Moist Apple Bundt Cake with Cinnamon Glaze

This Apple Bundt Cake is an ideal, fuss-free dessert. It’s filled with tender apple pieces, chopped walnuts, warm cinnamon and a touch of nutmeg, and uses applesauce and oil to keep the cake moist. For a decadent finish, pour the brown sugar glaze over the cake while it’s still warm.

Recipe Overview

This apple bundt cake works beautifully with Granny Smith apples, but you can also use McIntosh, Jonagold, Honeycrisp, or Pink Lady. The chopped walnuts add crunch, though they’re optional if you prefer.

Applesauce is a key ingredient here: together with the oil it ensures a moist, tender crumb. Ground cinnamon and nutmeg provide the cozy fall flavors that pair perfectly with the apples.

The brown sugar glaze is quick to make and adds a rich, buttery sweetness when poured over the warm cake. You can skip it if you like, but it really elevates the dessert.

How to Make

Below is a concise overview of the process. Refer to the recipe card for full details and ingredient amounts.

1. Whisk the dry ingredients. Combine all-purpose flour, baking soda, ground cinnamon, salt and ground nutmeg in a bowl.

2. Prepare the apples. Peel and dice the apples, then toss them with the dry mixture so they get a light coating—this helps prevent them from sinking. Add the chopped walnuts now as well.

3. Mix the wet ingredients. In a separate bowl, whisk together granulated sugar, vegetable oil, vanilla extract, applesauce and eggs until well combined.

4. Combine and bake. Fold the dry mixture into the wet ingredients until just combined. Spoon the batter into a well-greased 10-cup bundt pan, filling it about 7–8 cups to allow room for rising. Bake at 325ºF for 55–70 minutes, until golden and a tester comes out clean. My cake took about 60 minutes.

5. Cool and glaze. Let the cake cool in the pan on a wire rack for about 10 minutes. Gently run a small knife around the edges to loosen, then invert onto the rack. You can drizzle the brown sugar glaze over the cake while it’s warm or wait until it’s cooled completely.

Helpful Tips for Baking the Best Bundt Cake!

Baking and releasing a bundt cake cleanly takes a little care. These tips will help you get a smooth result:

• Right-size pan: Confirm you have a 10-cup bundt pan. If unsure, fill it with water one cup at a time to measure capacity. For this recipe, fill the pan only about 7–8 cups with batter.
• Grease well: Use a flour-based baking spray or grease and flour the pan thoroughly, including the center tube. This prevents sticking and helps the cake release cleanly.
• Check doneness: Use a toothpick or cake tester in a few spots; it should come out clean or with dry crumbs. The cake should be golden brown.
• Cool properly: Let the cake sit about 10 minutes before inverting. Too soon and it may break; too long and it may stick.
• Loosen gently: If needed, run a small butter or table knife gently around the edges to help release the cake.

Properly Greasing a Bundt Cake Pan

Flour-based spray: A flour-based baking spray works well for bundt pans because it coats the pan evenly and helps the cake release.

Grease and flour: Alternatively, use softened butter or shortening applied with a pastry brush or paper towel, then dust generously with all-purpose flour. Don’t forget to coat the center tube.