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Cinnamon Apple Bundt cake slice on a round white plate with a fork

Cinnamon Apple Bundt Cake

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This Cinnamon Apple Bundt Cake is a dense, old-fashioned Bundt cake chock full of apple slices and perfectly flavored with vanilla and cinnamon.

It’s also known as a Jewish Apple Cake because there is no dairy in the cake batter. Whatever you call this dessert, it’s utterly delicious!

Cinnamon Apple Bundt Cake on a white cake stand

Apple Bundt Cake

When friends need comfort, I offer food. A dear friend lost her father and her grown children were returning home for the services. This apple Bundt cake was made out of love for my friend and her grieving family. This is a variation on an apple cake I’ve been making for decades, a simple batter with chopped apples and the option of adding toasted pecans with that’s your jam. 

Cinnamon Apple Bundt cake slice on a round white plate with a fork

Jewish Apple Cake

You might wonder what makes this a Jewish apple cake. It’s because there is no butter or dairy in the cake. Vegetable oil is used instead of butter making the cake dairy-free or pareve. Therefore, it can be eaten after a Shabbat or holiday meal according to Jewish laws/tradition.

This apple cake was delivered when family was gathering in town. I got a sweet text the next morning reporting that my friend’s son and son-in-law were inhaling the cake. I think they may have considered it a reasonable breakfast option as it has many of the same ingredients as an apple coffee cake! Why not???!

For their version, I used my fancy, schmancy new Bundt pan, and I made sure to grease it well using the can of baker’s spray made with oil and flour. And if you use a non-stick, dark  pan, decrease the oven temperature to 325º and bake longer. If you bake at 350º, the crust will get dark before the cake is fully baked.

Cinnamon apple bundt cake on a white cake stand with a slice removed.

Tips for Making a Cinnamon Apple Bundt Cake

  • Use your favorite baking apples. In the fall, Honeycrisp are very reliable and what I used when I updated these photos.
  • My mom’s recipe called to chop the apples, but I like the thinner slices because they ensure the apples are baked thoroughly.
  • To prevent sticking, look for Baker’s Joy, a baking spray with  oil and flour, or some equivalent in the baking aisle of your grocery store. If you don’t have that specific item in your kitchen, just grease well with shortening, then dust with flour, tapping out the excess.
  • With so many apple pieces, a few are certain to caramelize and stick a bit. Selecting a tube pan with fewer nooks and crannies is a more reliable option than a traditional Bundt pan. Using a tube pan helps prevent the cake from breaking apart when released from the pan.
  • PRO-Tip: As mentioned in the recipe, decrease the oven temperature by 25º if using a non-stick pan with a dark surface to prevent over-browning. The cake will need to be baked longer at a lower oven temperature.

Please try this yummy Jewish apple cake while apples are in season..whether to provide comfort or just pleasure, you’re sure to love it.

More Apple Desserts

Slice of Cinnamon Apple Bundt Cake on a white plate with a red handled fork

Apple Bundt Cake

Vanilla Bundt cake with apples and cinnamon.

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Yield 10 servings



  • 2 3/4 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 2 teaspoons vanilla


  • 3 cups peeled, cored, quartered, then sliced apples
  • 1 tablespoon cinnamon
  • 1/4 cup sugar


  1. Preheat oven to 350 or 325 if using a dark pan. Spray Bundt or tube pan with Baker's Joy or similar flour/oil spray or butter pan and dust with flour. Set aside.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In another bowl, whisk together the eggs, oil, sugar and vanilla.
  4. Pour the egg mixture into the dry ingredients and mix well with rubber spatula until well combined.
  5. Pour half the batter into the prepared pan, smooth the top, then prepare the apples.
  6. Mix together the apple slices with the cinnamon and sugar. Place half the apples along with some of the juice over the batter.
  7. Scrape the rest of the batter over the apples, smooth the top,and evenly arrange the rest of the apples and some of the juices over the batter.
  8. Bake for about 1 hour and 15 minutes to 1 1/2 hours or until a toothpick inserted into center comes out clean. Cool 20 minutes then remove from pan to rack to finish cooling.


Original recipe source unknown.

My mom added 1 cup chopped, toasted pecan, but I leave them out when baking for my family.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 493Total Fat: 25gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 62mgSodium: 323mgCarbohydrates: 64gFiber: 2gSugar: 41gProtein: 5g


Please leave a comment on the blog or share a photo on Pinterest

This recipe was originally shared in December, 2013. Photos and text were updated in 2019.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

51 comments on “Cinnamon Apple Bundt Cake”

  1. The cake turned out great and that pan is always impressive! I’ve been using Baker’s Joy for over a year now and agree it works really well:@)

  2. You cake is beautiful. What a fun pan! For me food is the best way to show you care. Very thoughtful of you to share some comfort with this cake.

  3. Liz,
    I’m so sorry for your friend!!! But I am glad she and her family enjoyed the cake. . it’s beautiful. . and great minds think alike. . I made apple cinnamon spice bread! 🙂

  4. Food is the ultimate comfort, even at hardest times, I offer that too whenever friends are in need. This bundt cake is simply fabulous!

  5. lovely cake! surely a welcome comfort for the grieving family. very thoughtful of you!

  6. GORGEOUS cake!! That looks so good!

  7. This looks so great! I always forget to use apples in the winter!

  8. So sorry to hear about your friend’s loss.
    You are really sweet to bake for them. Yes, the best way to show you care is through food, nothing beats that.

  9. Such a lovely cake Liz! So thoughtful of you…

  10. …a sad story. You are an Angel, Liz! The bundt looks amazing. I miss pecans…:) ela

  11. So sorry to hear about your friend! You are such a sweet and good friend, Liz! I have a weakness for apple bundt cakes, so this one really appeals to me! And, gorgeous budnt pan, too!

  12. What kind of Cream? Coffee cream?

  13. Glorious cake, Liz… and such a beautiful gesture to help out grieving friends. Happy baking love.

  14. This is my favorite pan also and your cake is gorgeous in it. You are so thoughtful Liz!

  15. I love your blog and just wondering what is the size of your bundt pan. I believe from the ingredients amount that it is a 12 cup. Keep up the good work.

  16. You’ve got a swirly pan! I love your apple cake and I would like to have someone surprise me with one. 🙂

  17. This cake looks delicious! And I love your bunt pan!

  18. I am in love with your bundt pan. It creates such sharp edges. I can imagine you would have to butter it well.

  19. Great recipe. I can never get my bundt cake to be so “swirly”. This is awesome.

  20. I would so totally eat this for breakfast! Love your new bundt design!

  21. The bundt has turned out perfect, Liz. I need to get a pan like this…so beautiful!

  22. We ‘re sorry to hear about your friend’s dad…You ‘re very caring and thoughtful baking this for her. Sometimes the sweetest ingredient is the person making the cake:)

  23. So sorry to hear about your friend’s father, but what a thoughtful gift for her family. Such a beautiful bundt, I love the shape of your mold!

  24. What a great idea to add to Christmas Brunch. I recently purchased the same pan and am in love with it. If I poke holes in the cake and drizzle the glaze over it, do you think it would get soggy before it was served?
    This was a wonderful cake to send over to your friend and her family.

  25. Your love and talents undoubtedly came together in this lovely bundt for your friends, Liz.

    P.s. I love my Nordic ware pan, too =)

  26. They wouldn’t be the only ones who’d inhale that cake given the chance.

  27. Sorry about your friend’s father Liz. Glad that she and her family enjoyed the cake though, it looks beautiful and sounds delicious.

  28. Such a wonderful way to reach out , Lizzy . I bet that apple cake tastes as wonderful as it looks ! Yeah , your fancy schmansy bundt pan is worth crooling over ;D

  29. It’s so lovely of you to bake a cake for your friend and her family when they were going through such an awful time. I’m sure they appreciated your generosity very much. I love your new Bundt pan and now I want one! xx

  30. Food always gives comfort. And this cake would surely do it!

  31. What a beautiful gift to give in such sad circumstances, I am sure your friends family really appreciated it. It sounds delicious with or without the brown sugar sauce 🙂

  32. I love this!

  33. I’m the same way – I always think the best way to show someone you are thinking of them is to bake them something.

  34. Liz, How thoughtful of you to bake this cake for your friend and family. I’m sure your kind gesture was very appreciated. Thanks for the tip on the baking spray. I still use the Crisco and flour method and usually overdue it for fear of my bundt sticking. I’ll be pinning this to my bundt board. Happy Holidays.

  35. You are a good friend Liz! I am sure this brought some comfort to your friend. The cake looks perfect.

  36. Long live the swirly pan! And what a lovely apple cake, Liz!

    So sorry to read of your friend’s loss. It’s never easy, and it is especially painful right around the holidays. I’m sure your kindness meant a lot. <3

  37. I love that bundt shape, Liz. Gorgeous!

  38. Such a good, caring friend you are Liz. This is a fabulous and simple cake, perfect for breakfast of course! The nightmare of bundt cake not unmolding well.. vegetable spray is the answer, as much as I hate the stuff!

  39. What an incredibly impressive cake! I bet it is fantastic. I could not resist a big, tall slice of this deliciousness 🙂 Pinned!

  40. Oh Liz, these cake looks delicious and yes, I am sure brought some comfort to your fries…the combination of apple and cinnamon is just perfect. Thanks for sharing the recipe. Have a wonderful week!

  41. What a lovely cake, Liz – I really enjoy cinnamon and apples in my cakes. And I love how tall and elegant your Bundt cakes looks. I bet it’s not only perfect for teatime but also quite wonderful as a breakfast cake as well!

  42. Mercy, mercy, Liz! I’ve printed the recipe, need say no more, that’s how much I love this recipe! Thank you!

  43. What a great fall cake, so nice of you to prepare it for your grieving friend. My Mom used to have a simple bundt pan like that, wish I had kept it.

  44. Neat bundt pan — love the clean, sleep shape it gives to the cake. Love the cake, too. I’d certainly have it for dessert after dinner. But would definitely save some for breakfast. 🙂

  45. Gosh, I just love bundt cakes! The apples peaking from inside your cake are just begging to be devoured! And the cinnamon? YUM!

  46. This is perfect to pair with a cup of coffee! I will be making this cake again soon!

  47. i was a bad cook last year but after searching on internet about recipes now i know and have learnt to differentiate between main course appetizers and all these kind of recipe i really loved it and thank you alot for contributing indirectly in my life 🙂 love the recipe 🙂

  48. You made a great point about using a regular tube pan rather than a Bundt. I would hate to have any bits sticking to the pan and if they did I would pick them out and munch away.

  49. What I love about this bundt pan is that’s it’s so plain, very solid looking. If it has apples in it I am going to be a fan. (I made Marie Helene’s Apple Cake from Around my French Table a total of 8 times this summer.) My friends aren’t tired of it, of course, but I am tired of making it all the time. Maybe this is a good alternative. (Sorry, Marie Helene.) One good tip that Dorie gave me long ago was to use a variety of types of apples in each recipe. I always buy at least 4 different kinds.

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