Cinnamon Apple Bundt Cake
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!
Why You Must Make
When friends need comfort, I offer food. A dear friend lost her father and her grown children were returning home for the services. This is one of the best apple cake recipes around!
- 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 if that’s your jam.
- Bundt cakes are super easy to make, plus they feed a crowd.
- Apples are always in season, so you can make this any time of year with delicious baking apples.
Expert Tips
- 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.
- PRO-Tip: 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, grease the pan 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.
- PRO-Tip: Cool the cake for 10 to 15 minutes maximum before inverting it onto a cooling rack. Any longer and the cake may stick.
- PRO-Tip: 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 give away or for your pleasure, it’s a winner.
Frequently Asked Questions
My favorite apples for cakes are Honeycrisp, Jonagold, Braeburn, Pink Lady, and Granny Smith. I used Honeycrisp for this Recipe.
Keep your apple cake at room temperature, wrapped well in plastic wrap, for only a day or so. Because of the extra moisture given off by the fruit, move it to the refrigerator after 2 days and it should stay fresh for a few more days.
Yes, if it’s wrapped well, it can be frozen for up to 3 months. Wrap in plastic, then in foil. Defrost in the refrigerator before serving.
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.
You May Also Like:
- Apple Crumble from Diethood
- French Apple Cake
- Easy Apple Crisp
- Rose Apple Tart
- Caramel Apple Pie
- Cinnamon Apple Squares
- More Cake Recipes
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Apple Bundt Cake
Vanilla Bundt cake with apples and cinnamon.
Ingredients
Cake
- 2 ¾ cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1 ¼ cups vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla
Apples:
- 3 cups peeled, cored, quartered, then sliced apples
- 1 tablespoon cinnamon
- ¼ cup sugar
Instructions
- 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.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, whisk together the eggs, oil, sugar and vanilla.
- Pour the egg mixture into the dry ingredients and mix well with a rubber spatula until well combined.
- Pour half the batter into the prepared pan, smooth the top, then prepare the apples.
- Mix together the apple slices with the cinnamon and sugar. Place half the apples along with some of the juice over the batter.
- 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.
- Bake for about 1 hour and 15 minutes to 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Cool for 20 minutes then remove from pan to rack to finish cooling.
Notes
Original recipe source unknown.
My mom added 1 cup chopped, toasted pecans, but I leave them out when baking for my family.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 493Total Fat: 25gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 62mgSodium: 323mgCarbohydrates: 64gFiber: 2gSugar: 41gProtein: 5g
53 Comments on “Cinnamon Apple Bundt Cake”
This was a really huge hit at my house!! Everyone was so impressed!
Delicious fall time recipe. Pinned for later
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.
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.
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 🙂
This is perfect to pair with a cup of coffee! I will be making this cake again soon!
Gosh, I just love bundt cakes! The apples peaking from inside your cake are just begging to be devoured! And the cinnamon? YUM!
xoxo,
Roz
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. 🙂
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.
Mercy, mercy, Liz! I’ve printed the recipe, need say no more, that’s how much I love this recipe! Thank you!
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!
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!
What an incredibly impressive cake! I bet it is fantastic. I could not resist a big, tall slice of this deliciousness 🙂 Pinned!
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!
I love that bundt shape, Liz. Gorgeous!
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
You are a good friend Liz! I am sure this brought some comfort to your friend. The cake looks perfect.
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.
I’m the same way – I always think the best way to show someone you are thinking of them is to bake them something.
I love this!
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 🙂
Food always gives comfort. And this cake would surely do it!
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
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
Sorry about your friend’s father Liz. Glad that she and her family enjoyed the cake though, it looks beautiful and sounds delicious.
They wouldn’t be the only ones who’d inhale that cake given the chance.
Your love and talents undoubtedly came together in this lovely bundt for your friends, Liz.
P.s. I love my Nordic ware pan, too =)
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.
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!
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:)
The bundt has turned out perfect, Liz. I need to get a pan like this…so beautiful!
I would so totally eat this for breakfast! Love your new bundt design!
Great recipe. I can never get my bundt cake to be so “swirly”. This is awesome.
I am in love with your bundt pan. It creates such sharp edges. I can imagine you would have to butter it well.
This cake looks delicious! And I love your bunt pan!
You’ve got a swirly pan! I love your apple cake and I would like to have someone surprise me with one. 🙂
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.
Hi, Barbara,
This Bundt pan holds just 10 cups. Here’s a link to it on Amazon: http://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1387246916&sr=1-2 (http://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1387246916&sr=1-2)
Hope you try this recipe…it’s really good!
This is my favorite pan also and your cake is gorgeous in it. You are so thoughtful Liz!
Glorious cake, Liz… and such a beautiful gesture to help out grieving friends. Happy baking love.
What kind of Cream? Coffee cream?
Heavy cream or whipping cream…either works fine.
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!
…a sad story. You are an Angel, Liz! The bundt looks amazing. I miss pecans…:) ela
Such a lovely cake Liz! So thoughtful of you…
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.
This looks so great! I always forget to use apples in the winter!
🙂
GORGEOUS cake!! That looks so good!
lovely cake! surely a welcome comfort for the grieving family. very thoughtful of you!
Food is the ultimate comfort, even at hardest times, I offer that too whenever friends are in need. This bundt cake is simply fabulous!
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! 🙂
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.
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:@)