Old-Fashioned Apple Bundt Cake: This Cake Is the Apple of Fall’s Eye

When it comes to fall baking, this Old-Fashioned Apple Bundt Cake doesn’t just take the cake—it bundles it up in cozy spices, tart Granny Smith apples, and a cinnamon glaze that could make any pumpkin dessert green with envy. It smells like a hug from your grandma and tastes like autumn in every bite. Perfect for holiday gatherings or a cozy weekday treat, this cake is your golden (delicious) ticket.

Why This Apple Bundt Cake Is a Fall Favorite

• Packed with real apples, brown sugar, and warm spices for unmistakable fall flavor
• Moist and tender crumb, thanks to sour cream and butter
• Nostalgic, old-fashioned feel perfect for cozy gatherings
• Generous yield—up to 16 slices for potlucks, parties, or leftovers
• Make-ahead friendly: tastes even better the next day

Ingredients for Old-Fashioned Apple Bundt Cake

This recipe uses pantry staples and seasonal favorites to create a rich, flavorful cake:

• For the Cake:
  • 2 Granny Smith apples, peeled, cored, and cut into ½-inch pieces (about 3 cups)
  • 1¼ cups light brown sugar, packed
  • 1 cup granulated sugar
  • ⅓ cup golden raisins and dried cherries, chopped
  • ⅓ cup chopped walnuts
  • 1½ tsp + 1 tbsp ground cinnamon, divided
  • ¾ tsp ground ginger, divided
  • 3½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1½ cups butter, at room temperature
  • 5 large eggs
  • 1 cup sour cream
  • 1½ cups + 2 tbsp milk
• For the Glaze:
  • 1 lb confectioners’ sugar
  • ½ cup sour cream
  • 1–2 tbsp milk, as needed for consistency
  • ½ tsp ground cinnamon (for the cinnamon drizzle)

Step-by-Step Instructions for the Perfect Apple Bundt Cake

1. Prep the Pan: Preheat oven to 350°F. Butter and flour a 13-cup Bundt pan.
2. Make the Apple Mixture: Combine apples, ¼ cup brown sugar, dried fruit, walnuts, 1 tsp cinnamon, and ¼ tsp ginger. Set aside.
3. Mix the Dry Ingredients: In a bowl, whisk together flour, 1 tbsp cinnamon, baking powder, baking soda, salt, and remaining ½ tsp ginger.
4. Cream the Butter & Sugars: Beat butter, granulated sugar, and remaining 1 cup brown sugar until light and fluffy (about 3 minutes).
5. Add Wet Ingredients: Beat in eggs one at a time, then add ½ cup sour cream.
6. Combine: Alternately add the flour mixture and 1½ cups milk until just combined.
7. Assemble the Cake: Spoon half the batter into the pan. Add apple mixture, then top with remaining batter.
8. Bake: 60–75 minutes or until a toothpick comes out clean. Cool 30 minutes in the pan, then transfer to a wire rack.
9. Make the Glaze: Whisk confectioners’ sugar, ½ cup sour cream, and 1 tbsp milk. Adjust with milk as needed.
10. Add the Cinnamon Drizzle: Mix ⅓ cup glaze with ½ tsp cinnamon. Spoon white glaze over cooled cake, let set 5–10 minutes, then drizzle cinnamon glaze.

Expert Tips for Baking the Best Apple Bundt Cake

• Use Tart Apples: Granny Smiths balance sweetness and hold shape.
• Don’t Overmix: Mix flour only until just combined for tender crumb.
• Test for Doneness: Bundt pans vary—start checking at 55 minutes.
• Let It Rest: Cooling helps glaze set and flavors develop.
• Add Nutmeg: Optional, for extra autumn flavor.

For more bundt success, check out Baking Tips for Perfect Bundt Cakes.

Creative Variations to Try

• Swap glaze for warm caramel sauce
• Use cranberries instead of cherries for a tart twist
• Add maple syrup to the glaze for extra fall coziness
• Replace walnuts with toffee bits or extra dried fruit
• Make mini Bundts; reduce bake time to 25–30 minutes

Serving Suggestions

• Dust with powdered sugar for a rustic finish
• Serve with vanilla ice cream or Homemade Cinnamon Whipped Cream
• Pair with spiced apple cider or a caramel latte, like Caramel Apple Cider
• Perfect for Thanksgiving, fall brunches, or cozy coffee breaks

FAQs About Apple Bundt Cake

Can I make this cake ahead of time? Yes, it tastes even better after resting overnight.

Can I freeze it? Absolutely. Wrap slices and freeze up to 3 months.

Can I use other apples? Yes—Honeycrisp, Fuji, or Braeburn work well.

What if I don’t have sour cream? Full-fat Greek yogurt is a great substitute.

Final Thoughts: A Slice of Nostalgia

This Easy Old-Fashioned Apple Bundt Cake is more than just dessert—it’s a celebration of fall flavors, family traditions, and the joy of baking something that feels like home. With its tender crumb, spiced apple filling, and cinnamon glaze, it’s a recipe that deserves a permanent spot in your seasonal rotation. Bake it once, and you’ll be hooked. Bake it twice, and you’ll be the hero of every fall gathering.

Continue to Content

Old-Fashioned Apple Bundt Cake You’ll Fall For

Yield: 16

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Additional Time: 30 minutes

Total Time: 2 hours

This Old-Fashioned Apple Bundt Cake is packed with cozy fall flavors—Granny Smith apples, warm spices, and a cinnamon glaze that melts in your mouth. Perfect for Thanksgiving, holiday brunches, or a cozy autumn treat, it’s a cake that brings the smell and taste of fall right into your kitchen.

Pair it with our Homemade Cinnamon Whipped Cream or sip alongside Hot Caramel Apple Cider for the ultimate fall experience.

Print

Ingredients

For the Cake:

• 2 Granny Smith apples, peeled, cored, and cut into ½-inch pieces (about 3 cups)
• 1¼ cups light brown sugar, packed
• 1 cup granulated sugar
• ⅓ cup golden raisins and dried cherries, chopped
• ⅓ cup chopped walnuts
• 1½ tsp + 1 tbsp ground cinnamon, divided
• ¾ tsp ground ginger, divided
• 3½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1½ cups butter, at room temperature
• 5 large eggs
• 1 cup sour cream
• 1½ cups + 2 tbsp milk

For the Glaze:

• 1 lb confectioners’ sugar
• ½ cup sour cream
• 1–2 tbsp milk, as needed for consistency
• ½ tsp ground cinnamon

Instructions

Prep the Pan: Preheat oven to 350°F. Butter and flour a 13-cup Bundt pan.

Make the Apple Mixture: Combine apples, ¼ cup brown sugar, dried fruit, walnuts, 1 tsp cinnamon, and ¼ tsp ginger. Set aside.

Mix the Dry Ingredients: Whisk together flour, 1 tbsp cinnamon, baking powder, baking soda, salt, and remaining ½ tsp ginger.

Cream Butter & Sugars: Beat butter, granulated sugar, and 1 cup brown sugar until light and fluffy (about 3 minutes).

Add Wet Ingredients: Beat in eggs one at a time, then ½ cup sour cream.

Combine: Alternately add flour mixture and 1½ cups milk until just combined.

Assemble the Cake: Spoon half the batter into the pan. Add apple mixture, then top with remaining batter.

Bake: 60–75 minutes, or until a toothpick inserted in the center comes out clean. Cool 30 minutes in the pan, then transfer to a wire rack.

Make the Glaze: Whisk confectioners’ sugar, ½ cup sour cream, and 1 tbsp milk. Add milk as needed for consistency.

Add Cinnamon Drizzle: Mix ⅓ cup glaze with ½ tsp cinnamon. Spoon white glaze over cooled cake, then drizzle cinnamon glaze.

Notes

Expert Tips

• Use tart apples like Granny Smith to hold shape and balance sweetness.
• Don’t overmix after adding flour to keep a tender crumb.
• Test Bundt cake doneness at 55 minutes—ovens vary.
• Let the cake rest for 30 minutes to set glaze and flavors.
• Optional: add a pinch of nutmeg for extra autumnal warmth.

Creative Variations

• Swap glaze for warm caramel sauce
• Replace cherries with cranberries for a tart twist.
• Add maple syrup to the glaze for more fall flavor.
• Swap walnuts with toffee bits or extra dried fruit.
• Make mini Bundts; reduce bake time to 25–30 minutes.

Serving Suggestions

• Dust with powdered sugar for a rustic look.
• Serve with cinnamon whipped cream.
• Pair with hot caramel apple cider or a spiced latte.
• Perfect for Thanksgiving, cozy brunches, or coffee breaks.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 1019Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 270mgSodium: 259mgCarbohydrates: 191gFiber: 6gSugar: 40gProtein: 30g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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