Moist Fresh Apple Bundt Cake

This apple bundt cake is the perfect fall treat. Cinnamon sugar apple slices are layered between a dense and moist butter cake. Made with fresh apples and simple ingredients like all-purpose flour, milk, butter eggs, and more, it comes together easily. I like to top it with powdered sugar!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 2

Servings servings

Calories 400kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

Cinnamon Sugar Mixture

¾ cup granulated sugar
2 tsp cinnamon

Cake

4 cups all-purpose flour spooned and leveled
2 cups granulated sugar
4 tsp baking powder
1 tsp salt
1 cup whole milk at room temperature
1 cup unsalted butter melted and cooled slightly
4 large eggs at room temperature
1 tbsp vanilla extract
4-5 apples peeled & thinly sliced
powdered sugar for dusting

US Customary - Metric

Instructions

Preheat to 350° F. Grease and flour a 12-cup bundt pan. Set aside.
Mix together the granulated sugar & cinnamon. Set aside.
¾ cup granulated sugar, 2 tsp cinnamon
In a large bowl, whisk flour, sugar, baking powder, salt.
4 cups all-purpose flour, 2 cups granulated sugar, 4 tsp baking powder, 1 tsp salt
Make a well in the dry ingredients and pour in the milk, butter, eggs, and vanilla. Beat well until fully mixed.
1 cup whole milk, 1 cup unsalted butter, 4 large eggs, 1 tbsp vanilla extract
Layer the bottom of the bundt pan with a layer batter, about 1½ cups of batter. Then add a layer of sliced apples. Sprinkle some cinnamon sugar mixture over top the apples. Repeat 2 more times, and then end with another layer of batter on top. You should have 4 layers of batter, and 3 layers of apples.
4-5 apples
Bake for about 1 hour and 30 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow it to cool in the pan for 10 minutes. Run a knife carefully around the edges, and invert onto a wire cooling rack to cool completely. Dust with powdered sugar or glaze & serve.
powdered sugar

Notes

I used this brown butter glaze to top my cake, you could also dust it with powdered sugar.
Store the cake in an airtight container for 3-4 days. You can freeze slices of the cake for up to 3 months in a freezer-safe container. Just let the cake defrost overnight in the fridge before serving.

Nutrition