Delicious and classic bundt with apple and nuts. Perfect with a light dusting of icing sugar before serving. The original comes from the book by Dorie Greenspan ‘Baking’.

apple bundt cake with nuts

Apple bundt cake

There is something so comforting about baking isn’t there? And this apple bundt cake is among the best of the bundt cake world. Now I have a weak spot for a bundt tin. At a point in time it was quite old fashioned but it’s made a huge come back. My favorite bundt tins are Nordic Ware. They’re heavy and expensive but they are so so pretty!

Now this particular bundt cake was baked in my old non stick bundt pan, so nothing too fancy here, but the flavor is all that matters. And this apple bundt cake is perfect for the autumn season. It’s easy to make, moist and delicious.

With nuts

The nuts add a bit of crunch to the cake but if you have a nut allergy it is also easy to leave them out. The apples can also easily be replaced by another fruit like pears for instance. I am definitely going to try and make this with poached pears at some point too. I think that will be perfect as well.

Apple nuts bundt cake |

Do I peel the apples before baking?

That’s a personal preference. I don’t really like the skin in the cake so I peel the apples, but if you want to keep it on you certainly can. Do make sure to wash the apples thoroughly if you do or make sure to use organic apples for this recipe.

My fruit always sinks to the bottom

That can happen indeed. You can’t always predict if that is going to happen or not but I have found a few things that will help. First is to not make the apple pieces too big. Smaller is better in this case. They won’t sink so easily.

The second is to roll the apple pieces through a bit of icing sugar (or you can use cinnamon in this case too) The sugar will give it a bit more resistance and will keep the apples from moving down. I had no issues with this cake at all as you can see from the inside of the cake.

Can I substitute the apples?

You can definitely substitute the apples for pears or another hard fruit. I wouldn’t use soft fruits in this case. It might work with blue berries as well though. Softer fruits tend to make the cake wetter so that’s not what you want in this apple bundt cake.

Apple. bundt cake on a plate with icing sugar
apple nuts bundt cake |

Apple nuts bundt cake

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Delicious and moist bundt cake with apples and nuts
Decorative clock showing preparation time
Prep time 20 minutes
Cooking time 50 minutes
Total time 1 hour 10 minutes

12 people


  • Bundt tin 2.5 liter or 10 cups


  • 2 1/4 cup all purpose flour
  • 1/2 cup of ground pecannuts and hazelnuts
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 2 sticks 8 ounces or 226 gr gr of butter, at room temperature
  • 2 cups packed light brown sugar
  • 3 large eggs at roomtemperature
  • Seeds of 1 vanilla pod
  • 1/4 tsp of almond extract
  • 1 cup of buttermilk at room temperature
  • 2 apples peeled, cored and cut into chunks

  • Preheat the oven to 180˚C (350˚F) and place the rack in the middle of the oven. Butter a 9 to 10 inch Bundt pan, dust the inside with flour and tap out the excess.
  • Put the flour, ground nuts, baking powder, baking soda and salt together in a bowl and mix well to combine.
  • Using a standmixer, beat the sugar and the butter together at medium speed until it is fluffy and light, about 3 minutes. Add the eggs to the buttermixture, one at the time. Beat in the vanillaseeds and almond extract. Reduce the mixerspeed to low and add the flour mixture and the buttermilk alternately – add the flour in 3 additions and the buttermilk in2 (begin and end with the dry ingredients). Mix only until the ingredients are incorporated and scrape down the bowl as needed. With a rubber spatula, stir in the apple chunks. Scrape the batter into the pan and smooth the top with a spatula.
  • Bake the cake on a rack. Do not place the bundt pan on a baking sheet as the air needs to circulate. Bake for 60-65 minuted or until a wooden stick comes out clean. if the tops browns to quickly cover it loosely with tin foil to prevent burning.
  • Transfer the cake to a rack and cool for 10 minuted before unmolding, then cool to room temperature on the rack.
  • When ready to serve dust with icing sugar.


Due to the use of the brown sugar this cake looks like it is made with wholewheat flour..

Nutrition Information per portion

Calories: 433kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 355mg | Potassium: 173mg | Fiber: 2g | Sugar: 40g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Lover of bundt cakes?

The cake went in really well with everyone and is truly fantastic. We had another slice today and I actually liked it better today as the flavors had more time to develop I guess.

Gizmo trying out the cake

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist