Bite into this moist, cinnamony bundt cake for a taste of fall. It's a family favorite!
Table of Contents
❤️ Why you'll love it
- Sour cream keeps it moist and fresh for days
- Buttery pecans add a perfect balance of nutty fall essence
- Grated + cubed apple pieces are the keys to moist, fresh apple flavor in every bite
This flavorful cake is one of my family's favorite apple desserts because it is just SO delicious! Plus, using a fancy bundt cake pan gives it that show-stopping look.
It's the perfect centerpiece for your fall harvest spread!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
Don't use Red Delicious, Gala, or Fuji - they turn to mush in the oven.
You may have different varieties available where you are - try different apples and in different combinations to see what you like best. I like to combine the tart Granny Smith apples with the sweet HoneyCrisp apples!
📖 Variations
The only change I recommend when it comes to apple spice bundt cake is making an extra one—trust me, it disappears in an instant! However, here are some variations you may find helpful:
- Whole Wheat Flour: Though I don't recommend swapping the entire measurement of all-purpose flour for whole wheat (it can become too dry) you can swap some of the AP for whole wheat. It gives the cake a more rustic flavor!
- Apple Juice: Use juice or apple cider instead of whiskey or bourbon if you don't like to cook with or consume alcohol.
- Buttermilk: You can use ¾ cup in place of sour cream if you need to.
- Walnuts: Pecans are *chef's kiss* in this cake, but if you don't like them or cannot eat them, try walnuts instead! Nut allergies? Just leave them out.
- Round Cake Pans: I prefer to use a 12-cup bundt pan, but you could divide the batter between a few round cake pans. Bake time may be reduced by almost half, depending on the size of the pans. So start checking for doneness very early—as soon as the top is browned and the cake edges pull away from the pan.
- Extra Toppings: Sprinkle each slice with some powdered sugar and drizzle with caramel sauce or maple syrup for an extra decadent, delicious treat. Serve alongside vanilla ice cream or a dollop of homemade whipped cream to really impress.
- More Nuts: After glazing, sprinkle the cake with some extra chopped pecans for a beautiful finishing touch
- Make this into an apple cinnamon bundt cake by increasing the cinnamon to 2 teaspoons and using Fireball whiskey instead of plain bourbon or whiskey in the glaze..
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Mix apple bundt cake batter according to instructions in the green recipe card then fold in the apples and pecans.
- Pour batter from large bowl into prepared pan and bake.
- Boil the sugar and whiskey in a small saucepan. Mix in lemon juice.
- Invert cake and brush with glaze.
Click here for more favorite bundt cake recipes.
🥫 Storage
Wrap the cake in plastic wrap or put it in an airtight container or cake carrier. You can store it at room temperature for 4 or 5 days.
This goes both for making the cake in advance and keeping leftovers.
Delicious apple spice cake is one of those classic, favorite fall desserts that actually gets better after the first day! You know, the ones you sneak down early in the morning for, before the rest of the family wakes up!
To freeze:
You can also freeze this apple bundt cake for up to 4 months.
Wrap it tightly in plastic wrap, then in a layer of foil. Defrost in the refrigerator before serving.
This is delicious at room temperature, but you can also warm a slice in the microwave.
This time of the year, I love it slightly warmed and served with a cup of hot tea.
💭 Things to know
Expert Tip: Use a variety of apples for a more well-rounded apple flavor. However, try to choose firm, tangy apples for pies and cakes.
- Some of the best baking apples are Honeycrisp, Granny Smith, Winesap, Braeburn, Jazz, and McIntosh.
- Use a nonstick cooking spray to thoroughly coat your bundt pan so the cake doesn't stick. Don't miss any of the little nooks or crannies!
- Always use room temperature ingredients when directed to in a recipe. Adding something that is too cold can cause your batter to curdle, which really impacts the final result!
- Try to use large eggs, if at all possible, rather than small ones.
- If you don't have a stand mixer, you can use a handheld electric mixer and some medium and large mixing bowls.
- If using a handheld mixer, use the beaters (not whisks) when the recipe calls for the paddle attachment.
- When combining the dry ingredients/flour mixture with the wet ingredients, follow the instructions carefully.
- Mixing the batter incrementally as directed below helps it come together smoothly, resulting in a moist cake. Baking is a science, and every step matters.
- Use a long wooden pick or a cake tester to make sure the cake is done all the way in the middle. Toothpicks are sometimes too short to reach the center of bundt cakes.
- To easily flip the apple spice cake out of the bundt pan, place a wire rack or cake plate upside down over the open end of the pan. Securely hold the rack or plate to the pan, and, in one swift motion, flip it all over. Set it down and let the bundt pan sit for a few minutes to allow the cake to release.
- A pastry brush helps you apply the whiskey glaze evenly to the top of the cake. However, you can just pour it on, too.
👩🍳 FAQs
I don't call it my "easy apple spice cake" for nothing! For new bakers, it's always a good idea to read through the recipe card and Things to Know section once or twice before getting started baking. That way, you're familiar with what you need to do before you get down to the nitty-gritty!
It tastes like fall! Okay, if that's not so helpful: it tastes similar to the flavor of apple cider doughnuts. The whiskey glaze adds a sweetness that perfectly counteracts tart apples.
Sometimes you can, but not today! Beating room temperature butter with sugar helps aerate the batter, making a perfect cake with a light, fluffy texture. Oil doesn't hold air the same way, so your cake will be too dense and may not turn out at all.
White granulated sugar can be swapped for brown sugar in equal amounts (1:1 ratio.) However, the brown sugar adds a subtle caramelly flavor that's a bit deeper than white, so only make this swap if you have to!
It probably would taste okay. However, I don't think it needs it. The whiskey glaze is the perfect flavor to pair with delicious apple cake. I can't stop you if you want to swap them, though!
📚 Related recipes
- Irish Apple Cake with Whiskey Brown Butter Sauce has the warm spices and subtle notes of cinnamon that make fall feel like fall.
- Country fried apples are a delicious side dish but they're also yummy over ice cream.
- I've always loved these pretty red spiced apple rings made with Red Hots candy.
- Looking for more bundt cake recipes? You've come to the right place—this Pumpkin Bundt with Bourbon Brown Butter Glaze is the perfect pumpkin treat you'll crave throughout the autumn season.
🍽️ Serve with...
This is a fabulous dessert for those first days of fall. You know, the kind where it's chilly in the morning and golden sunshiny and warm by afternoon.
Pair it with my slow cooker chicken and dumplings, southern-style fried cabbage, and some fluffy buttermilk biscuits.
📞 The last word
This easy apple bundt cake recipe is moist and delicious with chunks of tart apple and just enough cinnamon and spice.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Apple Spice Bundt Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
Cake
- ½ cup butter, room temperature
- 2 ½ cups all-purpose flour
- ¼ cup whiskey, or apple juice/cider
- 1 ¾ cup light brown sugar
- 4 eggs, room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- ½ teaspoon chipotle powder, optional but SO perfect in this
- ½ teaspoon cloves
- ½ teaspoon nutmeg, freshly grated
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ teaspoons lemon zest, finely grated
- 1 ½ cups apples, peeled and diced
- ½ cup apples, grated
- 1 cup pecans, toasted and chopped
Glaze
- ½ cup whiskey, or apple juice/cider
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions
Cake
- Preheat the oven to 325 degrees F.
- Grease and flour a 12-cup bundt pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and butter on medium-high speed for 5 minutes or until light and fluffy.
- Beat in the eggs, 1 at a time, until well mixed.
- In another bowl, whisk together the flour with the baking powder, baking soda, cinnamon, chipotle, cloves, salt and nutmeg.
- In another bowl, whisk together the sour cream, whiskey, and vanilla until smooth.
- Stir in the lemon zest.
- With the mixer on medium speed, add the dry mixture and sour cream mixture to the butter mixture in three additions, starting and ending with the flour mixture.
- Fold in the diced apples, grated apples, and pecans.
- Spoon the batter into the prepared bundt pan.
- Bake until the cake is golden brown and a skewer inserted into the cake comes out dry - about 60 minutes - start checking at 50 minutes. It will register about 200℉ on an instant-read thermometer when it's done. Don't over-bake or it will be dry.
- Cool in the pan 10 minutes, then run a paring knife around the sides of the pan to release the cake.
Glaze
- Combine ½ cup sugar and ½ cup whiskey in a saucepan on low heat.
- Stir until the sugar dissolves and the mixture begins to simmer.
- Let simmer 2 minutes.
- Add lemon juice and stir.
- Cool slightly and brush on all surfaces of the warm cake.
Notes
- Use a nonstick cooking spray to thoroughly coat your bundt pan so the cake doesn't stick. Don't miss any of the little nooks or crannies!
- Always use room temperature ingredients when directed to in a recipe. Adding something that is too cold can cause your batter to curdle, which really impacts the final result!
- Try to use large eggs, if at all possible, rather than small ones.
- If you don't have a stand mixer, you can use a handheld electric mixer and some medium and large mixing bowls.
- If using a handheld mixer, use the beaters (not whisks) when the recipe calls for the paddle attachment.
- Mixing the batter incrementally as directed below helps it come together smoothly, resulting in a moist cake. Baking is a science, and every step matters.
- Use a long wooden pick or a cake tester to make sure the cake is done all the way in the middle. Toothpicks are sometimes too short to reach the center of bundt cakes.
- To easily flip the apple spice cake out of the bundt pan, place a wire rack or cake plate upside down over the open end of the pan. Securely hold the rack or plate to the pan, and, in one swift motion, flip it all over. Set it down and let the bundt pan sit for a few minutes to allow the cake to release.
- A pastry brush helps you apply the whiskey glaze evenly to the top of the cake. However, you can just pour it on, too.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 8, 2018. Last updated July 7,2023 for readability and editorial improvements..
Anne Marie Allen says
Is the glaze with powdered sugar or regular sugar?
Marye says
Regular sugar, as the recipe states.
Mike says
Made this for Sunday dessert, it's now my favorite! Thanks for sharing.
Debra says
Thanks for this moist and delicious cake.I used apple cider instead of whiskey. I will make this cake again.
Marye says
I'm so glad you liked it!!
Mary Beth says
Hi. Thank you for clarifying the cloves in the ingredient list. I made the cake, and it was awesome!