PREP: 50 min
  COOK: 60 min
  SERVES: 11

Apple Bundt Cake

This deliciously moist Apple Bundt cake will be your new favorite cake for the fall season!


For the Cake:

  • 1 cup Oakhurst butter (2 sticks), melted
  • 1 cup sugar
  • 1 cup brown sugar, lightly packed
  • 2 teaspoons vanilla
  • 2 teaspoons instant coffee
  • 3 eggs
  • 1 tablespoon buttermilk powder
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups apples, peeled and grated

For the Glaze:

  • 3 cups powdered sugar
  • 1 teaspoon instant coffee
  • 1/4 cup Oakhurst whole milk


For the Cake:

  • Heat oven to 350 F and coat a bundt pan with baking spray.
  • In a large bowl, combine butter, sugar, brown sugar, vanilla, instant coffee and eggs.
  • In a medium-sized bowl, whisk together buttermilk powder, flour, baking soda, salt, cinnamon and nutmeg.
  • Fold dry ingredients into wet in three batches, gently stirring to continue after each additional.
  • Fold in the grated apples. Pour into greased bundt pan and bake 55-60 minutes, or until a toothpick inserted comes out clean.
  • Let cool in pan for 15 minutes before inverting on a cooling rack to cool completely.

For the Glaze:

  • Whisk all ingredients in a medium-sized bowl until smooth, but thick. If needed, whisk in additional milk 1 tablespoon at a time to reach desired consistency.
  • Drizzle onto cake once completely cool.

Recipe and image courtesy of Half & Half, a food magazine celebrating dairy and those who make it. Learn more and subscribe at

You might also enjoy...