Apple Bundt Cake

PIn it

Introduction

This Apple Bundt cake uses grated apples mixed directly into the batter, which keeps the crumb moist without requiring any added liquid—and the cake stays tender for days. Lemon zest brightens the spice blend (cinnamon, allspice, nutmeg), while raisins add pockets of sweetness. Bake it once and you’ll have a sturdy, slice-able cake that works as a weeknight dessert, a coffee-shop-style snack, or a make-ahead contribution to a potluck.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12

Ingredients

• 2 cups (450 g / 16 oz) white granulated sugar
• Zest of 1 lemon
• 4 eggs
• 1 cup (250 ml / 8.5 fl oz) vegetable oil
• 1 tsp vanilla
• 2 cups (275 g / 9.7 oz) flour
• ½ tsp allspice
• ½ tsp nutmeg
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3 large tart apples, grated
• ½ cup (40 g / 1.4 oz) raisins

Instructions

1. Mix quickly the sugar and lemon rind in a food processor.
2. Add eggs and blend until it becomes a nice cream.
3. Continue blending while slowly adding the oil. Blend until well mixed and add vanilla.
4. In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).
5. Mix the dry ingredients slowly into the batter, blending until it becomes nice and thick.
6. Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.
7. Add raisins, and pulse the processor as to just mix them in and not shred them.
8. Bake in a bundt pan for 55 minutes at approximately 320°F (160°C; gas mark 3) or until a knife inserted into the center comes out clean.

Variations

Spice intensity: Increase cinnamon to 1.5 tsp and nutmeg to ¾ tsp if you prefer a warmer, more assertive spiced-cake flavor; reduce either spice by half if you want the apples and lemon to dominate.

Texture variation: Swap half the grated apples for finely diced apple pieces (not shredded). This gives you distinct apple chunks in each slice instead of a uniform crumb.

Nut addition: Fold in ½ cup chopped walnuts or pecans along with the raisins. They add crunch and a toasty note without changing the cake’s moisture balance.

Dried fruit swap: Replace the raisins with chopped dried cranberries, apricots, or dates for a different sweet-tart accent.

Lower sugar: Reduce sugar to 1¾ cups if you find the original too sweet; the grated apples provide natural sweetness and the lemon zest will feel brighter.

Tips for Success

Don’t overblend the apples. Once you add grated apples to the batter, pulse just until combined—overworking releases excess juice and can make the texture gummy instead of moist and tender.

Grate apples just before mixing. If you grate them too early, they’ll oxidize and release liquid. Prep everything else first, then grate the apples as the last step before combining.

Check doneness at 50 minutes. Bundt cakes can bake unevenly depending on your oven. Start checking with a knife at the 50-minute mark; if it comes out clean, pull the cake out rather than waiting the full 55 minutes.

Cool the cake in the pan for 10 minutes before turning it out. This allows the structure to set enough to unmold cleanly without sticking or cracking.

Use tart apples (Granny Smith or similar). Sweet apples will make the cake cloying when combined with the sugar and raisins; tart varieties balance the sweetness and brighten the spice.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days—the apples keep the crumb moist, so it actually improves slightly on day two. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 1 month; thaw at room temperature for 2–3 hours before serving.

Reheating is optional since this cake is tender and flavorful at room temperature. If you prefer it warm, wrap a slice loosely in foil and warm it in a 300°F oven for 8–10 minutes, or microwave a single slice for 20–30 seconds.

FAQ

Can I use a regular round cake pan instead of a bundt pan?

Yes. Use two 8-inch round pans or one 9-inch round and reduce baking time to 45–50 minutes, checking at 40 minutes. The cake will bake faster in a shallower shape.

The cake sank in the middle—what happened?

Your oven likely runs cool, or you opened the door too early. Next time, skip peeking before the 50-minute mark, and if your oven runs slow, increase the temperature to 325°F.

Can I substitute the vanilla powder with something else?

Yes—use 1 tsp of vanilla bean paste (stir it in with the oil), or omit it entirely and add an extra ¼ tsp of cinnamon instead.

Should I sift the flour separately or with the other dry ingredients?

The recipe calls for sifting all dry ingredients together in a separate bowl, which is faster and equally effective. Sifting removes lumps and aerates the mixture, so don’t skip this step.