I finally present to you this Apple Bundt Cake recipe after spending three days studying it and two failed attempts. As I often say or as you often read in my blog, I don’t post a recipe unless it convinces me, I do it for the simple reason that if it didn’t convince me, imagine you. During this quarantine period, I let my imagination run wild and gave space to the many recipes I had noted in my cooking notebook.
The recipe in question had all the right cards until I made it the first time, and the apples disappeared halfway through the cake. Then came the second attempt, and finally, here’s the Bundt Cake I wanted.
I am satisfied both with the aesthetics and the substance.
I hope you’ll like it too because, as always, I’ll be waiting for your photos and comments.
Witch: All alone, little one?
Snow White: Yes, I’m alone, but…
Witch: And… the dwarfs aren’t here?
Snow White: No, they’re not here.
Witch: Are you making a cake?
Snow White: Yes, a blueberry pie.
Witch: But it’s the apple pie, little one, the favorite dessert of men!
In the blog, you can also find the recipe for the Cake with Yogurt and Apples simple to prepare. Alternatively, if you are a muffin lover, you can try the Muffins with Rice Flour and Apples.
The recipe for the Apple Bundt Cake is included in the Collection of Bundt Cake Recipes you can find in the blog Le Ricette di Bea.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 538.78 (Kcal)
- Carbohydrates 73.80 (g) of which sugars 34.74 (g)
- Proteins 12.59 (g)
- Fat 23.31 (g) of which saturated 4.98 (g)of which unsaturated 17.49 (g)
- Fibers 1.71 (g)
- Sodium 219.34 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for an Apple Bundt Cake
This bundt cake is made with a 9-inch mold, if you want to buy it, you can do so here
- 2 cups All-purpose flour
- 3/4 cup Brown sugar
- 1/3 cup Potato starch (or cornstarch)
- 3 Eggs
- 1/3 cup Milk
- 1/2 cup Vegetable oil
- 2 Apples
- as needed Lemon juice
- 1 pinch Salt
- 1 packet Vanilla (or a vial)
- as needed Powdered sugar
- as needed Brown sugar
- 1 packet Baking powder
Tools to prepare the apple bundt cake
- 1 Oven
- 1 Mixer
- 1 Scale
- 1 Bowl
- 1 Bundt cake pan
- 1 Spatula
- 1 Cutting board
- 1 Knife
- 1 Plate
- 1 Glass
Preparation of the Apple Bundt Cake with 9-inch mold
The preparation time for the Apple Bundt Cake is very short, so let’s start by preheating the oven to 356°F with static mode.
Take the apples and, leaving the skin on, cut them into slices about 1/8 to 1/6 inch thick; do not make them too thick, or they will end up in the batter as happened to me on the first attempt.
Arrange them on a plate so they don’t overlap, then sprinkle them with lemon juice so they don’t turn black immediately.
Let’s move on to preparing the cake batter. In a bowl, beat the three eggs with the brown sugar for a couple of minutes; the eggs should become nice and frothy.
Gradually add the milk and vegetable oil. Then add the sifted flour by tablespoon, followed by the potato starch and a pinch of salt.
Finally, add the packet of baking powder. Mix the batter until all the ingredients are well combined and there are no lumps.
Grease the bundt cake pan, in my case 9 inches, with vegetable oil or butter. Pour in the batter and place the apple slices on top, as you can see in the photos. Sprinkle with brown sugar.
Bake our Apple Bundt Cake with brown sugar for about 40 minutes. Always do the toothpick test before turning off the oven. Once the baking time is over, turn off the oven and leave it closed with the cake inside for about 5 more minutes.
Serve the Apple Bundt Cake with a nice dusting of powdered sugar.
I wish you all a good appetite and remind you that I await you every day here on the blog with many easy and quick recipes like this one!
Storage:
The Apple Bundt Cake with brown sugar can be stored in a cake container for up to a week; you’ll see it never becomes too hard. The important thing is that before closing it in the cake container, make sure it is completely cold, otherwise, it might become moist from its own heat.
Other recipes with Apples:
I often use Apples to prepare ideal desserts for breakfast, so I leave you the Apple Cake with Lemon Scent and the Apple Roses very easy to prepare even with children if you like.
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