This Apple Bundt Cake is a super moist cake dotted with chunks of fresh apples and crunchy pecans and smothered in a homemade praline glaze. Make it all year round to enjoy the best of fall.
Whether it’s apple season or not, I’m making these apple desserts all year round: Easy Apple Crisp, Apple Fritter Cake, and Baked Maple Glazed Apple Crisp Doughnuts (Donuts)!
Table of Contents
- Why we love this Apple Cinnamon Bundt Cake:
- Apple Bundt Cake ingredients:
- How to make a moist Apple Bundt Cake:
- Important tips for making this recipe:
- Variations and Substitutions
- How to store Apple Bundt Cake
- Do I have to peel the apples?
- More apple dessert recipes you’ll love:
- Praline-Glazed Apple Bundt Cake Recipe
A classic bundt cake never goes out of style, and that’s why I’m obsessed with this Apple Bundt Cake recipe!
It’s made with sour cream, oil, and spices for a warm, moist cake with fresh apple chunks throughout.
This delicious Apple Bundt Cake is topped with a buttery brown sugar glaze and topped with chopped pecans for an indulgent finish.
Enjoy a warm slice with a hot cup of coffee for breakfast, a snack, or a cozy autumn treat!
Why we love this Apple Cinnamon Bundt Cake:
- Moist: The sour cream and oil create a very moist cake that melts in your mouth.
- Apple flavor: The fresh apples in this recipe give this cake a vibrant apple flavor that’s perfect for fall or any time of the year.
- One bowl: You can make the cake using only one bowl, so you can forget about doing a pile of dishes afterward!
Apple Bundt Cake ingredients:
- Canola oil: Keeps the cake moist and tender. You can substitute it with vegetable oil if needed!
- Sour cream or Greek yogurt: adds so much moisture to the cake!
- Eggs: Bind everything together and provide structure.
- Vanilla: Adds a depth of flavor.
- Brown sugar: Provides moisture and rich molasses flavor to the cake. It’s also used to make the glaze! Light or dark brown sugar will work.
- Leavening agents: Baking powder and baking soda help the cake to rise and keep it fluffy.
- Cinnamon: You can’t have an apple dessert without cinnamon! You can also add or swap with other fall spices like allspice, cloves, or nutmeg.
- All-purpose flour: Provides structure and the best crumb for a bundt cake.
- Apples: I used a combination of shredded and chopped apples to mix up the texture, but you can cut them up however you like! I prefer tart apples like Granny Smith apples for this recipe, but you can swap with Honeycrisp or McIntosh.
- Chopped toasted pecans: For crunch and nutty flavor. If you’re not a fan of pecans, swap them out for walnuts or omit.
- Glaze: You’ll need light cream or whole milk, butter, brown sugar, and powdered sugar to make the glaze. Keep in mind that the higher the fat content in the milk, the creamier and richer the glaze will be!
How to make a moist Apple Bundt Cake:
This Apple Bundt Cake is totally worth the effort! Don’t forget to check the recipe card for the full list of instructions.
- In a large bowl, whisk together oil, sour cream (or yogurt), eggs, and vanilla.
- Stir in brown sugar until smooth.
- Add baking powder, baking soda, salt, cinnamon, and flour to the wet mixture, whisking until just combined.
- Fold in chopped and shredded apples, then add pecans. The batter is supposed to be thick!
- Pour the batter into the prepared bundt pan and bake until a toothpick comes out clean.
- Let the cake cool in the pan for a bit, then transfer to a cooling rack to cool completely.
Important tips for making this recipe:
- Don’t overmix: Bundt cakes can go from moist to dense super quickly if you overmix the batter. The best way to prevent a dense cake is to stir in the flour mixture until just combined and no flour streaks remain. Then, gently fold in the pecans and apples. Anything past that can over-develop the gluten, leading to a tougher cake.
- Room temperature: When making a cake, room temperature ingredients are key! Use room temperature eggs and sour cream so everything blends super easily.
- Watch the glaze: Since we’re bringing brown sugar and milk to a boil, you want to make sure it doesn’t burn. Whisking constantly will help prevent the mixture from sticking to the bottom.
Variations and Substitutions
- Caramel sauce: If you don’t want to make the glaze, you can drizzle some store-bought or homemade caramel sauce on top for a different flavor!
- Cream cheese frosting: Another fun way to make this Apple Bundt Cake your own is to spread some cream cheese frosting on top to add a bit of tanginess.
How to store Apple Bundt Cake
To store this apple cake, keep it in an airtight container at room temperature for one day.
If you want it to last longer, refrigerate it for up to 1 week or store individual slices in the freezer for up to 3 months. Let the slices thaw in the fridge or on the counter before eating.
To reheat, just pop individual slices in the microwave for about 10-15 seconds!
Do I have to peel the apples?
I always like to peel my apples because they soften much more in the cake as it bakes.
However, you can absolutely leave the peels on if you prefer more texture. It’s up to you!
More apple dessert recipes you’ll love:
- Apple Crumble Pie — swap the top crust for a crisp crumble!
- Cinnamon Apple Bread — for breakfast or snacks.
- Cinnamon Apple Muffins Recipe — perfect for on the go!
- Apple Coffee Cake with Crumb Topping Recipe — bring this one to a potluck and watch it disappear.
Praline-Glazed Apple Bundt Cake
written by Ashley Fehr
Ingredients
- 1 cup canola oil
- 1 cup light sour cream or Greek yogurt
- 4 large eggs
- 3 teaspoons vanilla
- 2¼ cups lightly packed brown sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 3 cups all purpose flour
- 2 apples peeled and finely chopped
- 1 apple peeled and shredded
- 1½ cups chopped toasted pecans, divided
Glaze
- 1 cup brown sugar
- ⅔ cup light cream or whole milk
- 1 tablespoon butter
- 1½ cups powdered icing sugar
Instructions
- Preheat oven to 350 degrees F and grease a 10 cup bundt pan.
- In a large bowl, whisk together oil, sour cream, eggs and vanilla. Add brown sugar and whisk until smooth.
- Add baking powder, baking soda, salt, cinnamon and whisk until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
- Pour into greased bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Let cool in pan for 20 minutes before inverting onto a cooling rack to cool to room temperature.
Glaze:
- In a medium saucepan, combine brown sugar and milk. Bring to a boil over medium heat and cook for 3-4 minutes, whisking constantly.
- Remove from heat and stir in butter until melted. Stir in powdered sugar and whisk until smooth. Let cool 5-10 minutes to thicken slightly before pouring over cooled cake. Sprinkle with remaining ½ cup pecans.
Nutrition Information
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Courtney King says
I dont have a 10 inch bundt pan all i have is a 12 inch bundt pan will that work
Adrienne Alsbury says
I made this but substituted canned pumpkin for the oil and 2 of the 4 eggs. I had to bake it longer and tested with a knife. I thought it was cooked through but very wet/ moist inside. Can’t say it wasn’t baked enough. It baked 1 hour 15 minutes. I loved the glaze. I will try this again.
Just tried to make it a little less fat.
Thank you
The Recipe Rebel says
I’m thinking the changes definitely make this a very wet dough.
Angela says
I made this as a 9×13 pan cake instead. I adjusted the temperature to 325 degrees and baked it 40 minutes. It came out pretty tasty! This method didn’t leave it as spongy and fluffy as I would have liked, but it tasted great.
My only issue was with the glaze.. I did exactly as the directions state, but the milk immediately began to curdle. You can’t bring milk to a boil so quickly on the temperature as this will happen. I strained the curdles and used the brown sugar syrup to try it again on low heat but as the texture was changing I was afraid it would curdle again so I took it off. I added the sugar and butter but it just didn’t turn out well. It was a very syrupy, clear mixture and way too sweet. I would suggest adding some steps in your directions mentioning what we should expect when heating up the mixture.
Ashley Fehr says
Hi Angela! I’m so sorry to hear that happened! The method for the glaze is one I use in two other recipes — these Brown Sugar Pecan Cookies (https://www.thereciperebel.com/brown-sugar-pecan-cookies/) which are very popular and have gotten rave reviews, and also my Brown Sugar Pecan Blondies (https://www.thereciperebel.com/brown-sugar-pecan-blondies/), so I’ve tested the method quite a few times and others have done it with success. I usually bring to a boil over medium heat, so it does take a few minutes and I’ve never had any issues with curdling. I’m sorry it didn’t work out for you!
Charis says
What vairity apple ? Looks like Golden Delicous in the pix. Also, that does not look like a fine chop on the apple. Looks like 1/4 to 3/8 or even 1/2″ ” dice. I want to make a cake that look exactly like yours
Cyndi - My Kitchen Craze says
I love bundt cakes too but I always get nervous about them coming out of the pan perfectly. This one looks gorgeous! Love apples in cakes so I know I’d devour this in a heart beat!
Dorothy Dunton says
Hi Ashley! Years ago a friend gave me a recipe for a fresh apple bundt cake which is similar to this. I believe that’s why I have a bundt pan! I like the addition of sour cream and pecans and I will be trying it soon!
Ashley Fehr says
Thanks Dorothy! Let me know how you like it!
Sarah @Whole and Heavenly Oven says
This is seriously the most gorgeous bundt cake I’ve seen in a LONG time! I mean, can you even say STUNNING?? That praline glaze is totally calling out to me and I NEED this in my life!
Ashley Fehr says
Thanks Sarah! I think bundt cakes are so easy to make pretty, and I have no idea why I’ve never made one before!
Gayle @ Pumpkin 'N Spice says
Aren’t bundt cakes the best? I’ve made a few before and always wonder why I DON’T do it more often! This apple version looks so perfect for the season, especially with that glaze!
Ashley Fehr says
Right?! I am wondering that now too! I feel like there will definitely more now!