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Apple Bundt Cake

  • Author: Jean Van't Hul
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 mins
  • Yield: Makes 2 medium Bundt cakes or 24 muffins 1x
  • Category: Dessert


This moist apple cake is filled with wholesome apple goodness.


  • 6 cups diced apple (about 5 medium apples)
  • 1 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg, freshly ground
  • 1 cup cinnamon applesauce
  • 1 1/2 sticks (3/4 cup) butter, melted and cooled, plus a little to butter the pans
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups all-purpose flour, plus a little to sprinkle in the pans
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Powdered sugar or caramel sauce (optional)


  1. Preheat the oven to 350°F. Butter and flour two medium Bundt pans (about 8″ across with 6- cup capacity).
  2. Combine the apples, sugar, cinnamon, and nutmeg in a large bowl. Add the applesauce, butter, vanilla, and eggs and mix well. Add the flour, baking powder, baking soda, and salt and stir just until mixed.
  3. Pour the batter into the Bundt pans and bake for 40–45 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool the Bundt cakes for 10 minutes, then invert them on a wire rack. Dust the cakes with powdered sugar or drizzle them with caramel sauce, if desired. This cake is excellent served warm with a scoop of vanilla ice cream.


  • If you’re making muffins, line a muffin tin with cupcake papers or silicone muffin liners (or simply grease and flour the muffin tin). Fill each section 2/3 full. Bake for 20–25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From The Artful Year, by Jean Van’t Hul, © 2015 by Jean Van’t Hul. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boulder, CO.