Easy Apple Bundt Cake

4.41 from 15 votes

Easy Apple Bundt Cake is the perfect fall cake! A super soft cake filled with juicy apples and warm fall spices. So lovely for the holidays and any get-together.

Prep Time10

Cook Time50

Course: Breakfast, Dessert

Cuisine: American, Italian

Keyword: Bundt Cake

Servings: slices

Calories: 222kcal

Author: Lora

Ingredients

1 lb Granny Smith apples peeled cored and, and cut into chunks (3 cups of apple chunks)
2 Tablespoons fresh lemon juice I used Limoncello
2 teaspoons lemon rind
3 Tablespoons light brown sugar
1½ cups sugar
⅓ cup canola oil or melted coconut oil
6 Tablespoons butter softened or margarine for dairy-free
2 large eggs
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 Tablespoons fresh lemon juice I used Limoncello
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 Tablespoon ground cinnamon add more to your taste
2 teaspoons ground ginger
½ teaspoon ground nutmeg optional
1 cup buttermilk or for dairy-free use unsweetened almond milk with apple cider vinegar)
2 Tablespoons sour cream or unsweetened coconut milk yogurt (for dairy-free)

Instructions

Preheat oven to 350 F. Grease and flour your Bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for Bundt pans.
In a small bowl, add the almond milk and apple cider vinegar. Mix together and let sit while you prep the other ingredients. It will start to curdle like buttermilk (takes 5-10 mins).
Place the apple chunks in a large bowl. Add the freshly squeezed lemon juice (I used Limoncello), cinnamon, ginger, nutmeg, brown sugar, juice and lemon rind; stir together.
Sauté the apples in a skillet on medium heat for about 5-7 minutes. The apples will start to get tender. The spices and sugar will melt around the apples and you will be tempted to eat the apples right out of the pan!
Set the pan aside and let it cool for a few minutes while you prep the other ingredients.
In another large bowl, sift together the flour, baking powder, baking soda, and sea salt.
In a small bowl, add the almond milk and apple cider vinegar. Mix together and let sit while you prep the other ingredients. It will start to curdle like buttermilk (takes 5-10 mins).
Combine the sugar, oil, and butter (or margarine) in a large bowl (you could stir together by hand with a mixing spoon); beat with a mixer at medium speed until light and fluffy.
Add eggs and vanilla extract, beating until incorporated.
Combine buttermilk and sour cream. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
Spoon half of batter into prepared bundt pan. Spoon the the apple mixture on top of the batter, taking care not to go all the way to edge of batter and touch sides of pan.
Bake at 350° for 50-60 minutes or until a wooden pick inserted in center comes out clean. Check the cake at 50 minutes. Every oven is different and it may be ready sooner. Cool cake in pan 15 minutes.
Remove from pan; cool on wire rack. Dust on confectioner’s sugar or a sugar glaze.

Notes

Apples: I like to use a combo of Granny Smith and Honeycrisp Apples. You could use only Gala if that's what you have. I end up with 3 cups of apple chunks, as the apples make the cake super soft. Use 2.5 cups if that what you prefer, but wouldn't go less than that amount.
Spices: I used fresh ground cinnamon and ground nutmeg. If you have only ginger on hand, use ground ginger instead of nutmeg. If you have all-spice on hand, use some of that.
Buttermilk: I never have buttermilk on hand, so I make my own. Since we mostly bake dairy-free, I make it with unsweetened almond milk.

Nutrition