Apple Bundt Cake Recipe

Course: Breakfast, cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: slices

Calories: 555kcal

This easy bundt cake is filled with real apples and lots of cinnamon for a warm fall dessert that's sure to delight!

Preheat the oven to 325°F. Prep a bundt pan with nonstick spray.
In a large bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla.
1¼ cups vegetable oil, 1 cup brown sugar, 1 cup granulated sugar, 3 large eggs, ½ cup sour cream, 2 teaspoons pure vanilla extract
In a separate medium bowl, whisk the flour, baking soda, salt, and cinnamon. Pour the dry ingredients into the wet and stir until mostly combined with a few streaks of flour.
3 cups all-purpose flour, 1½ teaspoons baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon
Fold in the apples until they are evenly distributed.
3 cups chopped apples
Pour into the prepared bundt pan and bake for 55-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 1 hour. Invert the cake onto your serving platter.
In a small bowl, stir together the turbinado sugar and cinnamon.
¼ cup turbinado sugar, 2 teaspoons ground cinnamon
Brush the cake with the melted butter and sprinkle over the cinnamon sugar. Serve and enjoy.
¼ cup unsalted butter

You can substitute plain yogurt for the sour cream.
Measure the flour using the spoon-and-level method to avoid a dense, dry cake.
Try using a variety of 2-3 different apples to improve the flavor of this cake!
Take care not to overmix the batter once the apples are added; otherwise, the cake could turn out gummy.
Try browning the butter to make the topping even richer.

Storage: Store apple bundt cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.