This Apple Fritter Bundt Cake brings all the comfort of a bakery-style apple fritter into a simple, sliceable cake. Think soft, cinnamon-kissed apples tucked into a moist vanilla cake with a brown sugar ripple and a glossy vanilla glaze. It’s the kind of dessert that makes your kitchen smell like fall, no matter the season.

Enjoy it with coffee in the morning or a scoop of vanilla ice cream after dinner. It looks beautiful on the table but doesn’t require any tricky techniques. If you love apple desserts that feel homemade and warm, this one hits the mark.

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What Makes This Apple Fritter Bundt Cake So Good

Classic apple fritter flavor: Sweet-tart apples, cinnamon, and a light vanilla glaze bring that bakery-favorite taste in cake form.
Moist and tender crumb: Sour cream and oil keep the cake soft for days, so it’s great for make-ahead baking.
Easy bundt pan presentation: It looks impressive with minimal effort—just pour, bake, and drizzle.
Layered texture: A brown sugar-cinnamon swirl and juicy apple pockets make each slice different and delicious.
Flexible: Works with different apple varieties, and you can adjust sweetness and spice to taste.

Ingredients

For the apples:
- 3 cups peeled, chopped apples (about 3–4 medium; Honeycrisp, Granny Smith, or Fuji)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice (optional, to brighten)
For the cinnamon-sugar ripple:
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Pinch of salt
For the cake batter:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup neutral oil (canola or vegetable)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 1 cup sour cream or full-fat Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup milk (whole or 2%), at room temperature
For the glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
To prepare the pan:
- Softened butter or baking spray with flour
- 1 tablespoon flour (if buttering instead of spray)

Instructions

Prep the pan and oven: Preheat the oven to 350°F (175°C).
Generously grease a 10–12 cup bundt pan with butter and dust with flour, or use baking spray with flour. Make sure every curve is coated to prevent sticking.
Season the apples: In a bowl, toss the chopped apples with granulated sugar, cinnamon, and lemon juice. Set aside while you make the batter.
Make the ripple mixture: Stir together brown sugar, cinnamon, flour, and a pinch of salt.
This will create that apple fritter-like streak through the cake.
Combine dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Mix the wet ingredients: In another large bowl, whisk granulated sugar, brown sugar, oil, and melted butter until smooth. Whisk in eggs one at a time.
Add sour cream and vanilla, then whisk until creamy.
Bring the batter together: Add half the dry ingredients to the wet mixture and mix gently. Stir in the milk. Add the remaining dry ingredients and mix just until combined.
Do not overmix.
Layer the cake: Spoon about one-third of the batter into the prepared bundt pan and spread evenly. Sprinkle one-third of the ripple mixture over the batter. Scatter one-third of the apples on top.
Repeat two more times, ending with apples on top. Lightly press the top apples into the batter.
Bake: Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Cool and unmold: Let the cake cool in the pan on a rack for 15–20 minutes.
Run a thin spatula around the edges and center tube, then invert onto a wire rack. Let cool completely before glazing.
Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle over the cooled cake, letting it run down the sides.
Let the glaze set for 15–20 minutes before slicing.

How to Store

Room temperature: Keep the glazed cake covered at room temperature for up to 2 days.
Refrigerator: Store slices in an airtight container for 4–5 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic, then place in a freezer bag. Freeze for up to 2 months.
Thaw at room temperature or gently warm in the microwave.

Benefits of This Recipe

Make-ahead friendly: The cake stays moist, so you can bake it the day before serving.
Kid and crowd pleaser: Familiar flavors and a pretty glaze make it a hit at brunches and potlucks.
Flexible ingredients: Works with different apple varieties and pantry staples.
Less mess than frying: All the apple fritter flavor without oil splatter or deep-frying.

Pitfalls to Watch Out For

Undergreasing the pan: Bundt pans have nooks and ridges. Miss a spot and the cake may stick. Be thorough.
Overmixing the batter: This leads to a tough crumb.
Mix just until the flour disappears.
Too-wet apples: Super juicy apples can create soggy pockets. Pat them dry if they’re very wet after chopping.
Rushing the unmolding: Let the cake rest in the pan for at least 15 minutes, then invert. Hot cake is fragile.
Glazing while warm: If the cake is hot, the glaze can melt and soak in completely.
Cool first for that classic drizzle.

Variations You Can Try

Caramel drizzle: Swap the vanilla glaze for warm salted caramel sauce, or drizzle both for an extra treat.
Nuts: Add 3/4 cup chopped toasted pecans or walnuts to the ripple mixture for crunch.
Maple twist: Replace half the granulated sugar in the batter with maple sugar, and use maple extract in the glaze.
Brown butter: Brown the butter before adding to the batter for a deeper, nutty flavor.
Spice it up: Add 1/2 teaspoon ground nutmeg or 1/4 teaspoon ground cloves to the ripple for a cozy, spiced profile.
Whole wheat blend: Replace up to 3/4 cup of the all-purpose flour with white whole wheat flour for a heartier crumb.

FAQ

What are the best apples to use?

Use a mix of sweet and tart apples for balanced flavor. Granny Smith adds tang and structure, while Honeycrisp or Fuji brings sweetness and juiciness. Using two varieties makes the cake more interesting.

Can I make this without a bundt pan?

Yes.

Bake in a 9×13-inch pan for 40–50 minutes, or until a toothpick comes out clean. You won’t get the ring shape, but the flavor and texture will be great.

Do I have to peel the apples?

Peeling is recommended for a soft, bakery-style texture. If you prefer rustic slices with a little chew, you can leave the peel on.

Just wash the apples well.

How do I know when the cake is done?

Look for a golden top and edges pulling slightly from the pan. A toothpick should come out clean or with a few moist crumbs. If you hit an apple pocket, test a different spot.

Can I reduce the sugar?

You can cut the granulated sugar in the batter by about 1/4 cup without major changes.

Keep the brown sugar in the ripple as-is to maintain that apple fritter flavor.

What if I don’t have sour cream?

Full-fat Greek yogurt works well. For a dairy-free option, use a thick non-dairy yogurt and a neutral plant milk.

How can I keep the glaze smooth?

Sift the powdered sugar, then add milk slowly until the glaze is pourable but not thin. If it runs off too quickly, whisk in a bit more sugar.

Final Thoughts

This Apple Fritter Bundt Cake brings comfort and simple joy in every slice.

It’s easy to make, full of cozy cinnamon-apple flavor, and perfect for sharing. Whether you bake it for a weekend brunch or a holiday dessert, it’s the kind of recipe that quickly becomes a tradition. Keep it simple with the vanilla glaze, or dress it up with caramel or nuts—either way, it delivers that bakery-fresh feeling at home.