Name: Homemade Apple Butter Bundt Cake – Soft & Flavorful
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 eggs; 1 cup apple butter; 1 tsp vanilla extract; 1/2 cup buttermilk

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Oh my goodness, let me tell you about my absolute favorite fall baking secret: this apple butter bundt cake! I first made it years ago when I had extra apple butter from canning season, and now my family demands it at every holiday gathering. The smell alone will make your kitchen feel like autumn magic, warm cinnamon and nutmeg mingling with that rich apple butter aroma.

What makes this cake so special? It stays incredibly moist thanks to the apple butter (don’t even think about skipping this, it’s the star!). The texture is just perfect, dense enough to feel substantial, but still light and tender. My niece calls it “hug in cake form” because of how comforting those warm spices feel. I’ve tweaked the recipe over the years, but the version I’m sharing today is the one that always disappears fastest at potlucks.

Why You’ll Love This Apple Butter Bundt Cake

This isn’t just any cake, it’s the kind that makes people sneak second slices when they think no one’s looking! Here’s why it’s so special:

The apple butter keeps it crazy moist for days (if it lasts that long!)
Super simple to make, no fancy techniques required
Those warm spices make your whole house smell like autumn
It’s the perfect balance of sweet and cozy, kids and adults both go wild for it

Trust me, this cake disappears faster than you can say “Is there any left?” at family gatherings.

Ingredients for Apple Butter Bundt Cake

Gathering the right ingredients is half the battle with this cake, and I’ve learned the hard way that quality matters! Here’s what you’ll need:

- 2 cups all-purpose flour spooned and leveled (don’t scoop!)
- 1 tsp baking soda, make sure it’s fresh
- 1 tsp cinnamon, I always use Ceylon for its warm flavor

1/2 tsp nutmeg freshly grated if you can

1/2 tsp salt, just enough to balance the sweetness
1/2 cup unsalted butter, softened (leave it out for 30 minutes)
1 cup granulated sugar, packed lightly
2 large eggs, room temperature is key!
1 cup apple butter, homemade or store-bought, both work
1 tsp vanilla extract, pure, not imitation
1/2 cup buttermilk, no substitutes for that tang

Pro tip: Measure everything before you start to make the process so much smoother!

Equipment You’ll Need

You won’t need anything fancy for this apple butter bundt cake, just the basics from your kitchen! Here’s what I always grab:

10-cup Bundt pan, the classic fluted kind, makes it pretty
Electric mixer stand or a hand mixer both work
Mixing bowls: one large, one medium
Whisk and spatula for folding and scraping
Cooling rack crucial for that perfect release

No Bundt pan? A 9×5 loaf pan works in a pinch, just adjust the baking time. And if you’re feeling old-school, a wooden spoon and some elbow grease will do the mixing job just fine!

How to Make Apple Butter Bundt Cake

Okay, let’s get baking! This apple butter bundt cake comes together so easily. Just follow these simple steps, and you’ll have a showstopper dessert in no time. The key is taking your time with each step; rushing leads to sad, dense cakes (and we don’t want that!).

Step 1: Prep the Pan and Dry Ingredients

First things first, grease that bundt pan like your cake’s life depends on it (because it kinda does!). I use butter and a light dusting of flour, getting into all those pretty grooves. Then whisk together the flour, baking soda, cinnamon, nutmeg, and salt until they’re completely combined, no spice lumps allowed!

Step 2: Cream Butter and Sugar

Now for the fun part, creaming! Beat the softened butter and sugar together until they’re light and fluffy, about 3 minutes. This creates tiny air pockets that make the cake tender. Add the eggs one at a time, mixing well after each. The batter should look smooth and slightly glossy when done.

Step 3: Mix Wet and Dry Ingredients

Here’s where the magic happens: stir in the apple butter and vanilla until just combined. Then alternate adding the dry ingredients and buttermilk, starting and ending with dry. Mix until you stop seeing flour streaks, but don’t overdo it! A few small lumps are better than an overmixed batter.

Step 4: Bake and Cool

Pour that gorgeous batter into your prepared pan and bake at 350°F for 45-50 minutes. The cake is done when a toothpick comes out with moist crumbs (not wet batter). Let it cool in the pan for exactly 10 minutes any longer and it might stick! Then flip onto a rack to cool completely.

Tips for the Perfect Apple Butter Bundt Cake

After making this cake more times than I can count, I’ve learned a few tricks that guarantee success every time! First, and I can’t stress this enough: use room temperature ingredients. Cold eggs or butter will make your batter separate and give you a dense cake. Second, when mixing, stop the second the flour disappears. Overmixing develops gluten and makes the cake tough.

Here’s my golden rule: let the cake cool completely before even thinking about slicing. I know it’s tempting, but cutting into a warm bundt cake is a recipe for crumbly disaster! The flavors actually deepen as it cools, so patience really pays off. Oh, and one last tip if your apple butter seems extra thick, warm it slightly before adding to the batter. It’ll mix in much smoothly!

Serving Suggestions

Oh, the fun part is dressing up this gorgeous apple butter bundt cake! Honestly, it’s stunning just as is, but I love dusting it with powdered sugar right before serving it looks like freshly fallen snow on those beautiful ridges. For special occasions, a dollop of homemade whipped cream on the side takes it over the top.

My family goes wild when I drizzle warm caramel sauce over slices. The way it pools in the cake’s crevices is pure magic. If you’re feeling fancy, a scoop of vanilla bean ice cream turns it into the ultimate cozy dessert. But honestly? Sometimes we just eat it plain with our fingers straight from the cake stand, no judgment here!

Storage and Reheating

Here’s the beautiful thing about this apple butter bundt cake: it actually gets better after a day! Just wrap it tightly with plastic wrap or store it in an airtight container at room temperature for up to 4 days (if it lasts that long). For longer storage, slice and freeze individual portions wrapped in foil; they’ll keep beautifully for 3 months. To serve, just let a slice thaw on the counter for an hour or pop it in the microwave for 15 seconds if you can’t wait. The warmth brings out those cozy spices all over again!

Apple Butter Bundt Cake FAQs

I get asked about this cake all the time. Here are the answers to the most common questions!

Can I substitute apple sauce for apple butter? Oh, honey, I wouldn’t recommend it. Apple butter has that deep, concentrated flavor that makes this cake special. In a pinch, try mixing apple sauce with extra cinnamon and a tablespoon of brown sugar.

What if I don’t have a bundt pan? No worries! A 9×13 pan works great just bake for 30-35 minutes instead. Or try two loaf pans, perfect for gifting!

Can I adjust the spices? Absolutely! I sometimes add a pinch of cardamom or allspice for extra warmth. Just keep the total spices around 2 teaspoons so they don’t overpower the apple butter.

Why did my cake stick? Been there! Make sure to grease every nook of that pan. I use melted butter and a pastry brush to get into all the grooves. And never skip the 10-minute cooling time before flipping!

Nutritional Information

Let’s be real we’re not eating cake for health food, but here’s the scoop on what’s in each slice of this apple butter bundt cake! One serving (about a 1/10th slice) comes out to roughly:

280 calories, totally worth it
45g carbs, mostly from that sweet apple goodness
10g fat, thank you, real butter!
4g protein, hey, there’s eggs in there

Now remember, these numbers can vary based on your specific ingredients and slice size. My grandma always said, “Life’s too short to count calories when there’s cake!” and honestly, I tend to agree.

Share Your Thoughts

Did you make this apple butter bundt cake? I’d love to hear how it turned out! Leave a comment below with your baking adventures or any clever twists you tried. Happy baking, friends!

For more delicious recipes and cooking inspiration, check out Family Tastes.