Fresh Apple Bundt Cake

This fresh apple Bundt cake is everything you want in a cozy dessert: moist, tender, and packed with bites of cinnamon-kissed apple. A simple batter gets layered with sugared apples, so every slice has little pockets of fruit. The walnuts add a gentle crunch that balances the softness of the cake. It smells amazing while it bakes and looks beautiful straight out of the pan, especially with a dusting of powdered sugar. Serve it for fall gatherings, holiday desserts, or just a special weekend treat with coffee or tea.

Ingredients

• 2 cups apples, peeled, cored, and diced
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 cups white sugar
• 1 cup vegetable oil
• ¼ cup orange juice
• 2 ½ teaspoons vanilla extract
• 4 eggs
• 1 cup chopped walnuts
• ¼ cup confectioners’ sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan.
2. In a medium bowl, combine the diced apples, 1 tablespoon white sugar, and 1 teaspoon cinnamon; stir and set aside.
3. In another bowl, sift together the flour, baking powder, and salt; set aside.
4. In a large mixing bowl, combine 2 cups white sugar, vegetable oil, orange juice, vanilla extract, and eggs. Beat on high speed until the mixture is smooth and well blended.
5. Stir the flour mixture into the wet ingredients just until combined, then fold in the chopped walnuts.
6. Pour 1/3 of the batter into the prepared Bundt pan and spread evenly.
7. Sprinkle half of the apple mixture over the batter.
8. Repeat layers, alternating batter and apples, and finish with the remaining batter on top.
9. Bake for 55–60 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
11. Once fully cooled, dust the cake with confectioners’ sugar before slicing and serving.

Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 85 minutes
Kcal: 420 kcal | Servings: 12

Tips

For the best texture, dice the apples into small, even pieces so they soften nicely and distribute throughout the cake, and don’t overmix the batter once you add the flour—stir just until combined.

Let the cake cool completely before dusting with confectioners’ sugar so it doesn’t melt into the surface; store leftovers covered at room temperature for 1–2 days or in the refrigerator for up to 5 days.

FAQ

Can I use a different nut instead of walnuts?
Yes, pecans work beautifully and give a slightly sweeter, buttery crunch.

Do I have to peel the apples?
Peeling is recommended for a softer texture, but if you like a bit more structure and the skins are thin, you can leave them on.

What kind of apples are best for this cake?
Firm baking apples like Granny Smith, Honeycrisp, or Fuji work well because they hold their shape and don’t turn mushy.

Can I add a glaze instead of powdered sugar?
Absolutely—a simple vanilla or cinnamon glaze drizzled over the cooled cake is delicious and adds extra sweetness.

Can I freeze this Bundt cake?
Yes, wrap the cooled cake (whole or sliced) tightly in plastic wrap and foil; freeze for up to 2–3 months and thaw at room temperature before serving.