Apple Bundt Cake with Cream Cheese Frosting
User Reviews
4.6
48 reviews
Excellent
Apple Bundt Cake with Cream Cheese Frosting
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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!
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Ingredients
Cake
- 3 egg large
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- ¾ cup vegetable oil or canola oil
- ¼ cup sour cream or Greek yogurt
- 2 to 3 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cloves ground
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt or to taste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ½ cups apple from about 4 medium/large apples, peeled (I used Gala; substitute with Fuji, Honeycrisp, or your favorite apples, small-diced
Frosting
- 4 ounces cream cheese softened, brick-style
- 1 tablespoon butter softened, unsalted
- 1 teaspoon vanilla extract
- 1 ½ to 2 cups confectioners’ sugar sifted if desired
- ground cinnamon for 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.
Nutrition Information
Show Details
Serving
1
Calories
438kcal
(22%)
Carbohydrates
85g
(28%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
62mg
(21%)
Sodium
210mg
(9%)
Fiber
2g
(8%)
Sugar
65g
(130%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 438kcal | 22% |
| Carbohydrates | 85g | 28% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 62mg | 21% |
| Sodium | 210mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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