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    You are in: Home / Recipes / Apple Cinnamon Bundt Cake Recipe
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    Apple Cinnamon Bundt Cake

    Apple Cinnamon Bundt Cake. Photo by nsomniak6

    1/2 Photos of Apple Cinnamon Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    PanNan's Note:

    This recipe is from Every Day Foods. I saw it on TV, and it looked so easy, I had to make it. It's moist and full of tender and chunky apple slices, and has a rich cinnamon spice flavor. I served it still warm with a scoop of vanilla ice cream. Wow! Be sure to serve within the first day or two, as the apples will break down.

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    For the cake

    • 2 1/2 cups flour
    • 1 tablespoon ground cinnamon
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 cup unsalted butter, melted
    • 1 1/2 cups packed brown sugar (it calls for light brown, but I used dark brown, and I really liked that)
    • 4 large eggs
    • 6 medium apples (keep from turning brown with a little lemon juice squeezed on the slices) or 4 large apples, peeled, cored and sliced 1/4 inch (keep from turning brown with a little lemon juice squeezed on the slices)

    For the glaze


    1. 1
      Preheat oven to 350, and prepare the 12 cup bundt pan (grease and flour if you don't have a non-stick).
    2. 2
      In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
    3. 3
      In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
    4. 4
      Gradually whisk in dry ingredients just until combined- don't overmix.
    5. 5
      Fold in the apples (it will look sort of like peanut butter coated apple slices, but don't worry- the batter bakes up around the apple slices) and spoon batter into the bundt pan, smoothing the top.
    6. 6
      Bake until a tester inserted into the center of the cake comes out clean (about an hour).
    7. 7
      Cool in the pan for about 15 minutes, and invert onto a rack placed over wax paper to cool completely.
    8. 8
      Make the glaze by whisking the water (or apple juice) together with the confectioners' sugar adding just enough liquid to make the glaze thick but pourable.
    9. 9
      Drizzle glaze over completely cooled cake, and let it firm up before serving.

    Ratings & Reviews:

    • on September 21, 2011


      Yummy! Easy to make and is good for both a desert and a morning coffee-type cake. Next time I will skip the glaze and just sprinkle a little powdered sugar over it. Thanks for posting.

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    • on April 27, 2008


      Delicious cake! I love that it's not overly sweet and rich like some cakes. I appreciate the info. in the directions letting us know that the batter will look like peanut butter coated apples! I would've been a little concerned if not for the warning. It baked up beautifully! Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2014


      This was delightful, and different from most apple cakes. I especially liked that the directions were so spot-on, as the batter does have a peanut butter-like consistency. This cooked for less than an hour (more like 50 minutes) so pay attention. It was sweet enough, so I didn't have the heart to add the glaze. It certainly didn't need it. The wonderful flavor of the cake stands on its own. Made for Culinary Quest 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Apple Cinnamon Bundt Cake

    Serving Size: 1 (194 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 446.9
    Calories from Fat 156
    Total Fat 17.3 g
    Saturated Fat 10.3 g
    Cholesterol 102.6 mg
    Sodium 341.9 mg
    Total Carbohydrate 70.2 g
    Dietary Fiber 3.2 g
    Sugars 46.0 g
    Protein 5.2 g

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