps it hold its shape and release cleanly.
Let It Rest: This cake tastes even better the next day. The flavors deepen, and the texture becomes even more tender.

Watch Out for These Mistakes While Cooking

Even a simple cake like this can go sideways if you’re not careful. Here are a few common slip-ups to avoid:

Using Overripe or Mealy Apples: Soft apples will release too much moisture and make the cake soggy. Stick with crisp, baking-friendly apples.
Not Greasing the Bundt Pan Properly: This is the #1 reason bundt cakes break apart. Grease every crevice and dust with flour, or use a baking spray with flour.
Overbaking the Cake: Check around the 60-minute mark and use a toothpick to test. Overbaking will dry out the crumb.
Skipping the Cool Time: Don’t rush to flip it out of the pan. Give it time to settle and firm up.
Adding Too Many Apples or Nuts: Tempting, I know—but too many mix-ins can make the cake dense or lead to uneven baking.
Using Cold Eggs: Cold eggs don’t emulsify well and can make the batter lumpy. Let them sit out for 15–20 minutes beforehand.

What to Serve With Fresh Apple Bundt Cake?

Vanilla Ice Cream

A warm slice of apple cake with a scoop of creamy vanilla ice cream is classic comfort in dessert form.

Whipped Cream

Light, airy whipped cream balances the richness of the cake and adds a touch of elegance.

Hot Apple Cider

Pairing apple with apple? Yes, please. Especially in colder months, this is a cozy match.

Caramel Sauce Drizzle

Warm caramel over a slice takes this already-delicious cake to dessert-heaven status.

Greek Yogurt or Crème Fraîche

For a brunchy twist, serve it with a dollop of tart Greek yogurt or rich crème fraîche.

Fresh Berries

A handful of raspberries or blackberries on the side adds color and a bright contrast to the spiced cake.

Coffee or Chai Tea

The spices in the cake pair beautifully with a bold cup of coffee or a warming chai latte.

Sharp Cheddar Cheese (for the adventurous)

A New England twist! A slice of sharp cheese on the side gives a salty-savory contrast to the sweet cake.

Storage Instructions

This Fresh Apple Bundt Cake stores like a dream, which is one more reason I love making it ahead. Once fully cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it—it will stay fresh for up to 6 days.

For freezing, wrap individual slices or the entire cake tightly in plastic wrap, then foil, and store in a freezer-safe bag or container. It freezes well for up to 3 months. To serve, thaw at room temperature or gently warm slices in the microwave for that fresh-from-the-oven feel.

Estimated Nutrition (Per Serving – based on 12 servings)

Calories: ~360
Total Fat: 17g
Saturated Fat: 2.5g
Cholesterol: 35mg
Sodium: 200mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugars: 32g
Protein: 4g

These numbers can vary based on your ingredients (especially if you add nuts or use a sugar substitute), but overall, this cake is a satisfying treat with wholesome ingredients and real fruit at the center.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors have time to develop. Store it covered at room temperature or in the fridge.

Do I need to peel the apples first?

Yes, peeling the apples helps them melt into the batter and gives the cake a smooth, tender texture. The skin can be chewy and disrupt the crumb if left on.

Can I use a different type of pan?

You can bake this in two loaf pans or a 9×13″ pan, but reduce the baking time and check for doneness around the 45–50 minute mark.

How do I keep the cake from sticking to the bundt pan?

Generously grease every groove of the pan and dust it with flour, or use a baking spray that includes flour. Let it cool before attempting to remove.

What’s the best way to reheat a slice?

A few seconds in the microwave (10–15) is all you need. It brings back that soft, warm, fresh-from-the-oven feel.

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a good quality 1:1 gluten-free baking flour. Just be sure it contains xanthan gum or a similar binder.

Can I reduce the sugar?

You can cut up to ¼ cup of sugar without drastically changing the texture, but the cake may be less moist and slightly less caramelized.

Is this cake freezer-friendly?

Definitely. Wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

Fresh Apple Bundt Cake is the kind of dessert that feels like a warm hug—easy to make, full of cozy flavor, and perfect for just about any occasion. Whether you’re baking for brunch, dessert, or a gift, this cake never lets you down. With its moist crumb, spiced aroma, and tender apple bits throughout, it’s no wonder it disappears fast. I hope it becomes a go-to recipe in your kitchen just like it is in mine.