Martha Stewart Apple-Cinnamon Bundt Cake

Martha Stewart Apple-Cinnamon Bundt Cake is an easy dessert made with Granny Smith apples, brown sugar and ground cinnamon, ready in 2 hours. Try this easy fall dessert for Thanksgiving, potluck night or cozy Sunday afternoons, since it bakes in one pan and easily feeds a crowd of ten.

Fold the apples in gently and stop whisking the moment the flour disappears, because that keeps the crumb tender. Overmix the batter and the cake turns tough and dense instead of soft and moist.

Martha packs six sliced Granny Smith apples into the batter, so every slice has sweet-tart fruit that holds its shape instead of melting away. She also melts the butter and whisks everything by hand, which means you skip the mixer completely.

Martha Stewart Apple-Cinnamon Bundt Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

420

kcal

Melted butter and brown sugar make a moist, tender crumb, while the apple slices stay soft but intact. A thick white glaze sets into a sweet shell over the cinnamon-spiced cake.

Ingredients

• 2 1/2 cups all-purpose flour
  

• 1 tablespoon ground cinnamon
  

• 2 teaspoons baking powder
  

• 1 teaspoon salt
  

• 1/2 teaspoon baking soda
  

• 1 cup (2 sticks) unsalted butter, melted
  

• 1 1/2 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
  

Directions

• Preheat and mix dry: Preheat the oven to 350°F. Then whisk 2 1/2 cups flour, 1 tablespoon cinnamon, 2 teaspoons baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda in a medium bowl.
• Whisk the wet batter: Combine 1 cup melted butter, 1 1/2 cups packed light brown sugar and 4 eggs in a large bowl. Whisk until smooth, so the sugar blends in evenly.
• Add the dry mix: Gradually whisk the dry ingredients into the wet batter just until combined. Stop as soon as no flour streaks remain, because overmixing makes the cake tough.
• Fold in the apples: Fold in the 6 peeled, cored apples, sliced 1/4 inch thick, with a rubber spatula. Then spoon the batter into a 12-cup nonstick Bundt pan and smooth the top.
• Bake the cake: Bake for 50 to 60 minutes, until a tester inserted in the cake comes out clean. The top should look set and the edges should pull slightly from the pan.
• Cool and unmold: Cool the cake in the pan on a rack for 15 minutes. Then invert it onto the rack and let it cool completely.
• Glaze and serve: Whisk 1 cup confectioners' sugar with 1 to 2 tablespoons water to make a thick yet pourable glaze. Set the rack over wax paper for easy cleanup, drizzle the cake, and let the glaze set before serving.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, Checkered Chef cooling racks, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What apples work best in this Bundt cake?

Granny Smith apples are the pick here, since they hold their shape during baking and add a sweet-tart bite. Softer apples like McIntosh can turn mushy, so I would avoid them.

How do I keep the cake from sticking to the pan?

Even with a nonstick Bundt pan, coat it with cooking spray right before you fill it. Then let the cake cool in the pan for 15 minutes so it releases cleanly when you invert it.

How should I store leftover apple cinnamon Bundt cake?

Cover the cake loosely and keep it at room temperature for up to 2 days. After that, move it to the fridge, since the apples add moisture that can spoil it faster.

Can I make this cake ahead of time?

Yes, bake and cool the cake a day ahead and wrap it well. Add the glaze on the day you serve it, so it stays crisp and white.

Why did my glaze turn out runny?

Too much water is the usual cause, so start with 1 tablespoon and add more a few drops at a time. Also make sure the cake is fully cooled, because a warm cake melts the glaze right off.