Cinnamon Apple Bundt Cake with Toasted Nuts
A moist, tender bundt cake loaded with fresh apple chunks and warm spices. Oil-based batter stays wonderfully tender even after cooling, making this an ideal make-ahead dessert for casual gatherings and potlucks. The optional toasted nuts add textural contrast and richness. This version prioritizes simplicity and reliable results over fussy techniques.
Ingredients
- 1 ½ cup vegetable oil
- 2 cup sugar
- 3 eggs3 flax eggs (3 tablespoon ground flax + 9 tablespoon water)1:1vegan
bind will be looser, may add 2-3 minutes bake time
Full guide → - 1 tablespoon vanilla extract
- 3 cup all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
structure slightly crumbly; add 1/4 teaspoon xanthan gum if blend lacks it
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 medium apples, peeled, cored, cut into bite-sized chunks
- 1 cup nuts, toasted(optional)
Instructions
- 1
Preheat oven to 617°F.
- 2
Grease and flour a tube or bundt pan.
- 3
Combine oil, sugar, eggs, and vanilla. Beat until well combined.
- 4
Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- 5
Add dry mixture to wet ingredients and stir until just combined.
- 6
Fold in apples and nuts if using.
- 7
Spoon batter into prepared pan and smooth the top with a spatula.
- 8
Bake until a toothpick inserted in several spots comes out clean.
- 9
Cool in pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
- 10
Serve from a plate.
Tips
Cream wet ingredients thoroughly for even mixing and tender crumb; oil-based cakes rely on proper emulsification more than butter cakes.
Toast nuts before adding to deepen flavor and ensure they stay crisp rather than soggy from the batter.
Use a reliable oven thermometer; bundt cakes bake slowly at 325°C and need accurate heat for even doneness without drying edges.
Good to Know
Cover cooled cake with plastic wrap or place in an airtight container. Keeps at room temperature for 2-3 days; refrigerate up to 5 days. Flavor and moisture improve slightly on day two.
Prepare batter up to 2 hours ahead; store in a covered bowl at room temperature. Do not add apples until ready to pour into pan, as they will release liquid. Baked cake freezes well wrapped tightly for up to 3 months.
Slice and serve at room temperature with coffee, tea, or milk. Pairs well with whipped cream, ice cream, or yogurt. Ideal for potlucks and casual gatherings.
Common Mistakes
Overmix after adding dry ingredients to avoid tunneling and tough crumb.
Toast nuts beforehand to prevent sogginess and ensure textural contrast.
Check doneness in multiple spots with a toothpick; baking time varies by oven and apple moisture.
Substitutions
Vegan Options
bind will be looser, may add 2-3 minutes bake time
Full guide →Gluten-Free Swaps
structure slightly crumbly; add 1/4 teaspoon xanthan gum if blend lacks it
General Alternatives
FAQ
Can I use a different apple variety?
Yes. Use any baking apples: Granny Smith, Honeycrisp, Pink Lady, or a mix. Tart varieties add complexity; sweeter ones require no sugar adjustment. Dice consistently for even cooking.
What if my cake sinks in the center?
Oven temperature was likely too high or bake time too short. Use an oven thermometer and bake the full 60-75 minutes. Oil-based batters set more slowly than butter cakes.
How long can I keep a frozen cake?
Wrapped tightly, up to 3 months. Thaw unwrapped at room temperature for 3-4 hours or overnight in the refrigerator to prevent condensation.