Best Fresh Apple Bundt Cake

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Photography Credit: Elise Bauer

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

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  • 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.

Ingredients

Cake:

  • 1 1/2 cups vegetable 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 Make the cake batter: 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: Bake at 350°F 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 Cool and remove from pan: 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 Glaze the cake: 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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If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

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

Showing 4 of 38 Comments

  • Rennia Meek

    Waiting for it to bake right now! However, that being said, I too, am curious about a couple of things (wish I had read the comments first)…..batter was soooooo thick, burned up my blender! And the resoak the coconut? I did that, but drain off the water, or not (would have made a difference in how thick my batter was……You ALL are so brave to “tinker” with a recipe of the first go……..I am just hoping this is a good as MOST of you said because a lot of work from picked the apples off the tree and all the rest. Felt like I was using a lot of bowls? and now………we wait for the results!

  • Maggie Daly

    Hello Elise! Just had to write to say that this cake was absolutely wonderful, I didn’t have coconut but instead I substituted the oil with coconut oil which I had in my larder, it smelt wonderful while baking, rose perfectly and tasted moist and really flavoursome, I did the skewer test and it was still a bit gooey so I left it for a further 20 minutes keeping my eye on it all the time so it wouldn’t burn but I think it might have been the fact that my bundt tin is not so large but higher than the one in the photo, and I didn’t put glaze on because I like a “dry” cake with my tea :-) can I post a photo? Can’t seem to find an upload button from my iPhone but if I do I will, thank you for this recipe! I surprised my friend with it for her birthday! It was a hit :-) Maggie Daly – Kenmare, Ireland

  • Beth

    I made this today with a combination of apples and fuyu persimmons. I substitited 1 cup of white flour with wheat, 1 cup of sugar with maple syrup, and I added a couple handfuls of chia seeds. It’s one of the best fruit “breads” I’ve ever made. The fruit and coconut keep it so moist, and it has so much texture. Elise, your website has been my go to for probably over 10 years. Thank you for contributing such wonderful real food recipes to our family.

  • Prats

    One of the best apple cakes ever! Thanks for the recipe Elise.

  • Tiniezi

    Hi, great recipe there! One question, if I don’t have sweet butter, could I just use normal unsalted butter? Thanks

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