Apple Bundt Cake

Introduction

This one-bowl Bundt cake uses grated apples and warming spices to deliver a tender, moist crumb without relying on butter or dairy. The lemon zest brightens the apple and cinnamon notes, while the relatively low oven temperature (320°F) ensures the cake bakes through evenly without the edges drying out.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 75 minutes
• Servings: 10–12

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

Swap the spices: Replace allspice and nutmeg with ½ tsp ground ginger and ¼ tsp ground cloves for a sharper, more austere spice profile that cuts through the sweetness.

Add fresh ginger: Stir 1 tablespoon of finely minced fresh ginger into the wet batter after the oil is incorporated; it adds a peppery note that complements tart apples.

Use brown sugar: Substitute half the granulated sugar with packed brown sugar for a deeper molasses flavor and slightly chewier texture.

Toast the raisins: Soak the raisins in warm water for 10 minutes before adding them; they’ll plump up and distribute their sweetness more evenly through the cake.

Replace the apples: Grate 2 large apples and 1 medium pear for a softer, less assertive fruit presence and slightly floral finish.

Tips for Success

Don’t skip sifting the dry ingredients together—this aerates the flour and helps distribute the leavening agents evenly, preventing dense spots in the finished cake.

Grate the apples no more than 5 minutes before adding them to the batter; if they sit too long, they’ll oxidize and turn brown, and excess moisture will seep out.

Test doneness with a thin knife or skewer inserted into the thickest part of the cake near the center. When it comes out clean with no wet batter clinging to it, the cake is done; overbaking will dry it out.

Don’t overprocess the apples or raisins in step 6–7; a few pulses are enough to combine them without breaking them into tiny pieces that will make the cake dense.

Storage and Reheating

To refresh a refrigerated slice, warm it in a microwave for 15–20 seconds uncovered, or place it on a plate and cover loosely with a paper towel while microwaving so it reheats gently without drying.

FAQ

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

Yes—use a 9-inch round or 8×8-inch square pan, but reduce the baking time to 45–50 minutes because the batter will be shallower and cook faster. Check for doneness at 40 minutes.

Why does the recipe use such a low oven temperature?

The low temperature (320°F instead of the typical 350°F) slows the baking process and prevents the spices and sugar from browning too quickly on the edges, which keeps the cake moist and even-crumbed throughout.

Can I replace the oil with melted butter or applesauce?

Oil is already in the recipe for a reason—it produces a tender, moist cake. Butter will change the flavor and texture slightly (denser, richer); applesauce will make the cake heavier and less flavorful. If you must substitute, use equal parts melted butter and accept the texture change.

Do I need to grease and flour the Bundt pan?

Yes, thoroughly. Use a pastry brush or paper towel to coat the pan with cooking spray or soft butter, then dust with a thin layer of flour and tap out the excess. A Bundt’s grooves trap batter easily, so this step prevents sticking.