Best Fresh Apple Bundt Cake

When it’s apple season here in Northern California, we are picking and processing daily from our trees (3 trees, 15 varieties). Of the many apple recipes we have on the site, this is one of my favorites. You simply cannot go wrong with this fresh apple bundt cake. The ingredients of coconut and the apples ensure that the cake will be moist and flavorful.

Best Fresh Apple Bundt Cake Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Yield: Serves 12

You can also make muffins with this recipe. Standard muffin tins, 24 muffins, 25 minutes bake time.

Yum

Ingredients

Cake:

  • 1 1/2 cups vegetable oil (we use grapeseed oil)
  • 2 cups of sugar
  • 3 eggs, slightly beaten
  • 3 cups of white flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups chopped, peeled apples (varieties that are good for baking - i.e. Granny Smith, Gravenstein, Fuji)
  • 1 cup of coconut (the sweetened fresh grated, not the dried. If you use dried, soak first in water.)
  • 1 cup of chopped nuts - walnuts or pecans

Glaze:

  • 1/2 stick sweet butter
  • 1 cup brown sugar
  • 3 tablespoons milk

Method

1 Preheat oven to 350° F.

2 Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.

3 Bake in a greased and floured bundt cake pan about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.

4 When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even.

5 Blend glaze ingredients and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.

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Many thanks to my dear friend Marjorie for passing along this wonderful cake recipe from Mrs. Paxton of Lexington, Virginia.

Showing 4 of 34 Comments

  • Lisa

    Do you think the cake can be made without the coconut? If not, is there something that could be substituted? I would love to try this cake recipe, but my kids would not go for the coconut.

    Hi Lisa, you can make the cake without coconut, but I do advise using the coconut. You can’t really make out the taste, and it’s important for the texture of the cake. ~Elise

  • S

    Elise,
    This cake was Wonderful. I made it this morning and my family could not leave it alone. I had to take a few slice to the neighbors. Thank you for this great recipe!
    S

  • Lisa

    Hi Elise,
    I tried it without the coconut, and it turned out perfect (well as good as can be without the coconut). Kind of puts you in the mood for autumn. Recommend with a cup of coffee and a few good friends.

  • FRED RICH

    I have made this cake using about 3 times the cinammon and it is good. I love the taste of apples and walnuts together, coupled with spice.

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