There’s nothing quite like the smell of cinnamon and apples wafting through the kitchen on a crisp autumn day. This Spiced Apple Bundt Cake has been my go-to fall dessert for years – it’s the perfect balance of cozy spices and moist, tender crumb that makes everyone ask for seconds. I still remember making this recipe with my grandma when I was little, her hands guiding mine as we folded in the grated apples. The secret? Using plenty of fresh apples and that magical blend of cinnamon and nutmeg. Simple enough for weeknights but special enough for holidays, this cake always disappears faster than I can say “spiced apple bundt cake”!

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Why You’ll Love This Spiced Apple Bundt Cake

Trust me, this isn’t just any apple cake – it’s the kind of recipe you’ll come back to again and again. Here’s why:

Effortless baking: No fancy techniques – just simple mixing and baking
Pantry-friendly: Uses ingredients you probably already have on hand
Crowd-pleaser: The aroma alone will have neighbors knocking at your door
Perfectly balanced: Not too sweet, with that warm spice flavor we all crave

Seriously, one bite and you’ll understand why this cake never lasts long in my house!

Ingredients for Spiced Apple Bundt Cake

Gather these simple ingredients – I promise you won’t need anything fancy for this beauty:

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated apples (about 2 medium, peeled)
1/2 cup chopped walnuts (optional)

Ingredient Notes & Substitutions

Granny Smith apples are my go-to – their tartness balances the sweetness perfectly and they hold their texture when baked. For the butter, it should be soft enough that your finger leaves an indent but not melted (about 65°F). No walnuts? Pecans work beautifully too! If you’re feeling adventurous, try adding a handful of plump raisins soaked in apple juice – my aunt swears by this little trick.

How to Make Spiced Apple Bundt Cake

Now for the fun part – let’s bake this beauty! I’ve made this cake dozens of times, and these steps never fail me:

Prep your pan first – Preheat that oven to 350°F (175°C) and grease your bundt pan really well. Nothing’s worse than a stuck cake!
Whisk dry ingredients – In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg and salt. Set this aside while you work on the good stuff.
Cream butter and sugar – This is where the magic starts! Beat the softened butter and sugar together for a good 2-3 minutes until light and fluffy. Don’t rush this step – those tiny air bubbles make the texture perfect.
Add eggs and vanilla – Crack in the eggs one at a time, mixing well after each. Then stir in the vanilla until everything’s beautifully combined.
Fold in the apples – Gently mix in the grated apples and walnuts (if using) until just incorporated. The batter will be thick and smell amazing!
Bake to golden perfection – Pour into your prepared pan and bake for 45-50 minutes. You’ll know it’s done when your kitchen smells like a cinnamon-scented dream.

Pro Tips for Perfect Spiced Apple Bundt Cake

Here are my hard-earned secrets after many batches: First, grease every nook of that bundt pan – I use butter and a light flour dusting. Second, resist overmixing once you add the flour – a few streaks are okay! Finally, use the toothpick test – it should come out with moist crumbs, not wet batter. Let the cake cool completely before flipping – patience prevents heartbreak!

Serving & Storing Spiced Apple Bundt Cake

Oh, the best part – enjoying your masterpiece! I love dusting mine with a snowy blanket of powdered sugar right before serving. For special occasions, a dollop of freshly whipped cream takes it over the top. My husband swears it’s even better with a scoop of vanilla ice cream melting over a warm slice.

To store, just cover it tightly at room temperature for up to 2 days – if it lasts that long! For longer storage, wrap individual slices in plastic and freeze for up to 3 months. A quick zap in the microwave brings back that just-baked goodness.

Spiced Apple Bundt Cake Variations

Oh, the fun you can have with this recipe! My family’s favorite twist is adding golden raisins soaked in warm apple cider – they plump up beautifully. Try swapping the cinnamon for pumpkin spice blend when you’re feeling extra cozy. For special occasions, a simple powdered sugar glaze drizzled over the top makes it look bakery-worthy. The best part? This cake welcomes all your creative ideas!

Spiced Apple Bundt Cake FAQs

Over the years, I’ve gotten so many questions about this cake – here are the ones that pop up most often:

Can I use oil instead of butter? Absolutely! The cake will be slightly more moist and dense (not necessarily bad!). Use 1/3 cup neutral oil like vegetable or canola. But trust me, butter gives that irreplaceable rich flavor.

How do I prevent sticking disasters? Grease every single crevice of that bundt pan – I mean it! My foolproof method: coat with softened butter using a pastry brush, then dust with flour. Works like a charm every time.

Can I make this ahead? Yes! Bake it up to 1 day before serving – the flavors actually deepen overnight. Just wrap it tightly once cooled. If you’re really planning ahead, freeze slices for up to 3 months!

Nutritional Information

Just so you know what you’re indulging in (not that I ever count when it comes to this cake!):

Calories: 280 per slice
Fat: 12g (6g saturated)
Carbs: 40g
Protein: 4g

Remember, these values are estimates – your exact nutrition may vary based on brands or substitutions. But honestly? Some things are just worth every delicious bite!