This Apple Bundt Cake is perfectly spiced, tender and moist. It gets double the apple flavor from a combination of apple butter and fresh apples. This Apple Bundt Cake is sure to be a favorite!
Here’s my first recipe for the upcoming Fall season. This Double Apple Bundt Cake is arguably the best apple cake I’ve ever had. I first shared this recipe 2 years ago and when I made this cake again recently I decided to snap a few new photos to share with you. I’ll keep this short and sweet so you can get baking.
Prefer pumpkin? Try this Pumpkin Bundt Cake.
Apple Bundt Cake
What makes this cake THE BEST?! It gets double apple flavor from:
Apple Butter: This cake contains a whole cup of apple butter. The apple butter imparts moisture, natural sweetness and a deep apple flavor.
Grated Apples: Two cups of grated apples also add to the flavor of this cake. Using grated apples (rather than chopped), allows the apple pieces to almost melt into the cake, imparting fresh apple flavor into every single bite.
Cream cheese frosting:
I chose to top this cake with cream cheese frosting because I love the balance of sweet spiced cake with the slightly tangy frosting. Making the cream cheese frosting on the thinner side allows to drip just slightly down the sides of the cake.
If you’re not a fan of cream cheese frosting, you can just leave it off. Or, if you’d prefer you can also top the cake with the brown sugar glaze that is in this recipe: Banana Bundt Cake.
I find that this cake tastes even better the day after it is baked; it stays moist and the apple flavor intensifies. And you know what that means? This cake can be dessert tonight and breakfast tomorrow. Grab a cup of coffee or tea and cozy up with a slice. Happy fall baking!
Apple Bundt Cake with Cream Cheese Frosting
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 ¼ teaspoons apple pie spice, or (1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg,¼ teaspoon ground ginger)
- ¼ teaspoon salt
- 1 ¼ sticks unsalted butter (10 tablespoons), at room temperature
- 1 ½ cups granulated sugar
- 2 eggs
- 1 cup apple butter
- 2 cups apples, peeled, cored, and grated (approximately 2 medium sized apples)
- 4 ounces cream cheese, at room temperature
- 2 ¼ cups powdered sugar, sifted
- 2 tablespoons milk
- ¼ teaspoon pure vanilla extract
For the cake:
- Preheat oven to 350°F. In a medium bowl, whisk the flour, baking powder, baking soda, spices, and salt. Set aside.
- With a stand mixer or hand mixer, beat the the butter and sugar on medium speed for 3 minutes, scraping the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition. Reduce the mixer speed to low, and add the apple butter. With the mixer still on low, add the grated apples and mix until blended (the batter might look a little curdled, that’s OK). Add the flour mixture, mixing just until it has combined with the wet ingredients.
- Grease a bundt pan and pour in the batter, smoothing the top with a rubber spatula. Bake for about 40-50 minutes, until a thin knife inserted into the center of the cake comes out clean (begin checking it at 35 minutes). Transfer the pan to a rack to cool for 10 minutes. Unmold the cake and and cool to room temperature.
For the frosting:
- Beat the cream cheese and powdered sugar for several minutes, until light and creamy. Add the milk and vanilla extract and beat on medium speed until combined. Adjust the consistency if necessary by adding more powdered sugar or more milk. Drizzle or pour the icing over the top of the cooled cake, allowing it to drip down the sides. I store the cake in the fridge and bring it to room temperature before serving.
– If you’d like to add chopped pecans into the cake or sprinkled onto the frosting you can use anywhere from ¼ to ½ cup.
Recipe adapted from Baking From My Home To Yours