Martha Stewart Apple Cinnamon Bundt Cake

This Martha Stewart apple cinnamon bundt cake is a moist and warmly spiced recipe, which uses Granny Smith apples and brown sugar. It’s the ultimate comfort food recipe, ready in about 1 hour and 25 minuts.

Martha Stewart Apple Cinnamon Bundt Cake Ingredients

• 2½ cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, melted
• 1½ cups packed light-brown sugar
• 4 large eggs
• 6 Granny Smith apples, peeled, cored, and sliced ¼ inch thick
• 1 cup confectioners’ sugar
• 1 to 2 tablespoons water

How To Make Martha Stewart Apple Cinnamon Bundt Cake

1. Preheat and mix dry ingredients: Preheat oven to 350°F. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
2. Mix wet ingredients: In a large bowl, whisk melted butter, brown sugar, and eggs until smooth.
3. Combine batter: Gradually add dry ingredients to the wet mixture and whisk just until combined. Do not overmix.
4. Add apples: Fold in the sliced apples using a rubber spatula.
5. Prepare and bake: Spoon the batter into a 12-cup nonstick Bundt pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cake: Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack and let cool completely.
7. Make the glaze: In a small bowl, whisk confectioners’ sugar with 1–2 tablespoons of water until you reach a thick but pourable consistency.
8. Glaze and serve: Set the cake on a rack over wax paper. Drizzle with glaze and let it set before slicing and serving.

Recipe Tips

• What type of apples work best? Granny Smith apples hold their shape and add a tart contrast to the sweet cake.
• Can I add nuts or raisins? Yes, fold in 1/2 cup chopped walnuts or raisins with the apples.
• How do I prevent sticking in the Bundt pan? Use a nonstick Bundt pan and butter and flour it well or use baking spray with flour.
• Can I use a hand mixer? Yes, but be careful not to overmix the batter once you add the flour.
• How to make the glaze thicker or thinner: Add water slowly—a little goes a long way.

What To Serve With Apple Cinnamon Bundt Cake

This bundt cake pairs beautifully with creamy or warm drinks:

• Whipped cream or vanilla ice cream
• Hot apple cider or chai tea
• Salted caramel drizzle
• Cream cheese frosting (as a spread)
• Fresh apple slices on the side

How To Store Apple Cinnamon Bundt Cake

Room Temperature: Store covered for up to 3 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap individual slices or the whole cake in plastic wrap and foil. Freeze for up to 2 months.

Apple Cinnamon Bundt Cake Nutrition Facts

• Calories: ~370 per slice
• Carbohydrates: ~50g
• Sugar: ~32g
• Fat: ~17g
• Protein: ~4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use apple pie filling instead of fresh apples?
Fresh apples are best for texture and flavor, but in a pinch, well-drained apple pie filling can work.

Why did my Bundt cake stick?
It may not have been greased properly. Use a good-quality pan and dust it with flour.

Can I make this cake ahead of time?
Yes, bake the day before and store covered. It’s even better the next day.

Can I use a different pan?
You can use two loaf pans or a 9×13 pan, but adjust baking time accordingly.

Can I add glaze while warm?
Wait until the cake is cool so the glaze sets properly.

Try More Recipes:

• Martha Stewart Apple Cider Cake
• Martha Stewart Apple Cider Bundt Cake
• Martha Stewart Apple Cake