Best Fresh Apple Bundt 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!

Best Fresh Apple bundt cake
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....


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

Best Fresh Apple Bundt Cake

Prep Time 20 mins
Cook Time 60 mins
Total Time 80 mins
Servings 12 to 16 servings

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 sugar

  • 3 large eggs, slightly beaten

  • 3 cups white flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon vanilla

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 3 cups chopped, peeled apples (varieties that are good for baking, such as Granny Smith, Gravenstein, Fuji)

  • 1 cup sweetened shredded coconut

  • 1 cup chopped nuts, walnuts or pecans


  • 4 tablespoons 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.

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

Nutrition Facts (per serving)
533 Calories
31g Fat
61g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 533
% Daily Value*
Total Fat 31g 40%
Saturated Fat 6g 28%
Cholesterol 43mg 14%
Sodium 307mg 13%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 8%
Total Sugars 40g
Protein 5g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 2mg 9%
Potassium 136mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.