There’s something magical about pulling a spiced apple Bundt cake out of the oven—the way the warm cinnamon and nutmeg scent fills the kitchen, promising cozy fall flavors in every bite. This cake has been my go-to for years, especially during family gatherings when my aunt used to sneak extra slices onto everyone’s plates “just to be sure it tasted right.”
The secret? Fresh diced apples that melt into the batter, creating the most tender crumb you’ll ever taste. It’s not overly sweet, letting the natural apple flavor shine through those warming spices. I’ve lost count of how many times I’ve made this for potlucks, only to have friends beg for the recipe before they’ve even finished their first slice.
Why You’ll Love This Spiced Apple Bundt Cake
Trust me, once you try this cake, it’ll become your fall baking staple. Here’s why everyone keeps coming back for seconds (and thirds):
- Irresistibly moist texture – The combo of sour cream and juicy apples keeps every slice tender for days. No dry crumbs here!
- Easy as pie (but simpler) – One bowl, no fancy techniques, and you probably have all the spices in your pantry already.
- Warm spices that hug your tastebuds – Cinnamon and nutmeg dance with sweet apples in every bite. It’s like wearing your favorite sweater in cake form.
- Always a crowd-pleaser – Whether it’s book club or Thanksgiving dessert, this cake disappears fast. My neighbor once hid the last slice in her purse—true story.
Oh, and that glorious Bundt shape? No frosting required—just a dusting of powdered sugar, and it looks like it came from a bakery. But we’ll keep our little secret about how simple it really is.
Ingredients for Spiced Apple Bundt Cake
This cake gets its magic from simple ingredients you likely already have. Here’s everything you’ll need, measured exactly how Grandma taught me (no eyeballing!):
- Dry Ingredients:
- 2 cups all-purpose flour (spooned and leveled, not packed!)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon (the good stuff – none of that stale powder!)
- ½ teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
- ¼ teaspoon ground cloves (just enough to whisper “hello” in every bite)
- ½ teaspoon salt (balances all that sweetness perfectly)
- Wet Ingredients:
- ½ cup unsalted butter, softened (leave it out for 30 minutes – no cheating with the microwave!)
- 1 cup granulated sugar
- 2 large eggs (room temperature – cold eggs make the batter cranky)
- 1 teaspoon vanilla extract (real stuff only, please)
- ½ cup sour cream (full-fat for the win!)
- The Star:
- 2 cups peeled and diced apples (about 2 medium – see below for my favorite varieties)
Ingredient Notes & Substitutions
After making this cake dozens of times, here’s what I’ve learned about getting the ingredients just right:
Apples: You want firm, tart apples that hold their shape. My go-tos are Granny Smith (for that perfect tang) or Honeycrisp (if you prefer sweeter). Whatever you do, don’t use mushy apples – they’ll disappear into the batter!
Sour Cream: In a pinch, Greek yogurt works too, but the cake won’t be quite as rich. If you must substitute, use full-fat yogurt and add an extra tablespoon of butter to compensate.
Spice Lovers: Want more warmth? Add an extra ¼ teaspoon of cinnamon or a pinch of cardamom. My cousin swears by adding a tablespoon of bourbon to the batter – not traditional, but delicious!
Flour Warning: That “spoon and level” instruction isn’t just for show. Packing flour into your measuring cup leads to dry cake – and we can’t have that! When in doubt, err on the side of less flour.
How to Make Spiced Apple Bundt Cake
Alright, let’s get baking! This cake comes together beautifully if you follow these steps exactly how I do them – my grandma would smack my wrist if I told you otherwise.
- Prep like a pro: Preheat your oven to 350°F (175°C) – no shortcuts here! While it heats, grab your prettiest Bundt pan and grease every nook and cranny with butter or baking spray. Seriously, get into all those swirls – nothing’s sadder than half your cake sticking to the pan.
- Whisk the dry stuff: In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Don’t just dump them in – actually whisk for about 30 seconds to wake up those spices and ensure everything’s evenly distributed.
- Creaming magic: In a large bowl, beat the softened butter and sugar together until it’s light and fluffy – about 3 minutes with a hand mixer. This step builds the cake’s structure, so don’t rush it! It should look pale yellow and almost like whipped cream when it’s ready.
- Eggcellent additions: Add eggs one at a time, beating well after each (about 30 seconds per egg). Scrape down the bowl sides with a spatula – rogue butter pockets ruin cakes! Mix in the vanilla until just combined.
- Sour cream swirl: Beat in the sour cream until smooth. The batter might look a little curdled here – totally normal! Those sour cream lumps will disappear when you add the dry ingredients.
- Alternate method: Add about a third of your dry ingredients to the wet, mixing on low until barely combined. Repeat with half the remaining flour, then the rest. Stop mixing the moment you stop seeing flour streaks – overmixing makes tunnels in your cake!
- Apple finale: Gently fold in your diced apples with a spatula – I do about 15 folds max. Pour that gorgeous batter into your prepared pan, smoothing the top lightly.
- Bake to perfection: Slide it into the center of your preheated oven for 45-50 minutes. At 45 minutes, do the toothpick test – it should come out with moist crumbs, not wet batter. The top will be golden brown and your kitchen will smell like autumn heaven.
- Cooling patience: Let the cake cool in the pan on a wire rack for exactly 10 minutes – set a timer! Then invert it onto the rack and resist cutting for at least 30 minutes more. I know it’s hard, but slicing warm Bundt cakes is how disasters happen.
Tips for Perfect Spiced Apple Bundt Cake
After years of trial and error (and a few cake-flop tears), here are my golden rules:
- Grease like your cake depends on it (because it does): Use butter or baking spray AND dust lightly with flour in all those Bundt crevices. My trick? Use a pastry brush to get butter into every groove.
- Stop mixing before you think you should: The second you stop seeing flour streaks in the batter, put the mixer down. Overmixed batter leads to dense, tough cake – and we’re going for cloud-like texture here.
- The toothpick lies sometimes: If your toothpick comes out clean but the cake still jiggles, it’s not done. Conversely, if crumbs cling but it springs back when lightly pressed, it’s perfect. Trust your instincts!
- Cooling is non-negotiable: That 10-minute in-pan rest lets the cake set so it won’t crumble when inverted. The full cooling prevents gummy texture – slice into a warm Bundt cake at your own risk!
Follow these steps, and you’ll have a spiced apple Bundt cake that looks straight from a bakery window – but tastes infinitely better because it’s made with love (and lots of butter).
Serving & Storing Spiced Apple Bundt Cake
The best part? This cake somehow tastes even better the next day – if you can wait that long! Here’s how I love to serve and keep it fresh:
Presentation Perfection: That beautiful Bundt shape deserves to shine. I dust mine with a snowy blanket of powdered sugar right before serving – just tap it through a fine mesh sieve for even coverage. For special occasions, I’ll drizzle warm caramel sauce in zigzags over the top. The way it pools in those elegant ridges? Pure bakery-worthy magic.
Serving Suggestions: A scoop of vanilla bean ice cream melting over a warm slice is heavenly. My husband swears by a dollop of whipped cream with a sprinkle of cinnamon. For breakfast (don’t judge), I toast slices lightly and spread them with salted butter – the ultimate fall indulgence.
Storing Smarts: Let the cake cool completely before storing – any warmth creates condensation that makes it soggy. I wrap mine tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. The sour cream keeps it amazingly moist!
Freezing Tips: This cake freezes like a dream! Wrap individual slices or the whole cake (once fully cooled) in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 2 hours. Pro tip: Freeze slices in separate bags for emergency dessert cravings – 30 seconds in the microwave brings them back to life!
Spiced Apple Bundt Cake Variations
While I adore the classic version, sometimes I like to play around with this recipe – especially when apples are overflowing at the farmers’ market or I’m feeling extra adventurous. Here are my favorite twists that still keep that cozy spiced flavor we all love:
Nutty Crunch: Fold in ¾ cup chopped walnuts or pecans with the apples. The toasty nuts add wonderful texture against the tender crumb. My dad insists this is the only way to make it – he says the nuts “give the cake something to think about.” Just be sure to toast them first for maximum flavor!
Pear Perfection: Swap apples for ripe but firm pears (Bosc or Anjou work best). The flavor becomes more delicate and floral – perfect for fancy dinner parties. Reduce the cinnamon slightly and add a pinch of cardamom to complement the pears beautifully.
Maple Magic: Replace half the sugar with pure maple syrup (the real stuff!) and drizzle the cooled cake with a simple maple glaze. Just whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk until smooth. It’s like autumn in Vermont, but without the leaf-peeping tourists.
The beauty of this cake is how adaptable it is – as long as you keep that perfect balance of spices and moisture, you really can’t go wrong. Last Thanksgiving I even threw in a handful of dried cranberries with the apples for festive red speckles throughout. Whatever variation you try, just promise me one thing: save a slice for yourself before the vultures (aka your family) descend!
Spiced Apple Bundt Cake FAQ
Over the years, I’ve gotten the same great questions about this cake from friends and readers. Here are the answers I always give – straight from my messy recipe notebook with all the butter stains!
- Can I use oil instead of butter? You can, but the texture won’t be as rich. If you must substitute, use ⅓ cup vegetable oil and expect a slightly denser crumb. (But really, butter is worth it!)
- How do I prevent sticking? Grease every inch of that Bundt pan! I use melted butter brushed into all the grooves, then dust lightly with flour. Let the cake cool just 10 minutes before inverting – any longer and it sticks.
- What are the best apples to use? Firm, tart apples like Granny Smith hold up best. Honeycrisp works too if you prefer sweeter. Avoid mushy varieties – they’ll disappear into the batter!
- Can I make this in a regular cake pan? Absolutely! A 9×13-inch pan works great – just reduce baking time to 35-40 minutes. The slices won’t be as pretty, but they’ll taste just as delicious.
- Why did my cake sink in the middle? Usually means it needed 5 more minutes in the oven or your baking powder was old. Test doneness by pressing lightly – it should spring back when ready.
Still have questions? Slide into my DMs with cake emergencies anytime – I’ve made every mistake so you don’t have to!
Nutritional Information
Now, I’m no nutritionist, but I know we all like to have a general idea of what we’re eating – especially when we’re going back for that second slice (no judgment here!). Keep in mind these numbers can vary depending on your exact ingredients and how thick you slice it.
A typical serving (about 1/10th of this glorious cake) comes out to roughly:
- 280 calories – totally worth every one
- 40g carbohydrates – from all that apple goodness
- 12g fat – thank you, butter and sour cream!
- 4g protein – let’s just call this breakfast, shall we?
- 2g fiber – apples count as fruit, right?
Remember, these are estimates – your cake might be slightly different based on apple sweetness, exact measurements, or whether you add nuts. But let’s be honest – when a cake smells this good coming out of the oven, does anyone really do the math? I prefer to call it “seasonal happiness in slice form.”
Nothing makes me happier than seeing your versions of this spiced apple Bundt cake come to life! Did you add walnuts like my dad? Try the maple glaze? Maybe you snapped a pic of that perfect powdered sugar dusting? I want to see it all – the beautiful bakes and the messy kitchen fails (we’ve all been there!).
Drop a comment below to tell me how it turned out or what tweaks you made – your ideas might inspire my next batch! Better yet, tag me on Instagram @[YourHandle] with #MySpicedAppleBundt so I can cheer you on. There’s nothing like that proud moment when your cake comes out of the pan in one glorious piece – I’d love to celebrate that victory with you!
Have a question I didn’t cover? Need emergency baking advice at midnight when your cake is in the oven? Message me anytime – I’m basically on-call for cake crises. Now get baking, and don’t forget to save me a slice!
35-Minute Spiced Apple Bundt Cake Recipe – Moist & Heavenly
A moist and flavorful spiced apple bundt cake perfect for fall gatherings or cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced apples
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix in sour cream. Gradually add dry ingredients until just combined.
- Fold in diced apples. Pour batter into the prepared pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use firm apples like Granny Smith or Honeycrisp.
- Dust with powdered sugar before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
