Apple Cinnamon Bundt Cake
Easy, butter-free apple bundt cake with cinnamon. Super simple recipe, with no decorating required & includes grams, cup and ounce measurements.
Equipment
- Scales or measuring cups
- Measuring Spoons
- Vegetable Peeler
- Vegetable Knife
- Chopping Board
- Small bowl for apples
- Sieve
- Large mixing bowl
- Hand mixer/Stand Mixer (optional)
- Small measuring jug
- Spoon
- Silicone or Plastic spatula
- Bundt pan* (25.5cm x 9cm (10"x3.5"), or smaller, 6 cup ideal)*
- Lining Paste or butter & flour (to grease)*
- Timer or Phone Timer
- Cooling rack
- Serving Plate/Cake Stand
Ingredients
- 188 grams Self-raising flour (1½ cups, 6½ oz OR Plain/A.P. flour plus 2 tsp baking powder)*
- 1 tsp Baking Powder (level)
- 1½ tsp Ground Cinnamon
- ¼ tsp Ginger
- ⅕ Nutmeg (freshly grated or ¾ tsp Ground Nutmeg, optional)
- 2 Eggs (medium - large) (large - extra large US)
- 200 grams Light Brown Sugar (1 packed cup, 7 oz or any sugar)*
- 130 ml Vegetable Oil (½ cup, 4½ fl oz, or any neutral oil)
- 2-3 Apples (medium-large sized, about 200g (7 oz), or about 1½ cups worth chopped in 1¼cm (½″) pieces. )*
- 180 ml Milk (Upto ¾ cup, 6 fl oz - enough to loosen batter)
* denotes - see notes
Instructions
Prepare The Apples
- Peel, core and chop the 2-3 Apples, to 1-1¼cm (½″) pieces. You are looking for chopped weight of about 200g (7 oz), or 1½ cups but does not need to be exact. Place in a bowl. coat with lemon juice and leave to the side.
Prepare The Batter
- Heat the oven to: 170°c/150°c Fan oven/325°f/Gas Mark 3.
- Sieve 188 grams Self-raising flour, 1 tsp Baking Powder, 1½ tsp Ground Cinnamon, ¼ tsp Ginger & ⅕ Nutmeg over a mixing bowl & mix to combine. **If using Plain/All Purpose flour, remember to add the 2 amounts of baking powder**. Now add in 200 grams Light Brown Sugar and mix through.
- Add in one of the 2 Eggs (medium - large) & briefly mix before adding in the oil. Now add in the 2nd egg & mix through before very gradually adding in the milk, You want a thick but pourable batter that leaves a 'trail' or 'ribbon'. **Note you might not need all of the milk**
- Add a few tbsp of flour to the chopped apple to coat and prevent all pieces sinking, before gently folding the apple into the cake batter, in 3 increments for an even distribution.
Grease The Bundt Tin/Pan
- Generously grease the bundt with either homemade lining paste (cake goop) or use butter & flour. (Note I have not tested with cake release spray). Brush the lining paste in upward strokes and apply 2 layers.
Bake The Cake
- Now carefully spoon the cake batter into the greased bundt, levelling off as best you can and tapping a few times on the worktop to expel any trapped air. Then place on a cookie tray/sheet before popping into the centre of the oven to bake.
- Bake for 35 - 45 minutes till risen, golden, cocktail stick comes out clean, cake coming away from the sides of the tin or has internal temperature of 93°c – 98°c (200°f – 209°f). **Cover with foil part way through if colouring too much.
- Leave to cool in the tin, on top of a cooling rack for about 30 minutes. Then use a serving plate or cake stand to invert the cake & release the cake. Leave on the plate on top of the cooling rack to cool more before slicing.
Serving & Storing
- No need for decoration but you can add some icing/powdered sugar or homemade salted caramel sauce. I served here with some cream and Golden Syrup.
- Will keep for up to 3 days on a cake stand with dome, or in an airtight container or tin. Avoid the fridge as condensation can make the cake soggy.
Video
Notes
***More detailed information & photos can be found before this Recipe Card.
Apples -due to variety of sizes, I have approximated as 2 - 3 medium to large apples, but also included as 200g (7 oz), or 1½ cup chopped in 1-1¼cm (½″) pieces. Does not need to be exact amount however.
Flour - UK self-raising flour & Plain (All Purpose) flour used in recipe development & testing. If using Plain/A.P, flour, please remember to add the 2 amounts of baking powder listed above.
Spices - freshly grated nutmeg is great but ground is fine too.
Sugar - granulated, caster, ultra/super fine, light or dark brown sugar all work for this recipe.
Bundt Pan/Tin Size - my Masterclass bundt measures 25.5cm (10") at its widest, and is 9cm (3.5") deep (about a 7.5 - 8 cup capacity). However, batter only fills a little over halfway up the tin, so don't use a bigger bundt. 5 or 6 cup pan would work.
Greasing Bundt - cake release spray not tested for this cake, but lining paste (cake goop) works great and butter & flour is a good substitute. See before Recipe Card more on this.
Tips - Coating chopped apple in lemon juice to stop discolouring. Flour coat the apple pieces to stop all pieces sinking to the bottom of the cake. However, don't add flour right after adding lemon juice. Add flour right before adding to batter.
Try a simple lemon poppy seed drizzle bundt cake next. Or check out the cake recipes page and the bundts. Easy beginner sweet recipes can be found on the Sweet Lessons page.
Spices - freshly grated nutmeg is great but ground is fine too.
Sugar - granulated, caster, ultra/super fine, light or dark brown sugar all work for this recipe.
Bundt Pan/Tin Size - my Masterclass bundt measures 25.5cm (10") at its widest, and is 9cm (3.5") deep (about a 7.5 - 8 cup capacity). However, batter only fills a little over halfway up the tin, so don't use a bigger bundt. 5 or 6 cup pan would work.
Greasing Bundt - cake release spray not tested for this cake, but lining paste (cake goop) works great and butter & flour is a good substitute. See before Recipe Card more on this.
Tips - Coating chopped apple in lemon juice to stop discolouring. Flour coat the apple pieces to stop all pieces sinking to the bottom of the cake. However, don't add flour right after adding lemon juice. Add flour right before adding to batter.
Try a simple lemon poppy seed drizzle bundt cake next. Or check out the cake recipes page and the bundts. Easy beginner sweet recipes can be found on the Sweet Lessons page.
***I am not a qualified nutritionist, & all nutritional values are based on a serving of 1 slice of apple bundt cake, as per recipe above with 12 slice yield & with no toppings. Bigger or smaller slices & the nutritional values will change. All values from MyFitnessPal.com
Nutrition Facts
Apple Cinnamon Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
239
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
29
mg
10
%
Sodium
58
mg
3
%
Potassium
50
mg
1
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.