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Pioneer Woman Apple Bundt Cake

Pioneer Woman Apple Bundt Cake - recipe card
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A moist, tender Bundt cake packed with cinnamon-spiced apple chunks and a crisp vanilla glaze. The deep golden crust gives way to a soft, buttery crumb that perfectly balances sweet and tart apple flavors.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) full-fat sour cream, at room temperature
  • 1 medium apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced into 1/4-inch cubes
  • For the glaze:
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tablespoon whole milk, plus more as needed
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 6-cup Bundt pan thoroughly with butter or nonstick spray, dust with flour, and tap out excess. This prevents sticking and ensures a clean release.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg. Set aside. Whisking aerates the dry ingredients and distributes the leaveners and spices evenly.
  3. In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl once. Proper creaming traps air for a tender crumb.
  4. Add the eggs one at a time, beating well after each addition, about 30 seconds per egg. Add the vanilla extract and beat until combined. The batter should look smooth and pale.
  5. Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition just until incorporated — overmixing develops gluten and makes the cake tough. Scrape the bowl as needed.
  6. Gently fold in the diced apple using a rubber spatula until evenly distributed. The apple pieces provide pockets of moisture and fruit throughout the cake.
  7. Pour the batter into the prepared Bundt pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and the edges will pull slightly away from the pan. If browning too quickly after 40 minutes, tent loosely with foil.
  9. Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for 15 minutes. This resting period allows the structure to set before unmolding.
  10. Invert the pan onto the wire rack and gently lift it off. Let the cake cool completely to room temperature, about 1 hour. Cooling fully prevents the glaze from melting and sliding off.
  11. While the cake cools, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, whole milk, and vanilla extract until smooth. The glaze should be thick yet pourable — add milk 1 teaspoon at a time if too thick.
  12. Once the cake is completely cool, transfer it to a serving plate. Drizzle the glaze over the top, allowing it to cascade down the sides. Let the glaze set for about 10 minutes before slicing.
  13. Slice with a serrated knife using a gentle sawing motion to avoid compressing the tender crumb. Serve at room temperature.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days (bring to room temperature before serving for best texture). To freeze, wrap the unglazed cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze before serving. Reheat individual slices in a 300°F (149°C) oven for 5-7 minutes if desired.

Nutrition

Keywords: apple bundt cake, pioneer woman apple cake, cinnamon apple cake, fall dessert, bundt cake recipe, easy apple cake, sour cream cake, cream cheese glaze, apple sheet cake alternative, holiday baking

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