Brown Sugar Cinnamon Apple Bundt Cake

Brown Sugar Cinnamon Apple Bundt Cake baked with fresh apples and a cinnamon sugar swirl. No glaze needed, just confectioners’ sugar before serving.

Course Dessert

Cuisine American

Keyword apple bundt cake recipe, apple cinnamon bundt cake, brown sugar cinnamon apple bundt cake, cinnamon apple bundt cake, cinnamon sugar swirl cake, easy fall apple cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 420kcal

Author Cathy Pollak

Equipment

12-cup Bundt pan (2.8 L) Right volume so the cake bakes evenly.
mixing bowls One for dry, one for wet ingredients.
whisk For sugar, eggs, dry mix.
Saucepan To melt butter gently.
rubber spatula For folding the batter.
cooling rack To cool the cake after unmolding.
peeler To peel the apples.
measuring cups and spoons Consistent results.

Ingredients

2½ cups (312 g) all-purpose flour
1 tbsp (8 g) + 1 tsp (3 g) ground cinnamon divided
2 tsps (8 g) baking powder
½ tsp (2.5 g) baking soda
1 tsp (6 g) table salt
1 cup (227 g) unsalted butter melted
2 cups (440 g) light brown sugar divided
4 large eggs room temperature
4 medium-sized (~ 500 g) Granny Smith apples peeled, cored, chopped into ½-inch (1.25 cm) pieces
confectioners' sugar for dusting

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan (2.8 L).
In a small bowl, whisk the flour, 1 tablespoon cinnamon (8 g), baking powder, baking soda, and salt. Set aside.
2½ cups (312 g) all-purpose flour, 1 tbsp (8 g) + 1 tsp (3 g) ground cinnamon, 2 tsps (8 g) baking powder, ½ tsp (2.5 g) baking soda, 1 tsp (6 g) table salt
Melt the butter in a medium saucepan over low heat. Remove from heat and let cool slightly, about 10 minutes. Whisk in 1 ½ cups brown sugar (330 g) until smooth, then whisk in the eggs.
1 cup (227 g) unsalted butter, 2 cups (440 g) light brown sugar, 4 large eggs
Fold the flour mixture into the butter mixture until just combined. Do not overmix. Gently fold in the apples.
4 medium-sized (~ 500 g) Granny Smith apples
Spoon half of the batter into the prepared pan. In a small bowl, mix the remaining ½ cup brown sugar (110 g) with 1 teaspoon cinnamon (3 g). Sprinkle this over the batter. Top with the remaining batter and smooth the surface.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 30 minutes, then invert onto a cooling rack. Cool completely. Dust with confectioners’ sugar before serving.
confectioners' sugar

Notes

A true 12-cup (2.8 L) Bundt pan gives the right rise.
Apple pieces at ½ inch (about 1.25 cm) keep their shape without turning mushy.
Fold dry into wet just until you no longer see streaks of flour. Overmixing makes a tough cake.

If you’re making this brown sugar cinnamon apple bundt cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition