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Apple Bundt Cake with Cream Cheese Frosting

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 Time
15 mins
Cook Time
15 mins
Cooling Time
1 hr
Total Time
2 hrs 10 mins
Servings: 12
Calories: 438 kcal
Course: Cake
Cuisine: American

Ingredients

Cake
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar packed
  • ¾ cup vegetable or canola oil oil
  • ¼ cup Sour Cream or Greek yogurt
  • 2 to 3 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt or to taste
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 ½ cups small-diced apples from about 4 medium/large apples, peeled (I used Gala; substitute with Fuji, Honeycrisp, or your favorite apples)
Frosting
  • 4 ounces brick-style cream cheese softened
  • 1 tablespoon unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 ½ to 2 cups confectioners’ sugar sifted if desired
  • ground cinnamon for dusting

Instructions

Make the Cake
    Cup of Yum
  1. Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
  2. To a large bowl, add the eggs, sugars, oil, sour cream, vanilla, cinnamon, allspice, cloves, nutmeg, salt, and whisk to combine.
  3. Add the flour, baking soda, and stir to combine; batter will be very thick.
  4. Add the apples and stir to combine.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. Evenly turn frosting out over the top of the cake and smooth it gently with a spatula or knife.
  4. Evenly dust with cinnamon before serving.
  5. 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

Serving 1 Calories 438kcal (22%) Carbohydrates 85g (28%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Cholesterol 62mg (21%) Sodium 210mg (9%) Fiber 2g (8%) Sugar 65g (130%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 438

% 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.