Spiced Apple Bundt Cake
Your cozy, cinnamon-kissed hug of a cake—baked in a Bundt, bursting with fresh apple chunks and fall spice.
This is the kind of cake you make when you want the house to smell like warmth, comfort, and nostalgia. Inspired by spiced apple cider and autumn strolls, this Bundt cake delivers moist, buttery goodness in every slice. No layers, no fuss—just honest ingredients, easy mixing, and a perfectly golden bake.
Whether you serve it plain, drizzle it with cinnamon glaze, or top it with a scoop of vanilla ice cream, this cake is guaranteed to bring cozy vibes to any table.
“It smells like fall and tastes like grandma’s kitchen.”
Why You’ll Love It
Moist & Tender – Buttermilk and real apples make every bite soft and flavorful.
Big Apple Energy – Chunks of tart-sweet apples tucked into a warmly spiced batter.
Foolproof Bake – No fancy steps—just mix, pour, and bake.
Perfect for Sharing – Feeds a crowd, travels well, and tastes even better the next day.
Ingredients & Substitutions
| Ingredient | Why It Matters | Notes / Swaps |
|---|---|---|
| All-Purpose Flour | The cake’s structure and base | Spoon and level—don’t pack it in |
| Unsalted Butter | Adds rich flavor and a tender crumb | Oil works, but butter gives more flavor |
| Granulated Sugar | Sweetens and softens the texture | Swap in brown sugar for extra caramel depth |
| Eggs | Help bind the batter and add moisture | No recommended substitutions |
| Buttermilk | Adds tang and keeps it moist | Use milk + lemon juice or plain yogurt instead |
| Apples | Bring juiciness and real apple flavor | Granny Smith or Honeycrisp work best |
| Apple Pie Spice | Brings that signature warm spice blend | Use cinnamon, nutmeg, and clove if needed |
| Vanilla Extract | Enhances aroma and balances flavors | Almond extract works in small amounts |
| Baking Soda | Leavens and lightens the cake | A must-have—don’t skip it |
| Salt | Boosts all the flavors | Just a pinch, but don’t leave it out |
The Beauty of a Bundt
Bundt cakes aren’t just pretty—they’re practical. The pan shape gives you more crispy edges and makes slicing easy. Plus, it looks impressive with almost no effort.
Want to dress it up? A quick cinnamon glaze gives it bakery-level charm in under 2 minutes.
Optional Add-Ins
Want more texture or variety? Try folding in:
- ½ cup chopped toasted walnuts
- ½ cup golden raisins
- A sprinkle of turbinado sugar on top for crunch
Frequently Asked Questions (FAQ)
What apples work best?
Granny Smith for tartness, Honeycrisp for sweetness—or a mix of both!
Can I make this ahead?
Yes! It’s even better the next day after the flavors settle. Store tightly wrapped at room temp or in the fridge.
How do I keep the glaze from melting off?
Let the cake cool completely before glazing, or it’ll slide right off.
Is this freezer-friendly?
Absolutely. Wrap slices in plastic and freeze for up to 2 months. Thaw at room temp or warm slightly in the microwave.
Spiced Apple Bundt Cake
Prep Time: 15 minutes
Cook Time: 1hour
Total Time: 1 hour 15 minutes
Servings: 12 slices, 1 10-inch Bundt cake
Equipment
Mixing Bowls
Stand Mixer or Hand Mixer
Bundt Pan
Silicone Spatula
Measuring Cups and Spoons
Ingredients
3 cups (360g) All-Purpose Flour
1 ½ (7g) teaspoons Baking Soda
½ teaspoon (3g) Salt
1 cup (230g) Unsalted Butter
2 cups (400g) Granulated Sugar
3 Eggs
1 tablespoon (15g) Apple Pie Spice
1 ½ teaspoons Vanilla Extract
1 cup (230g) Buttermilk
2 Granny Smith Apples, peeled, cored and chopped
½ cup (65g) Powder Sugar
½ teaspoon (3g) Cinnamon
2 tablespoons Heavy Cream or Whole Milk
Directions
Step 1: Prepare the Bundt Pan
- – Preheat your oven to 350°F (175°C).
- – Grease and flour a 10-inch Bundt pan or use non-stick spray to ensure easy release after baking.
Step 2: Mix the Dry Ingredients
- – In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and apple pie spice. Set aside.
Step 3: Cream Butter and Sugar
- – In a large mixing bowl, use a stand mixer or hand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.
Step 4: Add the Eggs and Vanilla
- – Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- – Stir in the vanilla extract.
Step 5: Add Dry Ingredients and Buttermilk
- – Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Step 6: Add the Chopped Apples
- – Gently fold in the chopped Granny Smith apples using a silicone spatula until evenly distributed throughout the batter.
Step 7: Bake the Cake
- – Pour the batter into the prepared Bundt pan, spreading it evenly.
- – Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Step 8: Cool the Cake
- – Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Optional
Step 9: Make and Drizzle the Glaze
- – In a small mixing bowl, whisk together the powdered sugar, cinnamon, and heavy cream (or whole milk) until smooth and well combined.
- – Once the cake has cooled, drizzle the glaze evenly over the top of the Bundt cake.
Step 10: Serve
Slice and enjoy the sweet, spiced apple flavor of the cake!
Simple Baker’s Tips
- Use firm apples: They hold their shape and won’t turn mushy.
- Don’t overmix: Overworking the batter = dense cake.
- Cool before glazing: Warm cake = runaway glaze.
- Make it festive: Add chopped nuts or a dusting of powdered sugar on top.
Final Thoughts from My Kitchen to Yours 💛
This cake is pure comfort, plain and simple. It’s the one you bake for neighbors, holiday potlucks, or just because it’s a crisp day and you’ve got apples on the counter. Every time I make this, I’m reminded that baking doesn’t need to be complicated to be memorable.
So go ahead—turn on the oven, pour yourself a mug of something warm, and let the scent of spiced apples fill your kitchen. You’ve got fall in the bag.
