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Cozy Cinnamon Apple Dapple Bundt Cake

cinnamon apple dapple bundt cake - featured image
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An easy fall dessert that comes together in about 15 minutes of active prep time. This moist, cinnamon-spiced bundt cake is packed with apple chunks and walnuts, topped with a simple cinnamon glaze—perfect for potlucks, Thanksgiving, or cozy autumn evenings.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 2 cups peeled and chopped apples (about 2 medium apples, such as Honeycrisp or Granny Smith)
  • 1/2 cup chopped walnuts (optional, toasted for more flavor)
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick baking spray, then dust with flour and tap out excess.
  2. Peel, core, and chop apples into 1/2-inch cubes. Toss with 1 tablespoon of the measured flour to prevent sinking. Set aside.
  3. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg until evenly combined.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  5. Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract. Batter may look curdled—this is normal.
  6. With mixer on low speed, add one-third of the flour mixture, then half of the buttermilk. Repeat with another third of flour, remaining buttermilk, and finish with last third of flour. Mix just until combined; do not overmix.
  7. Using a rubber spatula, gently fold in floured apples and walnuts (if using) until evenly distributed.
  8. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles. Pan should be about two-thirds full.
  9. Bake for 45-55 minutes, until a toothpick inserted near center comes out clean or with a few moist crumbs. Start checking at 42 minutes.
  10. Cool cake in pan on a wire rack for exactly 15 minutes. Invert onto rack and lift off pan. Cool completely before glazing, about 1 hour.
  11. For the glaze: In a small bowl, whisk together powdered sugar, 1/2 teaspoon cinnamon, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. Add more milk 1 teaspoon at a time until thick but pourable (like heavy cream).
  12. Once cake is completely cool, drizzle glaze over top in a zigzag pattern, letting it drip down sides. Let set for 10 minutes before slicing.

Notes

For best results, use room temperature eggs and buttermilk. Grease the bundt pan thoroughly even if non-stick. Let cake cool exactly 15 minutes in pan before inverting. Cake keeps at room temperature for up to 4 days and freezes well (unglazed) for up to 3 months. For a dairy-free version, use melted coconut oil or vegan butter and almond/oat milk with lemon juice. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: apple bundt cake, cinnamon apple cake, fall dessert, easy bundt cake, apple dapple cake, potluck dessert, Thanksgiving dessert

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