Table of Contents
    Apple Bundt Cake
    Apple Bundt Cake
    Apple Bundt Cake

    Growing up in upstate New York, I always looked forward to fall. Every year, my mother would take me apple picking at a local farm deep in the Catskill Mountains. And, every year, we would bring back bags of apples to bake into pies, cook into applesauce, and make apple bundt cake.

    This is an updated version of the apple cake I grew up eating. It’s easy, quick and perfect in its simplicity.

    Apple Bundt Cake
    Apple Bundt Cake
    Apple Bundt Cake
    What worked: Brown, crunchy crust and moist inside.

    What didn’t: Next time I would add a more apples to the batter because more apples.

    Know this: Be sure to butter and flour the pan before baking to ensure the cake releases easily. I like to rub the inside of the pan with room temperature butter giving it a good coat. I then sprinkle a big pinch of flour over the pan and tap the sides to evenly coat. Non-stick spray works well here, too.

    Apple Bundt Cake
    By Evan Kalman
    Serves about 8


    • 907 g (about 2 pounds from 6 medium-sized) tart apples – peeled, diced into 1/3″ cubes
    • 50 g (4 tablespoons) sugar
    • 2 teaspoons ground cinnamon
    • 390 g (2 and 3/4 cups) all purpose flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon cardamom
    • 1 teaspoon salt
    • 4 large eggs
    • 495 g (2 1/2 cups) sugar
    • 8 oz (1 cup) melted butter
    • 2 oz (1/4 cup) apple cider
    • 1 packed teaspoon grated lemon zest
    • 1 teaspoon vanilla extract
    • Powdered sugar


    Preheat oven to 350°F.

    Butter and flour a 12-cup Bundt pan or coat heavily with non-stick spray.

    In a medium bowl, mix apples, 50 g (4 tablespoons) of sugar. In another medium bowl, whisk together flour, cardamom, ground cinnamon, baking powder, and salt.

    In a large bowl, whisk together the remaining 459 g (2 1/2 cups) of sugar, eggs, butter, apple cider, lemon zest, and vanilla extract. Gently whisk in the dry ingredients until just combined. Using a rubber spatula, fold in the apples. Scrape batter into the bundt pan and smooth top. Sprinkle with a few extra apples chunks.

    Bake until deep golden brown and a tester inserted into the cake comes out clean, about 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Turn the cake out onto the rack and cool at least 45 minutes more. Dust with powdered sugar if desired.

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