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 apple 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.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

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

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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.

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.

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

70 Comments / Reviews

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Did you make it? Rate it!

  1. maxine

    Hi If I make muffins out of this what temp do I cook them at and how long6?

    Show Replies (1)
  2. Mary

    It was great! I had to freeze part of it so I wouldn’t eat it all myself!

    xxxxxyyyyy

  3. Bonnie

    Simple ingredients and easy prep make for a quick Summer dessert. This came out perfect. I might cut back on the almond extract next time, but that’s a small point. This recipe is worth trying.

  4. Gary Johnson

    Loved it! Took it to a veteran’s food hand out, everybody raved about it.

    xxxxxyyyyy

  5. Tara Duffy-Longmore

    There are so many flavors going on, easy to make and Soo delicious, thanks!!

    xxxxxyyyyy

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