Description
Fresh Apple Bundt Cake is a rustic, moist dessert filled with tender apple chunks, warm cinnamon, and a buttery swirl baked right into the center. It’s perfect for crisp fall days, cozy gatherings, or as a thoughtful gift for someone who needs a little comfort. I love making it with Granny Smith and Honeycrisp apples for that perfect balance of tart and sweet, and the texture is satisfyingly dense without feeling heavy. Also known as apple cinnamon swirl Bundt or autumn harvest apple cake, this simple recipe is tried and tested for both special occasions and everyday cravings. I’ve experimented with both oil- and butter-based versions, and this one stands out with its rich flavor, gorgeous crust, and a swirl that never fails to surprise. Among fall cake recipes, this one stands out for its reliability, deep apple flavor, and nostalgic warmth. It truly deserves a permanent place in any seasonal baking collection.
Ingredients
3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 1/4 cups vegetable oil
3 large eggs
3 cups peeled and chopped apples (mix of Granny Smith and Honeycrisp)
1 cup chopped toasted pecans or walnuts
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1/3 cup light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, mix sugar and oil until well blended. Add eggs one at a time, beating after each addition. Stir in vanilla.
4. Fold in the dry ingredients gradually, mixing until just combined.
5. Gently fold in the chopped apples and toasted nuts.
6. Pour half of the batter into the prepared Bundt pan and smooth the top.
7. In a small bowl, combine softened butter, brown sugar, flour, and cinnamon to create the swirl mixture. Dot the swirl mixture over the batter.
8. Pour the remaining batter over the swirl layer and smooth the top.
9. Tap the pan on the counter to release any air bubbles.
10. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
12. Slice and serve as is, or with whipped cream or a drizzle of caramel sauce.
Notes
Use a mix of apple varieties for depth of flavor—Granny Smith for tartness and Honeycrisp for sweetness.
Always toast the nuts before using; it makes a noticeable difference in flavor.
Let the cake cool in the pan before inverting to avoid breaking the crust.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: fresh apple bundt cake, apple cinnamon swirl cake, fall bundt cake