This is a very moist Bundt cake that lets you use up those apples that might be going soft. My family loves this. It is a Fall tradition at our home.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 10 inch Bundt pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.

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  • In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.

  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.

Nutrition Facts

263 calories; protein 3.2g 7% DV; carbohydrates 48.1g 16% DV; fat 7g 11% DV; cholesterol 50.1mg 17% DV; sodium 381.2mg 15% DV. Full Nutrition
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Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2006
This is my second time making this cake and it is wonderfully delicious. Both times I decreased both sugars by 1/4 cup and it was sweet enough. I also added 1 cup of walnuts. The first time I made the cake I cut back on the apples because it seemed like so much but didn't take into account that the apples would cook down so the second time I actually added more. Also the second time around I added another 1/2 tsp of cinnamon and 1/2 tsp of nutmeg. Although it was great the first time I thought it lacked the spice you get with apple pie. Came out great both ways but I will stick to how I made it the second time. Read More
(52)

Most helpful critical review

Rating: 3 stars
09/13/2010
Excellent flavor super moist. Easy recipe. Read More
(5)
92 Ratings
  • 5 star values: 60
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/10/2006
This is my second time making this cake and it is wonderfully delicious. Both times I decreased both sugars by 1/4 cup and it was sweet enough. I also added 1 cup of walnuts. The first time I made the cake I cut back on the apples because it seemed like so much but didn't take into account that the apples would cook down so the second time I actually added more. Also the second time around I added another 1/2 tsp of cinnamon and 1/2 tsp of nutmeg. Although it was great the first time I thought it lacked the spice you get with apple pie. Came out great both ways but I will stick to how I made it the second time. Read More
(52)
Rating: 4 stars
09/10/2006
The recipe called for too much sugar. I reduced the white sugar to half a cup and added a cup of walnuts. It turned out great after my modifications. I made these in muffin tin instead and this recipe yielded 24 cupcake sized muffins with baking time of 20 minutes. You will have to fill the papercups all the way as the batter doesn't rise much. Read More
(45)
Rating: 5 stars
10/08/2005
This cake is excellent. I made it precisely as written and it's wonderful. Didn't let it cool the whole 60 minutes 'tho because the kids were clamoring for dessert. I allowed the pan to cool for 15 minutes until I could see that the outside edge was separating from the pan. Ran a knife around the tube and it came right out. Cut it immediately with a serrated knife and they're eating it right up warm from the oven. Yummy! Read More
(22)
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Rating: 4 stars
07/05/2006
This cake is simple and very good. I cut the sugar in half and chopped the apples instead of grating them - received lots of compliments on the cake. Read More
(19)
Rating: 5 stars
11/02/2003
Can t go wrong with this! Absolutely amazing! I used a mixture of apples and cut them into cubes. my apples were small so i thought i wouldn't have enough but actually i left some out! it ended up being about 6-7 cups. Very moist with a "crunchy" outside. Read More
(14)
Rating: 5 stars
09/08/2006
This cake was way better than I expected. I used 11 cups of shredded apples. I only had half a stick of butter, so I used half a stick of butter and one of those little 4 oz applesauce containers. It was light and moist. Yum! Read More
(13)
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Rating: 5 stars
06/02/2006
A great way to use up an overabundance of apples with other staple ingredients; making this extra simple. I only had golden and red delicious apples of smaller to medium size and it was plenty. I just threw them into the food processor and left a few larger bits. Left the skins on for added color and fiber. Only additions were 1/2 tsp. black walnut extract and 1/2 tsp. nutmeg 1/4 tsp. clove. I agree with other reviewers as to the ease of not sticking. This was the easiest cake I ever got out of a bundt pan! I only tasted the remaining moist coating left inside the pan but it tasted wonderful. Read More
(12)
Rating: 4 stars
10/03/2008
I usually read through several reviews before I choose a recipe. i sort by "most helpful" and it really makes a difference. I gave it 4 stars because I made quite a few modifications. With my changes it is 5 star. I started out with adding one extra teaspoon of cinnamon a few dashes of nutmeg and a few dashes of cloves. I like a nice flavorful cake. The recipe calls for 2 tsp of vanilla and I used one tablespoon. I cut the sugar in half and it was still very sweet. If I had used the full amount it would have been inedible. As far as the apples go I waited until the batter was completely mixed before preparing the apples. Otherwise they get brown. I diced 4 and shredded three. The shredded apples just disappear into the cake and I wanted some texture so the diced bits worked out well. It also avoided that issue of the cake being too soggy. If you choose to shred all of them drain some but not all of the juice out. Some juice is needed to moisten the batter. The smell when baking filled the house with wonderful autumn like aromas. The cake came out wonderful. I dusted it with a little confectioner's sugar and served it with vanilla ice cream on the side. In my opinion it didn't need any icing or frosting. This cake would also be great with some walnuts and raisins added to the batter if you like them. Will definitely make it again with my modifications. Read More
(11)
Rating: 4 stars
10/23/2005
Very moist and tasty. I reduced the sugars by.25 cups each and increased the cinnamon by.5 tsp. Read More
(11)
Rating: 3 stars
09/13/2010
Excellent flavor super moist. Easy recipe. Read More
(5)
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