Apple Bundt Cake
This Apple Bundt Cake is simple yet incredibly delicious! Fluffy and moist, it is spiced with cinnamon and studded not only with apples but also raisins and pecans. Serve as an afternoon snack, breakfast or dessert!
It’s about time I shared my grandma’s apple cake here on the blog! It’s so simple but the whole family is crazy about it.
The only thing I do different than my grandmother is baking it in a bundt pan. I just love the touch of elegance that it gives this otherwise quite ordinary looking cake!
And yes, I know I’m a little late in the apple season, but since apples are available year-round, you can make this cake whenever you feel like it! 😊
To make this Apple Bundt Cake, you will need:
- Apples – Use good baking apples, like Honeycrisp or McIntosh, as they are firmer and won’t turn into mush when baked in this cake.
- Oil – Choose a neutral tasting oil, like vegetable or canola.
- All-Purpose Flour
- Salt – A pinch of salt enhances the flavors!
- Baking Powder
- Pecans – Make sure they are fresh as old nuts can taste bitter or rancid. Walnuts can be used instead or omit altogether for a nut-free version.
- Raisins – I like using golden raisins for aesthetic reasons, but you can certainly use regular (black) raisins instead. You can also omit them if you’d like.
How to Make Apple Bundt Cake
Step 1: Prepare the Apples
- Wash and dry the apples.
- Peel them, reserving the peel. It will be used later!
- Remove the core and dice into small pieces.
Step 2: Mix the cake ingredients.
- In a blender, combine the reserved apple peel, eggs and oil. Blend until smooth.
- Transfer the mixture to a large bowl.
- Sift all the remaining ingredients into the bowl and mix with a wooden spoon.
- Add the diced apples, pecans and raisins. Mix until combined.
Step 3: Bake!
- Pour the batter into a buttered and floured bundt pan.
- Let it cool slightly before turning into a cooling rack to cool completely.
- Dust with powdered sugar and serve!
- Bundt pans make beautiful cakes, but they need to be properly greased and flour to prevent any disasters. Make sure to get into the details of the pan so nothing sticks!
- The batter will be quite dense. That is normal! Don’t worry (and don’t be tempted to add milk) – your cake will be fluffy and delicious, I promise!
- Since the mixture is so dense, I recommend mixing with a wooden spoon instead of a hand whisk. Just make sure to mix well, getting every bit of flour from the bottom and sides of the bowl.
This apple bundt cake is great served as an afternoon treat (or even for breakfast), accompanied by a cup of coffee or tea!
A simple dust of powdered sugar is enough for me, but you could certainly serve this cake with an indulgent glaze.
Apple Bundt Cake Variations
- You can make this same cake using other fruits, like pears or peaches, for example!
- Not a fan of raisins? Use your favorite kind of dried fruit, like cranberries or chopped apricots.
- As mentioned earlier, you can substitute the pecans for walnuts, or omit them altogether!
- If you don’t own a bundt pan, this cake can also be baked in a tube pan (like an angel food cake pan).
Frequently Asked Questions
This cake keeps well stored at room temperature, covered, for up to 3-4 days.
Yes, you can! Just wrap it well with foil, place it in a freezer bag and freeze for up to 3 months. When ready to eat, thaw at room temperature until completely defrosted!
More Apple Recipes:
Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
Apple Bundt Cake
- 3 medium apples, washed and dried
- ½ cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ teaspoon Kosher salt
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ⅓ cup golden raisins
- ⅓ cup chopped pecans
- Powdered sugar, for dusting
- Preheat oven to 350ºF with a rack in the center.
- Butter and flour a 12-cup bundt cake pan, making sure to get into every nook and cranny to prevent the cake from sticking to the pan. Reserve.
- Peel the apples and reserve the peels. Core them and dice into small 1/4-inch pieces. Reserve.
- In a blender jar, combine the oil, eggs and reserve apple peels. Blend until smooth.
- Transfer the liquid mixture into a large mixing bowl. Add the sugar and salt, and mix until well combined. Then, sift the flour, baking powder and cinnamon into the bowl. Using a wooden spoon, gently mix until no pockets of flour remain.
- Stir in the reserved apples, pecans and raisins, making sure they are well distributed in the cake batter.
- Bake for 40 to 50 minutes, or until a cake tester inserted into the center of the cake comes out clean. There might be some moisture if it hits an apple, but there shouldn't be any raw batter.
- Allow the cake to cool in the pan for 15-20 minutes. Then, carefully run a butter knife around the edges of the cake pan, and turn into a cooling rack. Using your hands, invert the cake again so the puffed part is up!
- Let the cake cool completely before dusting with powdered sugar and serving!