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Apple cinnamon bundt cake served
Simple and delicious bundt cake with apple and cinnamon

Apple Cinnamon Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
Bundt cakes like this one are among the simplest yet most elegant desserts. The secret lies in the apple's natural pectin and moisture, which steam during baking to keep the crumb incredibly tender, while the essential oils of the cinnamon permeate the buttery batter.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian, Central European

Ingredients

Equipment Needed

  • Bundt pan
  • Large mixing bowl
  • Hand mixer or whisk
  • Grater
  • Sieve

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat your oven to 350°F (180°C). Thoroughly grease every nook and cranny of the Bundt pan with butter, then dust with flour. Tap out any excess flour.

Tip: Precise pan preparation guarantees the cake comes out in one piece.
2 ✓

Cream the softened butter with the sugar until pale and fluffy (about 3-4 minutes with an electric mixer).

Tip: This traps tiny air bubbles between fat crystals, creating a light crumb (creaming method).
3 ✓

Add the eggs one at a time, beating well after each addition to fully incorporate.

Tip: If you add them all at once, the butter may separate. The emulsion needs to remain stable.
4 ✓

In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.

Tip: Pre-mixing ensures there are no pockets of baking powder, which can taste bitter.
5 ✓

Gradually fold the dry ingredients into the butter mixture. Do not overmix; stop as soon as the flour disappears.

Tip: Overmixing activates the gluten, resulting in a tough, bread-like texture.
6 ✓

Finally, gently fold in the squeezed, grated apples.

Tip: Squeeze the apples thoroughly, or they will make the batter soggy and result in a dense, wet interior.
7 ✓

Pour the batter into the prepared pan and smooth the top. Bake for approximately 45 minutes.

Tip: Avoid opening the oven door during the first 30 minutes, or the cake may collapse.
8 ✓

Perform a toothpick test: insert a skewer into the thickest part of the cake. If it comes out clean, it's done. If sticky, bake longer.

Tip: The toothpick test is the most reliable method since every oven is different.
9 ✓

Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Tip: The cake structure is still fragile when hot; inverting immediately may cause it to break.

Recipe FAQ

Why did the apples sink to the bottom?
The batter was too thin, or the apple pieces were too heavy. Toss the grated apple in a little flour before folding it into the batter to give it some 'grip'.
The center remained raw.
Bundt cakes have thick batter. Use a toothpick test! If the top is browning but the inside is raw, cover with aluminum foil and continue baking at a lower temperature.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 2 medium Apples (grated and squeezed dry)
  • 3/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter (softened)
  • 3 large Eggs (room temperature)
  • 2 1/2 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1 tbsp Butter and Flour (for greasing the pan)