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Easy Apple Pie Bundt Cake Recipe

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3.8 from 15 reviews

This Easy Apple Pie Bundt Cake combines the comforting flavors of a classic apple pie with the rich, moist texture of a bundt cake. Featuring a cinnamon-spiced apple filling nestled within a tender, vanilla-lemon enhanced cake batter, it’s finished with a tangy lemon glaze and optional pecan topping for added crunch. Perfect for dessert or an indulgent snack, this cake blends fruit and spice into a beautifully baked treat.

Ingredients

For the apples:

  • 2 apples (about 10 oz./300g), peeled and diced
  • 1/4 cup (60ml) water
  • 1 tbsp cornstarch
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon

For the cake:

  • 6 oz. (170g) sunflower oil
  • 3/4 cup (150g) sugar
  • 4 large eggs
  • 9 oz. (250g) Greek yogurt
  • 2 tsp vanilla extract
  • Zest of 1 organic lemon
  • 2 3/4 cups (350g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

For the decoration:

  • 1 cup (130g) confectioners’ sugar
  • 1 tsp lemon juice
  • 1-3 tbsp heavy cream
  • Some chopped pecans for decoration (optional)

Instructions

  1. Prepare the apples: Peel, core, and dice the apples into small pieces. Place them with the water in a saucepan and bring to a boil. Mix cornstarch, brown sugar, and ground cinnamon in a small bowl, then stir this mixture into the apples. Reduce the heat and simmer for 6-8 minutes, stirring regularly to prevent burning, until the apples soften but remain intact. Remove from heat and allow to cool.
  2. Preheat and prepare the pan: Set the oven to 180°C (350°F). Grease a 2.4-liter (10-cup) bundt cake pan thoroughly and set aside.
  3. Mix the cake batter: In a large bowl, beat sunflower oil, sugar, and eggs together until the mixture is light and fluffy. Stir in Greek yogurt, vanilla extract, and lemon zest. In a separate bowl, combine flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add the flour mixture to the wet ingredients and stir gently until just combined.
  4. Assemble the cake: Pour half the batter into the prepared bundt pan and evenly spread the cooled apple filling on top, ensuring it stays in the center and does not touch the pan sides. Pour the remaining batter over the apple layer and smooth out the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20-30 minutes before carefully removing it to cool completely on a wire rack.
  5. Prepare and apply the glaze: Mix confectioners’ sugar with lemon juice, adding heavy cream gradually until the glaze is thick and smooth. Drizzle the glaze over the cooled cake and optionally sprinkle with chopped pecans for decoration.

Notes

  • The apple filling should be cooked until softened but not mashed to maintain texture within the cake.
  • Ensure the apple layer does not touch the sides of the bundt pan to prevent burning or blending into the crust.
  • Use organic lemon zest for the best fresh flavor.
  • The glaze consistency can be adjusted by the amount of heavy cream added; it should be thick enough to hold shape but still drizzle easily.
  • Chilled cake slices pair well with vanilla ice cream or whipped cream for an extra treat.

Find it online: https://recipesbyliza.com/easy-apple-pie-bundt-cake-recipe/