Mini Apple Bundt Cake Recipe

Disclosure: This post is sponsored by Wilton.

This mini apple bundt cake is incredibly moist, comes together in just one-bowl, and is the perfect recipe for anyone that loves fall.

Ever just want a little bit of cake? I know I have. As a single person, at times it’s hard to justify making a whole, full-sized cake just for myself (though I do, on occasion). That’s why I’m glad to have gotten my hands on the Wilton 6-inch Fluted Tube Pan—it’s the perfect size for baking a cake to keep all to yourself. (Or you can still share it with a few people if you want to spread the goodness and not have to worry about leftovers.)

This recipe produces the perfect fall cake that is full of apples and warm spices. What’s even better is that the batter comes together easily in one bowl and can all be done by hand. This apple cake comes out super moist, and is great for dessert with a scoop of vanilla ice cream or for breakfast with your morning coffee. I keep it simple by serving the cake naked, but you can go the extra mile by dusting it with powdered sugar or topping it with caramel or a simple glaze.

Apple Bundt Cake Ingredients

I use vegetable oil in this cake instead of butter, which is what makes it super moist. The rest of the ingredients I call for in this apple cake recipe are pretty standard: an egg, white and brown sugars, vanilla extract, an apple, flour, baking powder, salt, warming spices, and Wilton Bake-Easy Non-Stick Spray to make sure the cake comes out easily from the pan.

In lieu of vanilla extract, almond extract or whiskey would also be nice. In terms of what type of apple to use in cake, I recommend Granny Smith here, but any firm apple will do. For the warming spices, I call for cinnamon and allspice. If you don’t have these spices—or simply want to try something different—some others you could try are clove, nutmeg, or cardamom.

Apple Bundt Cake Equipment

First and foremost, please remember that this recipe makes a mini cake built for a 6-inch Fluted Tube Pan, so make sure to get the right size before attempting to make this cake. I used Wilton’s Silicone Prep Bowls to prepare my mise en place (gather all of my ingredients) and what’s great about them is that they come in different sizes and measurements are marked inside each bowl to cut back on the amount of tools needed. Lastly, I mixed the batter in Wilton’s Navy Blue Covered Bowl Set that have spouts on the bowls for easy pouring.

How to Make a One-Bowl Apple Bundt Cake

Start by whisking together the egg, oil, sugars, and vanilla extract until smooth. Then, to keep the apple from turning brown without having to toss it in lemon juice, I just grate the apple directly into the bowl. Some recipes might tell you to dice the apple, but grating it leads to a more uniform texture. Then mix in the dry ingredients, transfer the batter to a pan coated with non-stick spray, and bake until done. Be sure to let the cake cool a bit in the pan before trying to turn it out.

How to Store Apple Bundt Cake

This apple Bundt cake should be stored at room temperature in a covered container. It will last for a few days, but since it’s a mini cake, you shouldn’t have much trouble eating it all before it goes stale.

If you’re looking for more apple recipes to bake this season, check out these 10 easy and delicious apple desserts by Wilton!

Disclosure: This post is sponsored by Wilton.