Classic Spiced Apple Bundt Cake
This classic spiced apple Bundt cake features a moist crumb, infused with warm spices and tender diced apples, perfect for any occasion.
Equipment
- Bundt pan (10-12 cup)
- Large bowl
- Mixer
- Medium bowl
- Whisk
- Wooden skewer or toothpick
- Wire rack
- Small bowl (for glaze)
Ingredients
Cake
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 medium baking apples such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and diced into 1/2-inch pieces.
Optional Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Thoroughly grease and flour a 10-12 cup Bundt pan.
- In a large bowl, combine granulated sugar, brown sugar, and vegetable oil, then beat until light and fluffy for 2-3 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk; begin and end with dry ingredients and mix until just combined, being careful not to overmix.
- Gently fold the diced apples into the batter.
- Pour the batter evenly into the prepared Bundt pan.
Baking & Cooling
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes.
- Invert the cake onto the wire rack and allow it to cool completely before glazing or serving.
Glaze (Optional)
- In a small bowl, whisk together powdered sugar, milk/cream, and vanilla extract until smooth, then drizzle over the completely cooled cake.
Notes
For best results, ensure all cold ingredients are at room temperature. Do not overmix the batter once dry ingredients are added, as this can lead to a tough cake. The glaze is optional but adds an extra touch of sweetness and moisture.