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A slice of apple bundt cake on a white plate with a bundt cake in the background.
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5 from 1 vote

Apple Pie Bundt Cake

A whole wheat apple cake is laced with just enough chunky, cinnamon-boosted apple pie filling to complement the sweet honey flavor in the cake. An ideal match for coffee or tea, this is one of the most perfect coffee cakes I've ever made!
Author: Erika Kwee

Ingredients

  • For the apple pie filling:
  • 1 tablespoon butter
  • 2 cups diced apples I used a mix of Granny Smith and gala
  • 2 tablespoons brown sugar
  • 1 tablespoon flour

  • For the cake:
  • 2.5 cups whole wheat flour
  • ¾ cup oat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ teaspoon cinnamon
  • scant ½ cup olive oil
  • ½ cup sugar
  • 2 tablespoons brown sugar
  • ½ cup applesauce
  • ¼ cup honey
  • 2 eggs
  • 6 tablespoons almond milk
  • 1 teaspoon vanilla

  • For the glaze:
  • ½-1 cup powdered sugar
  • 1 teaspoon milk
  • pinch of cinnamon

Instructions

  • Preheat the oven to 350 F. Grease and flour a bundt pan. Aggressively. (Nothing is sadder than a broken bundt cake.)
  • In a medium frying pan, melt the butter over medium heat. Once browned, add the apples, brown sugar and flour and cook over medium heat until apple are softened and starting to caramelize. Add a splash of water if the apples start to get dry. Once the apples are softened, remove from heat and let cool.
  • Whisk together the flours, baking powder, baking soda, salt and cinnamon.
  • In a separate bowl, combine the olive oil, sugars, applesauce, honey, eggs, almond milk and vanilla. Whisk very well to combine all the wet ingredients, then fold into the dry ingredients. Stir only until combined—do not overmix!
  • Pour half of batter into the prepared pan. Sprinkle with apple pie filling, then pour the rest of the batter on top—the pan will only be filled about halfway. Alternatively, you can fold the apple pie filling into the batter so it disperses evenly before pouring the batter in. This may help the slices crumble less towards the bottom.
  • Bake for 45-50 minutes or until the top is firm and a tester comes out clean.
  • Let cool while you make the glaze. In a microwave safe bowl or in a pot, combine the powdered sugar, milk and cinnamon if using. Add more or less milk/powdered sugar until you reach a consistency you like. Microwave the mixture for 15 seconds or heat it over low heat on the stove until warm--this will create a glaze that hardens on top of your cake. Drizzle over the cake and serve!

Notes

Adapted from here and here. Her recipes literally never fail me.
You can most likely omit the oat flour if you don't have it or don't feel like making it and use 1/2 cup of whole wheat flour instead.