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Easy Spiced Apple Bundt Cake Recipe with Cinnamon and Vanilla Glaze

Easy Spiced Apple Bundt Cake

A tender scratch-made Bundt cake filled with finely diced apples, cinnamon, nutmeg, cloves, and optional toasted nuts, finished with a simple vanilla glaze.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 3 cups (375 g) All-purpose flour
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1 cup (240 ml) Neutral-flavored oil, such as canola or vegetable oil
  • 1 3/4 cups (350 g) Granulated sugar
  • 4 Large eggs, at room temperature
  • 2 teaspoons Vanilla extract
  • 1/2 cup (120 g) Sour cream
  • 3 cups, approximately 3 medium apples Peeled, cored, and finely diced apples
  • 1/2 cup Chopped pecans or walnuts, optional
Simple Glaze
  • 1 cup (120 g) Confectioners' sugar
  • 1-2 tablespoons Milk or apple cider
  • 1 tablespoon Melted butter, optional
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup Bundt pan, carefully coating the center tube and all decorative grooves.
  2. Whisk the flour, cinnamon, baking soda, salt, nutmeg, and cloves together in a medium bowl.
  3. In a large bowl, whisk the oil, sugar, eggs, and vanilla until smooth. Whisk in the sour cream until evenly incorporated.
  4. Add the dry ingredients in two or three additions, mixing just until combined after each addition. Avoid overmixing.
  5. Fold in the finely diced apples and optional chopped pecans or walnuts. The batter will be thick.
  6. Spoon the batter evenly into the prepared Bundt pan and smooth the top.
  7. Bake for 55–65 minutes, until the center springs back lightly and a skewer inserted into the thickest part comes out clean or with only a few moist crumbs.
  8. Cool the cake in the pan for 15–20 minutes, then invert it onto a wire rack and cool completely.
  9. Whisk the confectioners' sugar with the milk or apple cider, optional melted butter, and vanilla. Add the liquid gradually until pourable, then drizzle over the completely cooled cake.

Notes

Dice the apples into 1/4- to 1/2-inch pieces and do not drain or squeeze them. Thoroughly grease and flour the Bundt pan or use baking spray containing flour. For the best flavor, let the finished cake rest for several hours or overnight before serving.