Apple Cinnamon Bundt Cake
Make this Apple Cinnamon Bundt Cake for a deliciously flavorful dessert that is full of the warming flavors of fall!
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Apple Cinnamon Bundt Cake
Bundt cake is a fun dessert to make because it takes little effort, but looks extra sophisticated. Of course, to make this classic dessert you need a quality bundt pan like this one.
The shredded apples in this recipe add so much moisture and depth to the cake and the added spices make it taste like a warm hug from your grandma.
Nothing says fall to me quite like apple cinnamon and who can resist a glazed homemade cake, right?
My favorite tool for shredding is this Rotary Grater. It shreds cheese, potatoes, zucchini, carrots, apples and more in a snap. Seriously, I use it all the time and it’s so much better than the classic handheld graters that like to shred your skin with the food. Eww.
I know you and your family will enjoy this delicious recipe for Apple Bundt Cake and if you’re looking for more homemade fall desserts, be sure to check out the links below and happy baking friends!
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Want more fall desserts? Here are a few of our favorites:
- Slow Cooker Stuffed Apples with Cranberries
- Cranberry Pecan Bread
- Apple Spice Upside Down Cake
- Slow Cooker Pumpkin Chocolate Chip Bread
Ingredients for Apple Bundt Cake:
- flour
- baking powder
- ground cinnamon
- ground nutmeg
- salt
- softened
- sugar
- brown sugar
- eggs
- vanilla
- peeled apples
- powdered sugar
- caramel sauce
- milk
How to Make Apple Cinnamon Bundt Cake:
Preheat the oven to 350 degrees F and grease a Bundt pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a separate bowl, beat together the butter, vanilla, sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, beating between each addition.
Add the flour mixture to the sugar mixture and mix to combine.
Fold in the shredded apples.
Spread the batter evenly in the prepared pan and bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then flip it over onto a cooling rack or cake stand to cool completely.
To make the glaze, whisk together the powdered sugar, caramel sauce, and one tablespoon of milk until smooth.
Add more milk or sugar, if needed to thin or thicken the glaze to your desired consistency.
Drizzle the glaze over the top of the cake before serving.
Apple Cinnamon Bundt Cake
Equipment
Ingredients
- 2 1/2 cups flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups shredded peeled apples
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon caramel sauce
- 1 to 2 tablespoons milk
Instructions
- Preheat the oven to 350 degree F and grease a Bundt pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, beat together the butter, vanilla, sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating between each addition.
- Add the flour mixture to the sugar mixture and mix to combine.
- Fold in the shredded apples.
- Spread the batter evenly in the prepared pan and bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then flip it over onto a cooling rack or cake stand to cool completely.
- To make the glaze, whisk together the powdered sugar, caramel sauce, and one tablespoon of milk until smooth.
- Add more milk or sugar, if needed to thin or thicken the glaze to your desired consistency.
- Drizzle the glaze over the top of the cake before serving.
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