Moist Apple Bundt Cake Recipe
This moist apple Bundt cake is loaded with apple flavor.
This moist apple Bundt cake is a reliable crowd-pleaser. It’s packed with diced apples, lightly spiced with cinnamon, and enriched with applesauce and oil for a tender crumb that stays soft for days. The flavor is classic and comforting, but the texture is what really sets it apart—dense enough to slice cleanly, yet never heavy or dry.
Because it’s baked in a Bundt pan, the cake has a special look without requiring frosting or elaborate decoration. A simple dusting of powdered sugar is all it needs, though it’s just as good served plain with coffee or dressed up with a caramel or vanilla glaze for holidays and gatherings. The apples soften into the batter as it bakes, adding pockets of moisture and subtle fruit sweetness throughout the cake.
This is a reliable, old-fashioned apple cake you’ll come back to year after year. It feeds a crowd, travels well, and improves with time, making it perfect for make-ahead baking, potlucks, and fall celebrations.
What You’ll Like About This Recipe
Exceptionally moist texture. A combination of oil and applesauce keeps this cake soft and tender long after it’s baked. Unlike butter-based cakes that can dry out, this one stays moist for several days.
Real apple flavor in every bite. Diced fresh apples are folded directly into the batter, so you get bursts of apple throughout the cake rather than just background flavor.
Simple but crowd-worthy. This is an unfussy cake that doesn’t need frosting or layers to impress. The Bundt shape gives it an elegant look with minimal effort.
Perfect for make-ahead baking. The flavor improves as it sits, making it ideal for baking a day in advance for gatherings, holidays, or weekend entertaining.
Versatile for serving. Serve it plain, dusted with powdered sugar, or finished with a glaze. It works equally well as a dessert or a sweet breakfast slice.
Ingredient Notes
- Apples – Use firm, flavorful apples that hold their shape, such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady. Dicing them evenly helps them distribute throughout the cake.
- Pecans – Add crunch and richness. Toasting them lightly before mixing enhances their flavor, but it’s optional.
- Granulated sugar – Sweetens the cake and also helps draw moisture from the apples, creating a juicy, flavorful crumb.
- Cinnamon – Provides warm spice that complements the apples without overpowering them.
- Eggs – Give structure and richness, helping the cake rise evenly.
- Neutral oil – Keeps the cake moist and tender. Oils like canola or safflower work well without adding flavor.
- Applesauce – Adds moisture and reinforces the apple flavor while keeping the cake soft.
- All-purpose flour – Provides structure while still allowing the cake to stay tender.
- Baking powder – Aluminum-free baking powder gives the cake lift without an aftertaste.
- Salt – Balances sweetness and enhances the overall flavor.
How to Make It
- Prepare the apples and toss them with the pecans, part of the sugar, and cinnamon so they’re evenly coated and flavorful.
- Prepare the Bundt pan thoroughly, making sure every curve and crevice is greased and floured to prevent sticking.
- Mix the eggs, oil, remaining sugar, applesauce, and vanilla until smooth and well blended.
- Combine the dry ingredients separately, then mix them into the wet ingredients just until incorporated.
- Fold the apple and pecan mixture into the batter, distributing it evenly.
- Spoon the batter into the prepared pan and smooth the top.
- Bake until the cake is fully set and a tester comes out with just a few moist crumbs.
- Let the cake cool briefly in the pan before turning it out to cool completely.
Pro Tips
- Dice the apples evenly so they cook at the same rate and don’t sink to the bottom of the cake.
- Use a baking spray with flour or grease and flour the pan carefully to ensure a clean release.
- Avoid overmixing once the flour is added, which can make the cake dense.
- Let the cake cool slightly before unmolding so it holds its shape but doesn’t stick.
Recipe Variations
- Walnut apple Bundt cake. Swap pecans for walnuts for a slightly more robust, earthy flavor.
- Spiced apple cake. Add nutmeg, allspice, or cloves for deeper autumn spice notes.
- Glazed apple Bundt cake. Finish with a simple powdered sugar glaze or a cream cheese glaze for extra sweetness.
- Nut-free version. Omit the nuts entirely for a softer, more uniform crumb.
- Apple-raisin cake. Add a handful of raisins or dried cranberries for extra texture and sweetness.
Serving Suggestions
- Serve slices with coffee or tea for an easy dessert or brunch option.
- Add a dusting of powdered sugar just before serving for a simple finish.
- Pair with vanilla ice cream or lightly sweetened whipped cream for dessert.
- Choose to toast leftover slices lightly and serve with butter for a breakfast treat.
How to Store
Refrigerate. Store the cake tightly wrapped or in an airtight container for up to 5 days. Let slices come to room temperature before serving for best texture.
Freeze. Wrap the whole cake or individual slices tightly in plastic wrap and place in a freezer container or storage bag. Label and freeze for up to 3 months. Thaw overnight at room temperature.
Refresh. If desired, warm slices briefly in the microwave to bring back that just-baked softness.
Frequently Asked Questions
Moist Apple Bundt Cake Recipe
Ingredients
- 3 large apples, about 1 pound, peeled, diced
- 1 cup chopped pecans
- 2 3/4 cups granulated sugar, divided use
- 2 teaspoons ground cinnamon
- 4 large eggs
- 2/3 cup vegetable oil, canola oil, safflower, or another neutral oil
- 1 cup applesauce
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour, 13 1/2 ounces
- 3 1/2 teaspoons baking powder, aluminum-free
- 1/2 teaspoon salt
Instructions
- Peel the apples, core them, and cut them into 1/4-inch dice. Put the diced apples in a bowl with the pecans, 1/2 cup of sugar, and the cinnamon. Toss to blend and set aside.
- Preheat the oven to 350 F.
- Grease and flour a 12-cup Bundt cake pan. Make sure you get all the nooks and crannies. Or use a tube cake pan.
- In a mixing bowl with an electric mixer on low speed, combine the eggs, oil, the remaining 2 1/4 cups of sugar, the applesauce, and vanilla. Increase the speed to medium and beat until well blended.
- In another bowl, combine the flour, baking powder, and salt; blend with a spoon or whisk.
- Add the dry ingredients to the wet mixture and beat on low speed until well blended.
- Fold in the diced apple and pecan mixture.
- Spoon the batter into the prepared cake pan and bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a wooden pick inserted into the center comes out with just a few crumbs clinging.
- Cool the cake in the pan on a rack for 15 minutes. Carefully invert onto the rack and cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
