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Cinnamon Apple Bundt Cake

Honestly, if I could bottle up the smell of fall, it would smell exactly like this Cinnamon Apple Bundt Cake baking in the oven. Warm cinnamon swirling through tender apple chunks, fluffy cake with just the right moist crumb—it’s like a cozy hug straight from the kitchen. I can’t wait to share this recipe because it’s one of those desserts that feels like you’re serving nostalgia on a plate, even if you’re just craving something homey and sweet any time of year. Plus, the bundt shape makes it look fancy, but this cake is super simple to make—no intimidating frosting required!

Quick Facts

Yield: Serves 10-12
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: About 1 hour 20 minutes

Ingredients

For the Main Dish:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream (or Greek yogurt)
2 medium apples, peeled, cored, and diced (about 1 ½ cups)

How I Make It

Step 1:

First, preheat your oven to 350°F and make sure your bundt pan is well-greased—those curves can be tricky! In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing the dry spices right into the flour helps spread that warm flavor evenly throughout the cake.

Step 2:

In a large bowl, beat the butter, granulated sugar, and brown sugar together until fluffy and light in color—about 3-4 minutes. This will help create a tender crumb. Then, add the eggs one at a time, beating well after each addition, followed by the vanilla extract.

Step 3:

Lower the mixer speed and add the dry ingredients alternately with the sour cream, beginning and ending with the dry mix. Mix just until combined—overmixing can make the cake tough!

Step 4:

Fold in the diced apples gently with a spatula, making sure they’re evenly distributed without bruising them too much.

Step 5:

Pour the batter into your prepared bundt pan, smoothing out the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles for more even baking.

Step 6:

Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely—this helps it hold its beautiful shape and makes it easier to slice.

Variations & Tips

Substitute apples with pears or add chopped nuts like walnuts for extra texture.
For a sweeter finish, dust with powdered sugar or drizzle a simple cinnamon glaze.
Make sure your apples are fresh and firm; softer apples can turn mushy and water down the batter.
Room temperature ingredients mix more evenly—don’t skip this step!
If your bundt pan is sticking, try a baking spray with flour or grease and dust with cinnamon sugar before adding the batter.
For a dairy-free version, swap sour cream for coconut yogurt or applesauce.

How I Like to Serve It

This cake shines as a warm afternoon treat with a cup of spiced tea or coffee, especially on crisp fall days. It’s perfect for holiday brunches or as a simple dessert with vanilla ice cream. And you know what? It makes a fantastic neighbor gift—who wouldn’t want the scent of cinnamon and apples wafting through their door?

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.
To reheat, warm slices gently in the microwave for about 15 seconds to bring back that soft, cozy texture.

Closing: This Cinnamon Apple Bundt Cake always turns out tender, flavorful, and irresistible—proof you don’t need fuss to create something truly comforting in the kitchen.

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