Warm spices, apple goodness, and a delicious topping make this upside-down apple bundt cake the perfect fall dessert. This easy cake recipe is perfect for a weekend treat or a holiday gathering and will quickly become a family favorite.
One of my favorite ways to enjoy fall and apple season is with a delicious apple bundt cake.
Bundt cakes are a popular type of cake that is made in a specially shaped pan. They are often very decorative, with intricate designs that make them perfect for special occasions.
One of the most popular flavors of a bundt cake is apple. It is the perfect Thanksgiving dessert because it’s both easy to make and delicious. Apple bundt cakes are usually made with sweet and tart apples and fall spices like cinnamon and allspice.
This made-from-scratch apple bundt cake recipe is simpler to make than you might think, and the results are always impressive. Since this is an upside-down cake, there’s no need for any icing, making it even easier.
The result is a warm and fragrant autumn cake recipe. Additionally, it’s so easy to make that you’ll want to bake it repeatedly!
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Step-by-step instructions
Begin by preheating the oven to 350℉ (175°C) and setting the rack to the middle. Grease and flour a 12-cup bundt pan. Alternatively, use a nonstick spray.
First, we’ll make the almond topping for this cake.
To prepare the almond topping
In a medium bowl, combine ⅔ cup chopped almonds, ⅓ cup brown sugar (lightly packed), 1 teaspoon of ground cinnamon and a pinch of allspice. Reserve about 5 tablespoons of this mixture to create the “upside down” part of this delicious bundt cake. Set aside both nut mixtures while we get started with the cake batter.
To make the cake batter
In a large bowl, whisk or sift together the following: 2⅔ cup all-purpose flour (400 grams), 2 teaspoons baking powder and ¼ teaspoon salt.
In a separate bowl, whisk 4 eggs until light and foamy. Then, gradually whisk in 1⅓ cup of granulated sugar until the mixture becomes thick and pale yellow. This should take approximately 2 minutes.
Next, add ⅔ cup of vegetable oil, ½ cup of applesauce ((I typically use my homemade crockpot applesauce) and 2½ teaspoons of vanilla extract and whisk until properly combined. Set aside while we chop up the apples.
To prep the apples
For this recipe, you will need 3 medium-sized apples. Use your favorite apples for this cake, but we recommend combining tart and sweet apples.
Wash, peel, and core the apples. Then, chop 1 into small pieces and combine it with the 5 tablespoons of reserved nut mixture. This is the “upside down” part of our cake.
Chop another apple, then grate the third apple before adding it to the other almond nut mixture. When grating, use the large side of a box grater.
Combining the ingredients
Start by spreading and gently pressing the reserved apple-nut mixture, the “upside down” part, evenly over the bottom of your greased and floured bundt pan.
Now it’s time to slowly add the dry ingredients to the wet mixture in 3 additions. After each addition, mix with a wooden spoon until combined. Then, fold in the reserved apple nut mixture.
How to fill a bundt cake pan
Slowly pour the batter over the topping in the prepared pan. Alternatively, you can scoop the batter into the pan. Fill the pan three-quarters full. Tap the filled pan lightly on the countertop to release air bubbles in the batter. Gently smooth the top and move the batter up against the sides of the pan.
Bundt baking
Set the pan on the center rack of the oven preheated to 350° F (175° C). Bake for 50-60 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
Releasing the cake from the bundt pan
Let the cake cool in the pan on a rack for 10 minutes after taking it out of the oven. To invert the cake, place a wire rack over the top of the pan. Firmly grasp the bottom of the pan and hold the rack together, turn it upside down so that the cake falls onto the rack. Carefully lift off the bundt pan. Allow the cake to sit for a few hours before cutting and serving it.
Cutting the cake into portions
A bundt pan with flutes allows you to evenly and easily cut the cake into servings. For example, cut along the single flute to create one portion; cut the double flutes in half to create two portions. Generally, a 12-cup bundt pan provides 24 pieces.
Storing a bundt cake
To keep your cake fresh for 2-3 days, store it in an airtight container at room temperature. It will keep up to 5 days in the refrigerator. You can also wrap the cake or individual pieces tightly in plastic wrap and place them in a freezer-safe sealable bag or an airtight container. Freeze the cake for up to three months.
FAQ
First, you will need to lightly grease the pan with butter or cooking oil. Then, add a tablespoon or two of flour to the pan and tilt it so the flour coats the greased bundt pan. Tap out any excess flour before adding the batter to the pan.
If your cake sticks to the pan, it is likely because you did not properly grease and flour it properly. Simply run a plastic knife or thin spatula around the cake’s edge to loosen it.
No need to worry, you can easily patch it up! While the cake and topping are still warm, you can fix any areas left behind in the pan. Gently loosen the cake topping from the pan and press it back into place on the cake. It will still be delicious.
We recommend combining tart and sweet apples to get the most flavor in this cake. Our favorite combinations include MacIntosh, Granny Smith apples and pink lady. However, you can use any type of apple you like.
Any nut can be used, though it is important to chop them into small pieces. Pecans and walnuts are great alternatives.
Tips
- Use a tart and sweet apple combination for the best flavor.
- Grease and flour your bundt pan properly to avoid sticking.
- Carefully chop the apples into small pieces. Large apple chunks release too much moisture while baking, leaving big holes and a gooey texture behind.
- Do not overmix the batter when combining the wet and dry ingredients.
- Pour the batter into the pan slowly to avoid air bubbles.
- Patch up any nut toppings that may have stuck to your bundt pan while it was still warm.
Easy apple recipes
You’ll want to try our other recipes if you enjoy simple-to-make and easy apple desserts.
Apple Crostata
This Apple Crostata is a delicious traditional Italian rustic free-form tart made with a flaky pasta frolla and filled with fresh apples.
Check out this apple muffin recipe for a fun twist on apple pie. Every bite of these individual servings has the flavors of warm apple pie, but they are much easier to make.
Too many apples
If you went apple picking and came home with too many apples, don’t worry! We have plenty of recipes to help you use them. Why not try our delicious spiced apple butter or this sugar-free chunky apple sauce? If you have bright red apples, you might even end up with pink apple butter!
Recipe origins
Recently, a reader inquired about transforming my mom’s apple cake recipe into a moist apple bundt cake, so I decided to document the process. This upside-down apple cake is a tasty variation of my mom’s original recipe.
Not only is this a delicious apple dessert, but it’s also stunning. The apples caramelize as they bake, creating a beautiful topping for the cake. This fresh apple cake is the perfect addition to your Thanksgiving table, whether you enjoy it warm from the oven with a scoop of ice cream or a dollop of sweet ricotta.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this upside-down apple bundt recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Easy Apple Bundt Cake: Upside Down Recipe
Equipment
- 12- cup Bundt pan
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Ingredients
Nut Topping:
- ⅔ cup almonds raw, whole, roughly chopped
- ⅓ cup brown sugar
- 1 teaspoon cinnamon or more to your liking
- pinch allspice
The Cake:
- 2⅔ cup flour 400 grams, all-purpose
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 eggs
- 1⅓ cup sugar granulated
- ⅔ cup vegetable oil
- ½ cup applesauce
- 2½ teaspoon vanilla extract
- 2 medium apples peeled, cored and diced
- 1 medium apple peeled, cored and grated
Instructions
- Preheat the oven to 350℉ (175°C). Set the rack in the middle.
- Grease and flour a 12-cup bundt pan. Alternatively, use a nonstick spray. Set aside.
Nut Topping:
- Prepare the nut topping by combining almonds, brown sugar, cinnamon and allspice.
- Reserve about 5 tablespoons of this mixture to create the "upside down" part of this delicious bundt cake.
The Cake:
- In a separate mixing bowl, sift together flour, baking powder, and salt. Set aside.
- In another bowl, whisk the eggs together until light and frothy.
- Add the sugar and continue to whisk until thick. Whisk for about 2 minutes.
- Add the vegetable oil, applesauce and vanilla extract and whisk together for about a minute or so. Set aside while we chop up the apples.
- Wash, peel, and core the apples. Then, chop 1 into small pieces and combine it with the 5 tablespoons of reserved nut mixture. This is the "upside down" part of our cake.
- Chop another apple, then grate the third apple before adding it to the other almond nut mixture. When grating, use the large side of a box grater.
- Start by spreading and gently pressing the reserved apple-nut mixture, the "upside down" part, evenly over the bottom of your greased and floured bundt pan.
- Now it's time to slowly add the dry ingredients to the wet mixture in 3 additions. After each addition, mix with a wooden spoon until combined. Then, fold in the reserved apple nut mixture.
- Slowly pour the batter over the topping in the prepared pan. Alternatively, you can scoop the batter into the pan. Fill the pan three-quarters full. Tap the filled pan lightly on the countertop to release air bubbles in the batter. Gently smooth the top and move the batter up against the sides of the pan.
- Set the pan on the center rack of the oven preheated to 350° F (175° C). Bake for 50-60 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes after taking it out of the oven. Next, turn it over onto a wire rack and lift off the pan gently. Allow the cake to sit for a few hours before cutting and serving it.
Video
Notes
- Use a tart and sweet apple combination for the best flavor.
- Grease and flour your bundt pan properly to avoid sticking.
- Carefully chop the apples into small pieces. Large apple chunks release too much moisture while baking, leaving big holes and a gooey texture behind.
- Do not overmix the batter when combining the wet and dry ingredients.
- Pour the batter into the pan slowly to avoid air bubbles.
- Patch up any nut toppings that may have stuck to your bundt pan while it was still warm.
Nutrition
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Margaret
Happy and healthy new year to you and your family, Maria. I just brought this recipe up to make for company I am having in a couple of weeks. I forgot to comment when I made this cake for friends a few months ago. They loved it. I loved it. Hence the repeat. Looks pretty too. Looking forward to another year of your wonderful recipes.
Margaret
Maria
Thank you kindly Margaret ♥
Valerie
Loved baking this apple trifecta almost as much as serving it to company. Moist, delicious and now a favorite go to recipe. Pecans was a nice substitute.
Maria
I am so thrilled to read this Valerie! Thanks so much for sharing!
Sid Formica
Hi Maria
Bravo..your apple upside down Bundt cake was the hit of our dinner party. Following your recipe to a “T” the cake turned our perfect with a
request from our guests with, can we have the recipe. My sincere THANKS for such a delicious cake, recipe. I follow your blog daily and enjoy recreating those delicious foods.
Sid Formica
Maria
I am so thrilled to read this Sid! Thanks so much for sharing and following along ♥