Best Fresh Apple Bundt Cake

Favorite FallBakingAppleBundt Cake

Spicy apple bundt cake made with chopped fresh apples, grated coconut, and walnuts or pecans, topped with a sugar glaze. This apple cake is delicious!

Photography Credit: Elise Bauer

Fresh Apple 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 fresh apple cake is one of my favorites.

You simply cannot go wrong with this fresh apple bundt cake! It uses three whole cups of chopped, peeled apples. We like to use a variety of apples for baking—Granny Smith, Gravenstein, Fuji, Jonagold. That way you get more complex flavors from the various apples in the cake.

Apple Bundt Cake Secret Ingredient

The secret ingredient for this cake, that you wouldn’t expect to find in an apple cake, is … wait for it….

…coconut!

We add a cup of sweetened, shredded coconut to the apple cake batter, which not only makes this apple bundt cake more moist, it adds wonderful texture as well.

More delicious apple cakes

Updated August 21, 2018 : Introduction and method instructions updated

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

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

58 Comments / Reviews

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Did you make it? Rate it!

  1. Becki Avaritt

    Made this and it was amazing! I had some left over apples that I had chopped into small chunks and had boiled til slightly tender. I drained them and then added less than 1/2 cup to my mixture. It was so moist. I made the glaze then added Ghirardelli Premium Caramel Sauce to it and it was a big hit. People kept asking for more of the glaze mixture. Thank you for the great recipe! Definitely a keeper!

    xxxxxyyyyy

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  2. Mo

    Oh my this was delicious! I wanted to add cinnamon
    and rum, sent hubby to the store and he came back with a bottle of rum and cinnamon whiskey. He said he couldn’t find cinnamon rum. Oh well, personal use haha. Soaked the apples in the cinnamon whiskey, added same to the topping and score! Now I want to make some in loaf pans for gifts! Thank you for a keeper recipe!

    xxxxxyyyyy

  3. Nancy

    Quick question: what size pieces should we aim for when chopping the apples? Thanks!

    Show Replies (1)
  4. Peggy appleman

    Very good recipe!!! I would use a bit less sugar next time, and I left out nuts and coconut, but all in all excellent! Will make again! Thanks!

    xxxxxyyyyy

  5. [email protected]

    I’ve made this cake several times and it’s always a big hit. I would like to bake it in 2 loaf pans. Any advice for adjusting cooking time?

    xxxxxyyyyy

    Show Replies (1)
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