Best Fresh Apple Bundt Cake

Favorite FallBakingAppleBundt Cake

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

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

  • 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.



  • 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


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


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 45 Comments / Reviews

  • Miguel

    Followed the recipe to the letter and the results were amazing. Great cake to share with friends and some coffee / tea / wine . I had to leave it in the oven around 15 more minutes but that may be because every oven is different. Next time I will try adding some bourbon or brandy to the mix and/or to the glaze. I wonder these flavors match. Thanks Elise, again.


  • KappyCT

    Made it exactly as is (except left out the nuts due to my children’s insistence) and it is wonderful. The first time I made it we had hockey coaches from all over the world visiting (Germany, Czech Republic, Norway and Serbia) and they devoured the entire cake in minutes claiming it to be the best cake they’d ever had. I’ve made it twice since (still, no nuts) and it is delicious. No need to tinker with this recipe unless you have to–it’s perfect.

  • Allegra

    I’ve made this cake many times over the past 5 years, including as my son’s 2nd birthday cake and for baby showers. It is delicious every time! I use 1.5 cups sugar, 4 cups apples and much less glaze. It is always a hit with friends. All your recipes have been great. Thanks!


  • 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

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