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–+ servings
A close up of Cinnamon Apple Bundt Cake
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4.78 from 74 votes

Cinnamon Apple Bundt Cake

With sweet cinnamon swirls and grated tart apples, this delicious Cinnamon Apple Bundt Cake is a perfect dessert for fall. It's moist and light and full of rich fall flavor.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Kristin Maxwell

Ingredients

  • 4 eggs
  • 2 cups granulated sugar
  • 1/2 cup oil
  • 1/2 cup softened butter room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 cups peeled and grated apples granny smith, pink lady or honeycrisp work best
  • 4 teaspoons cinnamon
  • 4 tablespoons brown sugar

Instructions

  • Preheat oven to 350 degrees F. 
  • Sift flour, baking powder, cinnamon and salt together in a small bowl and set aside.
  • In a large bowl, beat eggs, butter, oil, vanilla and granulated sugar until creamy and smooth.
  • Stir in flour mixture until well combined.
  • Stir in apples gently until combined.
  • In a separate small bowl, stir 4 teaspoons cinnamon and 4 tablespoons brown sugar together and set aside.
  • Grease a bundt pan generously with nonstick cooking spray. Coat with granulated sugar if desired.
  • Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the brown sugar and cinnamon mixture evenly over the cake batter and swirl through with a knife. Repeat with the remaining cake batter and brown sugar mixture.
  • Bake in a 350 degree oven for 50-60 minutes. Top will be golden brown and sides will pull away from the pan.
  • Allow to cool 10-15 minutes completely before turning out on a round cake plate. If the cake does not release immediately, let sit another 10 minutes, then give a gentle shake.
  • Once cake is completely cooled, top with a sprinkling of powdered sugar, or a vanilla glaze, if desired.
  • Slice and serve.

Notes

  1. Start with Nonstick. Use a nonstick pan that is free of any scratches as that can mean that the pan is no longer as “nonstick” as it once was.
  2. Grease it. The key to getting your apple cake (or any bundt cake) to release easily from the pan is is greasing your bundt pan quite generously, with nonstick cooking spray or melted shortening.
  3. Flour it. This is a step that I don’t often use, as flour can cause an extra layer of white stuff stuck to the top of your cake. Nut flours, or even granulated sugar however, I’ve found to be helpful in preventing sticking.
  4. Release warm. This actually goes against what I used to do, but releasing the cake when it’s warm can aid in an easy release. As the cake sits, the oils around the pan solidify and hold the cake in there. While still warm (but after sitting and resting for 10-15 minutes), invert the bundt cake onto a plate, let it sit for another 10 minutes, then give it a gentle shake and it should slip right out.

Nutrition

Calories: 624kcal | Carbohydrates: 90g | Protein: 6g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 483mg | Potassium: 150mg | Fiber: 3g | Sugar: 62g | Vitamin A: 511IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg

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