Martha Stewart Apple Spice Bundt Cake

This Martha Stewart apple spice bundt cake is a moist and warmly spiced recipe, which includes fresh Granny Smith apples and a drizzle of caramel sauce. It’s a classic, foolproof recipe and a perfect fall dessert.

Martha Stewart Apple Spice Bundt Cake Ingredients

• 1⅓ cups vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 3 large eggs
• 3 to 4 Granny Smith apples, cored and chopped into 1/2-inch pieces (about 3 cups)
• 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
• 1 teaspoon pure vanilla extract
• Caramel sauce, for drizzling
• Nonstick cooking spray with flour

How To Make Martha Stewart Apple Spice Bundt Cake

1. Preheat and prep the pan: Preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick spray containing flour. Set aside.
2. Sift dry ingredients: Over a large piece of parchment paper, sift together flour, cinnamon, baking soda, and salt. Gather the mixture and set aside.
3. Mix wet ingredients: In the bowl of a stand mixer with paddle attachment, combine oil, sugar, and eggs. Beat on high speed until the mixture is light lemon yellow.
4. Add dry ingredients: Fold the parchment in half lengthwise to use as a funnel. With mixer on medium speed, gradually shake in the dry ingredients until just incorporated.
5. Mix in apples and nuts: Add the chopped apples and optional nuts to the batter. Mix until combined. Stir in vanilla extract.
6. Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and finish: Let the cake cool in the pan on a wire rack. Invert onto rack, then turn right-side up. Cool completely and drizzle with caramel sauce before serving.

Recipe Tips

• Why use Granny Smith apples? Their tartness balances the sweet batter and keeps their shape when baked.
• How to know when it’s done: A toothpick should come out clean and the top should spring back when lightly touched.
• Can I use a different pan? You can bake this in two loaf pans or a 9×13 pan—adjust the time accordingly.
• Do I have to use caramel sauce? It’s optional but adds a rich finish. You can also dust with powdered sugar instead.
• How to store leftovers: Wrap tightly in plastic wrap or store in an airtight container.

What To Serve With Apple Spice Bundt Cake

This warmly spiced cake pairs well with rich and cozy sides:

• Warm caramel or butterscotch sauce
• Whipped cream or crème fraîche
• Chai tea or spiced apple cider
• Toasted nuts or sliced apples on the side

How To Store Apple Spice Bundt Cake

Room Temperature: Store covered at room temp for up to 3 days.

Refrigerate: Keep in an airtight container for up to 5 days. Bring to room temperature before serving.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.

Apple Spice Bundt Cake Nutrition Facts

• Calories: ~420 per slice
• Fat: ~22g
• Carbohydrates: ~54g
• Sugar: ~32g
• Protein: ~4g

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

FAQs

Can I make this cake ahead of time?
Yes, it’s perfect to make the day before. The flavors deepen as it rests.

Can I use applesauce instead of chopped apples?
Not for this recipe—chopped apples add texture and body.

How do I make homemade caramel sauce?
Simmer 1 cup sugar with 6 tbsp butter and 1/2 cup cream until thickened.

Can I skip the nuts?
Yes, the cake will still be moist and flavorful without them.

What if I don’t have a paddle attachment?
A hand mixer works too, just mix until combined and don’t overbeat.

Try More Recipes:

• Martha Stewart Apple Pie Cake
• Martha Stewart Apple Layer Cake
• Martha Stewart Apple Honey Upside Down Cake