An EASY one-bowl, no-mixer apple bundt cake that's loaded with juicy apples in every bite, perfectly spiced, and topped with cream cheese frosting!
Prep Time15 minutesmins
Cook Time55 minutesmins
Cooling Time1 hourhr
Total Time2 hourshrs10 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: apple bundt cake, apple cake in bundt pan, apple cinnamon bundt cake, apple spice bundt cake, fresh apple bundt cake, recipe for apple bundt cake
Servings: 12
Calories: 438kcal
Author: Averie Sunshine
Ingredients
Cake
3large eggs
1 ½cupsgranulated sugar
½cuplight brown sugarpacked
¾cupvegetable or canola oil oil
¼cupsour cream or Greek yogurt
2 to 3teaspoonsvanilla extract
1 ½teaspoonsground cinnamon
¼teaspoonallspice
¼teaspoonground cloves
¼teaspoonground nutmeg
¼teaspoonsaltor to taste
2cupsall-purpose flour
1teaspoonbaking soda
4 ½cupssmall-diced applesfrom about 4 medium/large apples, peeled (I used Gala; substitute with Fuji, Honeycrisp, or your favorite apples)
Frosting
4ouncesbrick-style cream cheesesoftened
1tablespoonunsalted buttersoftened
1teaspoonvanilla extract
1 ½ to 2cupsconfectioners’ sugarsifted if desired
ground cinnamonfor dusting
Instructions
Make the Cake
Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
To a large bowl, add the eggs, sugars, oil, sour cream, vanilla, cinnamon, allspice, cloves, nutmeg, salt, and whisk to combine.
Add the flour, baking soda, and stir to combine; batter will be very thick.
Add the apples and stir to combine.
Turn batter out into prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs; start checking at 40 minutes.
Allow cake to cool in pan for about 15 minutes before inverting onto a cake stand or serving platter. Allow cake to cool fully before frosting it.
Make the Frosting
To a large bowl, add the cream cheese, butter, and beat with a handheld electric mixer on high power for about 1 minute, or until smooth and fluffy.
Add the vanilla, 1 1/2 cups confectioners’ sugar, and beat on high power until fluffy and combined. If necessary, add additional sugar to achieve desired frosting consistency.
Evenly turn frosting out over the top of the cake and smooth it gently with a spatula or knife.
Evenly dust with cinnamon before serving.
Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp but if you’re not, store in the fridge noting that cake will be more prone to drying out.
Notes
Because all climates, baking pans, apples and their juiciness levels vary, bake the cake as long as necessary. It’s a very moist cake and I wouldn’t be surprised if in some climates it could take 60+ minutes to bake.