This Fresh Apple Bundt Cake recipe is the perfect way to welcome in fall. The flavor combination of apples, warm cinnamon, and brown sugar will truly tantalize your taste buds. So moist and delicious, you'll be making this cake all season long!
As much as I love summer, there is only so much I can take. So by the time August rolls around, I am eagerly awaiting crisp air, everything apple, and (of course) the iconic pumpkin spice latte.
I have always lived in areas where there it's pretty much summer all year long. But when I got married and moved to Switzerland, I finally got to experience and appreciate all four unique seasons. And the transitions were mesmerizing.
Because we live in San Diego, we have to take a quick drive east to the mountains to really get a taste of autumn. So every year around this time, we head to Julian. The winding roads, crisp air, and colorful trees always make me smile.
We spend the day picking dew-speckled apples and juicy pears from the gorgeous orchards in the mountains, then cap off the trip with a fresh baked piece of apple pie and a cup of cider. We all come home happy, full, and ready to officially kick off the season.
Of course, coming home from our excursion always inspires me to bake something with apples. Mentally flipping through my recipes, I decided that this delicious Fresh Apple Bundt Cake was the clear winner.
Fresh Apple Bundt Cake - Why You'll Love It
- This recipe comes together easily and requires just a handful of inexpensive pantry ingredients.
- Because brown sugar contains molasses, using brown sugar to make the glaze gives this cake extra delicious fall-like flavor.
- You can bake this apple bundt cake and store in the freezer (without the glaze). A great way to get a jump on holiday baking!
Tips For Making Fresh Apple Bundt Cake
- To prevent your diced apples from browning, place them in a bowl of cold water until you're ready to add them to the batter.
- There are many different styles of bundt cake pans to choose from, but this 10-cup capacity bundt pan is the perfect size, and the fluted design makes for a stunning presentation.
- I highly recommend adding in some chopped pecans or walnuts to give this cake some nice texture and even more delectable fall flavor.
More Recipes Starring Fresh Apples
If you love baking with apples as much as I do, you'll want to try my recipe for Caramel Apple Pie Cake, this perfect-for-fall Apple Pear Pie, and this recipe for portable Apple Pie Bars.
- 2 cups granulated sugar
- 1 ½ cups (3 sticks) unsalted butter at room temperature
- 3 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups apples peeled, cored, and finely diced
- ½ cup light brown sugar firmly packed
- ¼ cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Preheat oven to 350 degrees. Generously spray bundt cake pan with non-stick cooking spray.
Peel, core, and coarsely dice apples. Place in a bowl of cold water until ready to use.
In a bowl, beat together butter and sugar until light and fluffy.
Add eggs, and beat until completely incorporated.
Add vanilla and and buttermilk and stir to combine.
In a separate bowl, combine flour, baking soda, and salt.
Add flour mixture to wet mixture and stir until combined.
Drain and dry apple chunks then add to batter, stirring until just combined.
Pour batter into pan.
Bake bundt for 1 hour at 350 degrees, or until a knife is inserted and comes out clean.
When done, cool pan for about 15 minutes, then turn the cake out onto a cake plate and allow to completely cool.
To make the glaze, bring brown sugar, butter, and milk to a boil in a small saucepan over medium heat, whisking constantly.
Bring mixture to a boil for 1 minute while whisking constantly.
Remove from heat and stir in vanilla.
Gradually whisk in powdered sugar until smooth.
Pour immediately over cooled bundt cake.
Thalia @ butter and brioche
What an incredibly delicious bundt cake.. the apple flavour looks and sounds divine.
Love the spiral shape of your bundt cake tin, especially with the glaze trickling through - I might have to invest in one! Gorgeous way of using autumnal apples 🙂