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Delicious AA.CAKES from MarkusMarcus.com showcasing variety and flavor.

Apple Cinnamon Bundt Cake

This cozy and flavorful Apple Cinnamon Bundt Cake is perfect for autumn, with crisp apples and fragrant spices. It's easy enough for weeknight baking yet special enough for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ½ cups all-purpose flour or a 1:1 gluten-free baking blend
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg (optional, for warmth)
  • 1 tsp fine sea salt
Sugars and Fats
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup unsalted butter, softened or brown butter for nuttier flavor
Wet Ingredients
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup sour cream or plain Greek yogurt (for tender crumb)
  • ¼ cup whole milk or buttermilk (if needed)
Fruits and Nuts
  • 2 cups peeled and chopped apples (about 2 medium apples; Honeycrisp, Fuji, or Gala recommended)
  • 1 tbsp lemon juice (prevents apple browning)
  • ½ cup chopped toasted pecans or walnuts (optional)
Glaze (optional)
  • 1 cup powdered sugar
  • 2-3 tbsp milk or lemon juice (for simple glaze, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and thoroughly grease the Bundt pan with softened butter and light dusting of flour.
  2. Peel, core, and chop apples into 1/2-inch pieces and toss them with lemon juice.
Mix Dry Ingredients
  1. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, optional nutmeg, and salt.
Cream Butter and Sugars
  1. In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add eggs one at a time, mixing briefly after each addition and stir in vanilla.
Combine Ingredients
  1. Add one-third of dry ingredients to the butter mixture, then half of the sour cream, followed by another third of dry ingredients, milk, and finish with remaining dry ingredients.
  2. Mix on low until just combined—do not overmix.
Fold in Apples and Nuts
  1. Gently fold in apples and nuts, adjusting batter consistency with extra milk if needed.
Bake
  1. Spoon batter into prepared Bundt pan and smooth the top. Bake for 45–60 minutes or until a toothpick comes out clean.
Cool and Glaze
  1. Allow the cake to cool in the pan for 15–20 minutes before inverting onto a cooling rack.
  2. Mix powdered sugar with enough milk or lemon juice for a pourable glaze and drizzle over the cooled cake.

Notes

For best texture, store at room temperature covered for 2 days, or refrigerate for up to 5 days. Freeze unglazed, cooled cake for up to 3 months.