Apple Bundt Cake with Cream Cheese Frosting
Serves 12
15 mins prep
55 mins cook
60 mins Cooling Time
130 mins total
An EASY one-bowl, no-mixer apple bundt cake that's loaded with juicy apples in every bite, perfectly spiced, and topped with cream cheese frosting!
0 servings
Cake
Frosting
Scan QR code to shop the ingredients!
Get ingredients delivered
Make the Cake
Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
To a large bowl, add the eggs, sugars, oil, sour cream, vanilla, cinnamon, allspice, cloves, nutmeg, salt, and whisk to combine.
Add the flour, baking soda, and stir to combine; batter will be very thick.
Add the apples and stir to combine.
Turn batter out into prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs; start checking at 40 minutes.
Allow cake to cool in pan for about 15 minutes before inverting onto a cake stand or serving platter. Allow cake to cool fully before frosting it.
Make the Frosting
To a large bowl, add the cream cheese, butter, and beat with a handheld electric mixer on high power for about 1 minute, or until smooth and fluffy.
Add the vanilla, 1 1/2 cups confectioners’ sugar, and beat on high power until fluffy and combined. If necessary, add additional sugar to achieve desired frosting consistency.
Evenly turn frosting out over the top of the cake and smooth it gently with a spatula or knife.
Evenly dust with cinnamon before serving.
Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp but if you’re not, store in the fridge noting that cake will be more prone to drying out.