Cinnamon Apple Bundt Cake Recipe

With sweet cinnamon swirls and grated tart apples, this delicious Cinnamon Apple Bundt Cake is a perfect dessert for fall. It’s moist and light and full of rich fall flavor.

Cinnamon Apple Bundt Cake on a wood slice platter with green apples in the background.

My kids have decided they no longer like green apples, so the bag that I had bought was about to go to waste. Granny Smith Apples are perfect for baking, so I decided that baking an apple cake is what needed to be done. I searched and found this recipe that sounded delicious, so I tweaked it just a bit and the result was this delicious bundt cake.

As I was staging this bundt cake photo shoot, I originally planned to place the cake on my pretty white lace ceramic cake stand. But then I broke it. Apparently, banging the bundt pan down on the raised ceramic cake plate is not a good idea. Oops.

It didn’t affect how delicious this cake is however, with tart and sweet apples and lots of cinnamon flavor. It’s incredibly tender and just melts in your mouth. Give it a try – I bet you’ll love it too!

Cinnamon Apple Bundt Cake - A slice of this sweet cake on a white plate.

LET’S MAKE A CINNAMON APPLE BUNDT CAKE!

This apple cake is pretty straightforward and simple, albeit with a number of steps.

I used Granny Smith apples, but any tart, crisp apple would work; Grannies are just the most readily available. Chop them up into very small chunks – large enough that you can see them, but not so big that they won’t soften while the bundt cake is baking. Or ideally, grate them with a larger grater.

Combine the flour and all the dry ingredients (flour, baking powder, cinnamon, salt) in a bowl. Then in another bowl the butter, oil, vanilla and sugar. The sugar melts into the butter and oil, which is why it’s considered a “wet” ingredient in this recipe. The two are mixed until “well combined,” meaning the flour is no longer visible and the batter is formed. Fold in those apples you chopped up, then layer half of the batter, a cinnamon-sugar mixture, and the remaining batter. More cinnamon sugar goes on top of that, and then everything is swirled together to get that delicious cinnamon flowing throughout the cake, and that nice pretty ribbon swirling through the middle.

Step by step photos of how to make a Cinnamon Apple Bundt Cake.

Bundt Cake Tips and Tricks

Bundt cake recipes are often misunderstood as difficult, when really, they just *look* hard. Getting that warm cake to release from a bundt cake pan can be a challenge, but if you prep it right, you’ll do just fine.

  1. Start with Nonstick. Use a nonstick pan that is free of any scratches as that can mean that the pan is no longer as “nonstick” as it once was.
  2. Grease it. The key to getting your apple cake (or any bundt cake) to release easily from the pan is is greasing your bundt pan quite generously, with nonstick cooking spray or melted shortening.
  3. Flour it. This is a step that I don’t often use, as flour can cause an extra layer of white stuff stuck to the top of your cake. Nut flours, or even granulated sugar however, I’ve found to be helpful in preventing sticking.
  4. Release warm. This actually goes against what I used to do, but releasing the cake when it’s warm can aid in an easy release. As the cake sits, the oils around the pan solidify and hold the cake in there. While still warm (but after sitting and resting for 10-15 minutes), invert the bundt cake onto a plate, let it sit for another 10 minutes, then give it a gentle shake and it should slip right out.

A slice of Cinnamon Apple Bundt Cake on a serving spatula.

For more delicious apple recipes, try these:

Tools used in this bundt cake recipe:  (affiliate links)

Bundt Cake Pan – Nothing super fancy, but nonstick is a must for this kitchen tool.

Box grater – This is perfect for getting large grates of the apples without them getting mushy.

Nonstick cooking spray – I love the baking version of the Pam nonstick spray.

Round Cake Plate –  A flat service is a must when plating a cake. Having a cake plate on hand like this one with a dome lid, is helpful.

Cinnamon Apple Bundt Cake sliced, with a bit ready on a fork.

Watch how to make this Apple Bundt Cake:

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A close up of Cinnamon Apple Bundt Cake

Cinnamon Apple Bundt Cake

With sweet cinnamon swirls and grated tart apples, this delicious Cinnamon Apple Bundt Cake is a perfect dessert for fall. It's moist and light and full of rich fall flavor.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 4 eggs
  • 2 cups granulated sugar
  • 1/2 cup oil
  • 1/2 cup softened butter room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 cups peeled and grated apples granny smith, pink lady or honeycrisp work best
  • 4 teaspoons cinnamon
  • 4 tablespoons brown sugar

Instructions
 

  • Preheat oven to 350 degrees F. 
  • Sift flour, baking powder, cinnamon and salt together in a small bowl and set aside.
  • In a large bowl, beat eggs, butter, oil, vanilla and granulated sugar until creamy and smooth.
  • Stir in flour mixture until well combined.
  • Stir in apples gently until combined.
  • In a separate small bowl, stir 4 teaspoons cinnamon and 4 tablespoons brown sugar together and set aside.
  • Grease a bundt pan generously with nonstick cooking spray. Coat with granulated sugar if desired.
  • Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the brown sugar and cinnamon mixture evenly over the cake batter and swirl through with a knife. Repeat with the remaining cake batter and brown sugar mixture.
  • Bake in a 350 degree oven for 50-60 minutes. Top will be golden brown and sides will pull away from the pan.
  • Allow to cool 10-15 minutes completely before turning out on a round cake plate. If the cake does not release immediately, let sit another 10 minutes, then give a gentle shake.
  • Once cake is completely cooled, top with a sprinkling of powdered sugar, or a vanilla glaze, if desired.
  • Slice and serve.

Cinnamon Apple Bundt Cake collage of two photos with text.

Apple & Cinnamon Bundt Cake - Not too sweet and a perfect dessert for fall!

Slice of Apple Cinnamon Cake Apple Bundt Cake
Cinnamon Apple Bundt Cake

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. This cake was so easy to make and it came out perfect. I used honey crisp apples and I prepped the pan with canned spray oil and granulated sugar instead of flour. Note: the sugar makes it sweeter so just be mindful.

  2. I made this cake and it is the most moist, delicious and flavorful cofee cake I have made. I followed your clear instructions and had no problems. This cake keeps for days and stays moist. I’m going to make this again as the centerpiece for a brunch I am hosting.

  3. I was looking on line for an apple cake my mom would make and your Apple Bundt Cake was so familiar, only missing the sour cream my mom used. I made your cake (with sour cream of course in honor of my mom) and it is absolutely delicious!! Thank you for posting and bringing back lovely memories for me. I will definitely try some of your other recipes. Merry Christmas!

      1. I also want to incorporate sour cream in the recipe – how would you recommend doing this? And how much?

  4. I , like a silly fool followed our recipe, ended up with lumpy batter!! Anyone who bakes knows sugar and butter together first??? Then eggs and oil…..how foolish of me!!! When you follow your instructions the batter certainly not look like the video. So now I suspect all your entries

    1. Wow. Ok, well first if you see in the video, it’s done exactly as it calls for in the recipe. So, if your batter didn’t look like that, I’m guessing you must have done something wrong and it had nothing to do with the instructions. You probably, foolishly, didn’t mix it enough. Because when you do it comes together just fine. Second, if you suspect all the rest of my recipes, you don’t have to try any of them.

  5. I used Golden delicious apples but had to squeeze out some of the moisture before adding to the batter. Very easy to make and very, very…..delicious. Making another one this weekend.

    1. We are currently working through our recipes to update nutritional data. However, there are a few free calorie counters you can try online, like my fitness pal.

  6. Kristin this is the Best Cake I have baked in my life, best texture..taste is just remarkable. Baked it for my husband’s birthday in the corona Virus Lockdown..can not thank u enough..for this remarkable easy to bake Recipe

  7. I made this today with three large granny smith apples and it’s delicious! I checked after 50 minutes and it was already pretty brown so pulled it out quickly. Start looking at 40 minutes! I used a floured spray on the pan and it slipped right out neatly.

  8. My neighbor made a bunt cake and gave it to us and I was determined to make one. I looked up a recipe and came across yours. Your recipe came out great. Thank you for the video. It helped tremendously!

  9. I need to know what size bundt pan. That means how many cups. 9 x 2 1/2 inches 10 cups
    9 x 3 inches 12 cups
    10 x 2 1/2 inches. 12 cups

  10. I have your Apple Cake in the oven at 350, my fingers are crossed! I did add some chopped walnuts but other than that I followed you to the tee. wish me luck…

  11. Just made this and my family said it is absolutely fantastic. I chopped the apples instead as I like chunks of deliciousness plus I highly recommend to flour the Bundt pan, I tried the sugar coating and it stuck, not bad though. ? I did have to cook it about 20 mins longer but I think it’s my oven.

  12. Could you make this in a 9×13 cake pan? I’d love to try this for my husband’s office baking contest, but I need 2 9×13 cakes for the design I’m making. Looks delicious though!!

  13. Just pulled this out of the oven…it smells SO good! I forgot t swirl the sugar/cinnamon mix into the batter, hopefully it won’t mattter too much. Now just waiting for it to cool…?

  14. What did I do wrong? I made this cake last night and followed the recipe exactly but it turned out like a heavy wet apple-infused sponge. There is no lightness to it at all. Just a glob of congealed dough. Ugh. I don’t usually have fails like this. 🙁 I used honey crisp apples as suggested. They are quite a juicy apple and I noticed lots of moisture as I was grating them. Could this have been the problem?

    1. I have also used honey crisp apples and haven’t had a problem. It’s possible that they were extra juicy, or perhaps you should have used a larger grate?

  15. Made this last night, was gone before it could even cool. Added a light caramel drizzle to the top and lined the bottom of the bundt mold with this slices of apples, so it looked so beautiful once flipped over. This recipe was delicious and one I will certainly be making again.

  16. I have baked this cake twice and its been a hit. My friend’s mom who had it the last time I baked keeps calling me for another one.

  17. Hi Kristin. Just ate a warm piece of this cake. It is wonderful. Mine turned out perfect and so moist on bottom it’s almost like smooth applesauce!! I was wondering should this be kept in the refrigerator?

  18. Made this moist and delicious cake today. I loved the cinnamon factor which really set off the grated apple taste. Yummy! Thanks for the great recipe. Mine came out of the oven and pan perfectly and was completely baked through in just 50 minutes. Will make this wonderful cake again!

  19. This was amazing! We made it for Thanksgiving dessert, and my husband and 5 year old daughter requested it for Christmas as well. The biggest dilemma is whether it should be breakfast or dessert. It’s a wonderful breakfast coffee cake!

  20. Made this cake, it smelled lovely but would not bake through 🙁 after 1.5 hours the edges were well burned so I flipped it out and half the cake stayed in the pan and was still doughy. Very disappointed.

  21. Delicious cake! I made the recipe as written, except that I had leftover brown sugar-cinnamon mixture. Others had problems getting out of the pan so I made sure to butter and flour the bundt pan very well. I had no problem. I made the cake for a party and froze it (I carefully wrapped the cake in plastic wrap covered with foil) and it was moist and delicious.

  22. Okay, I just made this & it’s baking, smells amazing! I buttered & floured my bundt pan, praying it comes out without breaking apart! I added nuts to my batter & in the cinnamon & brown sugar mixture I added more nuts, gotta have nuts! Fingers crossed! Thank you for the recipe!

  23. I made this last night and it is delicious! As I am a diabetic, I made a few changes: I used I cup of sugar and 1 cup of Splenda, only used 1/2 c oil and 1/2 c apple sauce instead of butter, and used Splenda brown sugar and cinnamon for swirl mixture. I also only had two apples at home so I added unsweetened apple sauce to make the 4 c of apple.

  24. My bundt pan is plastic not metal (made for microwave?) can the apple bundt cake be done in the microwave? Any guess as to how long and power setting?

  25. Way way to much cinnamon. 4 teaspoons makes it spicy. You only need 1 or 2. I knew better but did it anyways. I will make it again but a lot less cinnamon in the brown sugar.

  26. Oh no; mines baking right now and it overflowed. Cake from bottom of oven is quite yummy though; just not cooked all the way yet. What might I have done wrong

    1. The apples are grated. Not sure what you are referring to in the photo…can’t really see the apples in the cake.

      1. You can clearly see them in the batter, Kristin. I guess you fixed the recipe, since it now says grated or chopped. 🙂

  27. A lot of apple cakes out there just look ho-hum and some kinda dry. This looks like a really good, moist, flavorful autumn cake to make this month of October. Thanks for posting. I will keep a copy in my files to make soon!

          1. Just FYI – when I’m not offered a choice to print a recipe, I will copy and paste it into an email and send it to myself…then print it out. I find this the easiest way to do it.

    1. If you go to the King Arthur Flour website and look up “Vermont Boiled Cider” I add that to all my apple recipes and it is wonderful. I am going to try this recipe and use about 2 or 3 Tbl. to it. I made a apple pie yesterday and received a lot of raves. Full of apple flavor.

      1. I make homemade boiled cider every fall. I take a gallon of cider and gently simmer it down to 3 cups. It will keep in the refrigerator for 6-8 months easily. Just make sure you sterilize your bottle before adding the syrup and keep it tightly sealed. It really bumps the flavor of anything ‘apple’ you are making.