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Apple Cake VII


"This is a very moist Bundt cake that lets you use up those apples that might be going soft. My family loves this. It is a Fall tradition at our home."
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1 h 30 m servings 263 cals
Original recipe yields 16 servings (1 - 10 inch Bundt pan)


  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.

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Read all reviews 74
  1. 84 Ratings

Most helpful positive review

This is my second time making this cake and it is wonderfully delicious. Both times I decreased both sugars by 1/4 cup and it was sweet enough. I also added 1 cup of walnuts. The first time I ma...

Most helpful critical review

Excellent flavor, super moist. Easy recipe.

Most helpful
Most positive
Least positive

This is my second time making this cake and it is wonderfully delicious. Both times I decreased both sugars by 1/4 cup and it was sweet enough. I also added 1 cup of walnuts. The first time I ma...

The recipe called for too much sugar. I reduced the white sugar to half a cup and added a cup of walnuts. It turned out great after my modifications. I made these in muffin tin instead and this...

This cake is excellent. I made it precisely as written, and it's wonderful. Didn't let it cool the whole 60 minutes, 'tho, because the kids were clamoring for dessert. I allowed the pan to co...

This cake is simple and very good. I cut the sugar in half and chopped the apples instead of grating them - received lots of compliments on the cake.

Can’t go wrong with this! Absolutely amazing! I used a mixture of apples and cut them into cubes. my apples were small so i thought i wouldn't have enough, but actually i left some out! it e...

This cake was way better than I expected. I used 11 cups of shredded apples. I only had half a stick of butter, so I used half a stick of butter and one of those little 4 oz applesauce contain...

A great way to use up an overabundance of apples with other staple ingredients; making this extra simple. I only had golden and red delicious apples of smaller to medium size and it was plenty....

Very moist and tasty. I reduced the sugars by .25 cups each and increased the cinnamon by .5 tsp.

I usually read through several reviews before I choose a recipe. i sort by "most helpful" and it really makes a difference. I gave it 4 stars because I made quite a few modifications. With my ch...