Apple Bundt Cake

Why You’ll Love This Recipe

Apple Bundt Cake is the perfect blend of simplicity and elegance. It’s easy to prepare but looks stunning on any dessert table thanks to the distinct shape of the Bundt pan. Each bite is filled with warm cinnamon, juicy apples, and a soft, buttery texture. It’s the kind of dessert that gets better the next day, making it an excellent make-ahead option for gatherings or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Sour cream or Greek yogurt
• Apples, peeled and chopped (Granny Smith or Honeycrisp recommended)
• Optional: chopped pecans or walnuts

For the glaze (optional):

• Powdered sugar
• Milk or heavy cream
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
5. Mix in the sour cream (or Greek yogurt) until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the chopped apples and nuts if using.
8. Spoon the batter evenly into the prepared Bundt pan and smooth the top.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
11. Once cooled, drizzle with glaze or dust with powdered sugar before serving.

Servings and timing

This recipe yields 12–14 slices.
Prep time: 20 minutes
Bake time: 60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 50 minutes

Variations

• Caramel Apple Bundt Cake: Drizzle with warm caramel sauce instead of glaze.
• Maple Glaze: Replace milk in the glaze with maple syrup for a fall-inspired finish.
• Apple Cider Infusion: Add ¼ cup reduced apple cider for extra depth of flavor.
• Spiced Nut Swirl: Layer cinnamon-sugar and chopped nuts in the middle of the batter for a surprise crunch.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
• Dairy-Free Version: Use plant-based butter and yogurt alternatives.

Storage/Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
To freeze, wrap the cake (whole or sliced) tightly in plastic wrap and foil, and freeze for up to 2 months.
Thaw at room temperature. Warm individual slices in the microwave for 15–20 seconds if desired.

FAQs

What kind of apples are best for Bundt cake?

Granny Smith, Honeycrisp, or Fuji apples hold their shape and provide a nice sweet-tart balance.

Can I make this cake ahead of time?

Yes, it’s great made a day in advance and often tastes even better the next day.

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

Grease the pan very well with butter or non-stick spray, making sure to get into all the crevices.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but leaving the skin on is fine if you prefer.

Can I use oil instead of butter?

Yes, you can substitute melted coconut or vegetable oil for a slightly different texture.

Can I add raisins or cranberries?

Yes, dried fruit can be folded in along with the apples for added flavor and texture.

What’s the best way to glaze the cake?

Wait until the cake is completely cool, then drizzle the glaze over the top using a spoon or piping bag.

Can I make this into cupcakes or loaf cakes?

Yes, you can divide the batter into muffin tins or loaf pans; adjust baking time accordingly.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Is this cake overly sweet?

No, the sweetness is balanced by the tartness of the apples and the warm spice blend.

Conclusion

Apple Bundt Cake is a timeless dessert that’s both comforting and impressive. With its rich, spiced crumb and chunks of tender apple throughout, it’s the perfect centerpiece for fall gatherings or everyday indulgence. Whether enjoyed plain, glazed, or dressed up with toppings, this cake is bound to become a seasonal favorite.

Apple Bundt Cake

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Apple Butter Cruffins are buttery, flaky pastries made by rolling apple butter into crescent or puff pastry, baking them in a muffin tin, and finishing with cinnamon sugar. A cross between a croissant and muffin, they’re warm, spiced, and perfect for fall.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 cruffins
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 can refrigerated crescent roll dough or 1 sheet puff pastry (thawed if frozen)
• 1/3 cup apple butter
• 1/2 tsp ground cinnamon
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, melted (for brushing)
• Optional: powdered sugar for dusting
• Optional: caramel sauce for drizzling

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Instructions

1. Preheat oven to 375°F (190°C) and grease a standard muffin tin.
2. Unroll crescent roll dough or puff pastry and press seams together to create a smooth sheet.
3. Spread a thin, even layer of apple butter over the dough.
4. Roll the dough tightly from the long edge into a log.
5. Slice the log lengthwise to expose layers.
6. With cut sides facing out, roll each strip into a spiral (like a cinnamon roll).
7. Place each spiral into a muffin cup, cut-side up, and gently press down.
8. Bake for 18–22 minutes, or until puffed and golden brown.
9. While still warm, brush tops with melted butter and roll in a mixture of cinnamon and sugar.
10. Let cool slightly and optionally dust with powdered sugar or drizzle with caramel before serving.

Notes

• Puff pastry yields flakier results; crescent dough creates a softer texture.
• Don’t overfill with apple butter to avoid leaks during baking.
• Slice dough cleanly to maintain visible layers.
• Best enjoyed warm but can be stored and reheated.
• Can be prepped ahead and baked the next day.

Nutrition

• Serving Size: 1 cruffin
• Calories: 210
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg