Spiced Apple Bundt Cake

Spiced Apple Cake is a warm and comforting dessert that captures the essence of autumn in every bite. Made with fresh, tender apples and a blend of aromatic spices like cinnamon, nutmeg, and cloves, this cake is as fragrant as it is flavorful. The moist, buttery crumb pairs perfectly with the natural sweetness of the apples, while optional add-ins like chopped nuts or raisins add texture and depth. A drizzle of caramel sauce or a dollop of whipped cream takes this cake to the next level, making it an ideal treat for cozy gatherings or holiday celebrations.

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

For the Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Set aside

2. In the bowl of a stand mixer, cream together softened butter and sugar on medium speed until light and fluffy, about 5-7 minutes.

3. Add eggs 1 at a time at medium-low speed, thoroughly combining between each addition.

4. Add cinnamon, nutmeg, clove, ginger, vanilla, and salt and mix on low speed to combine.

5. Add baking soda and 1 cup of flour. Mix on low until just combined.

6. With the mixer still on low, add half of the buttermilk.

7. Add the next cup of flour, followed by the rest of the buttermilk.

8. Add the final cup of flour, and partway through mixing, add the apples.

9. Mix until everything is just combined.

10. Spoon batter into bundt pan and spread to even it out.

11. Bake in the preheated oven until the cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.

For the icing (optional)

1. Add powdered sugar and ½ tsp of cinnamon to a bowl. Stir in milk until a thick pancake batter consistency is achieved.

2. Pour or drizzle over the cake.


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