Spiced Upside-Down Apple Bundt Cake Recipe

Spiced Upside-Down Apple Bundt Cake Recipe

How To Make Spiced Upside-Down Apple Bundt Cake

The classic flavors of this apple bundt cake are complemented well with the streusel topping in this fall-appropriate dessert recipe.

Preparation: 20 minutes
Cooking: 1 hour
Refrigerate Time: 1 hour 30 minutes
Total: 2 hours 50 minutes



For Streusel Topping:

  • ¼cuppecan halves
  • 2tbspoats,rolled
  • ½cupall purpose flour
  • 1tbspall purpose flour
  • 2tbsplight brown sugar,packed
  • 2tbspgranulated sugar
  • ¾tspkosher salt
  • ¼tspfreshly ground black pepper
  • tspcinnamon
  • 4tbspunsalted butter

For Cake:

  • cupsgranulated sugar
  • tspcornstarch
  • ½tspfreshly nutmeg,grated
  • ½tspcinnamon
  • ¼tspallspice
  • 4granny smith apples
  • 2stickunsalted butter,at room temperature
  • 3tbspunsalted butter,at room temperature
  • 3cupsall purpose flour
  • ½tspbaking soda
  • 1tspkosher salt
  • 1cupbuttermilk
  • ¼cupcalvados
  • ½tsppure vanilla extract
  • 2tsporange zest,finely grated
  • 3largeeggs


Streusel Topping:

  1. Preheat the oven to 325 degrees F. On a parchment paper-lined baking sheet, toast the pecans for about 12 minutes, until lightly browned and fragrant. Let cool.

  2. In a medium skillet, cook the oats over moderate heat, tossing frequently, until fragrant and lightly toasted, for about 4 minutes. Let cool.

  3. In a food processor, pulse the flour with the toasted pecans until the nuts are finely ground. Transfer to a medium bowl and stir in the oats, light brown sugar, granulated sugar, salt, black pepper, and cinnamon.

  4. Using a fork, stir in the butter until large clumps form. Spread the streusel on the parchment-lined baking sheet in a single layer and bake for about 25 minutes, until golden brown. Let cool.


  1. Increase the oven temperature to 350 degrees F. Generously butter and flour a 10-inch Bundt pan. In a large bowl, combine ¼ cup of the sugar with the cornstarch, nutmeg, cinnamon, and allspice.

  2. Add the apples and toss until the apples are thoroughly coated. In a large skillet, melt 3 tablespoons of the butter. Add the spiced apples and cook over moderately high heat, stirring occasionally, until they’re almost tender, which is about 6 minutes.

  3. Scrape the apples onto a baking sheet and refrigerate until they are cool. This will be about 15 minutes.

  4. In a medium bowl, whisk the flour with the baking soda and salt. In a measuring cup, mix the buttermilk with the Calvados and vanilla.

  5. In the bowl of a stand mixer fitted with the paddle, beat the remaining 2 sticks of butter and 2 cups of sugar with the orange zest at medium-high speed until fluffy.

  6. Add the eggs one at a time, beating well between additions. At low speed, in 3 alternating additions, beat in the dry ingredients and buttermilk mixture; scrape down the side of the bowl as necessary.

  7. Spoon the cooled apples into the bottom of the Bundt pan, spreading them out. Scrape the cake batter over the apples and smooth the surface with a spatula.

  8. Bake the cake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 5 minutes.

  9. Set a cooling rack on a baking sheet. Invert the cake onto the rack and scrape any apples stuck to the pan back onto the cake. While the apples are hot, pack the streusel topping over the top of the cake.

  10. Let stand until cool for about 1 hour. Slice the cake with a serrated knife and serve.


  • Calories: 467.35kcal
  • Fat: 20.39g
  • Saturated Fat: 11.73g
  • Trans Fat: 0.71g
  • Monounsaturated Fat: 5.70g
  • Polyunsaturated Fat: 1.37g
  • Carbohydrates: 64.68g
  • Fiber: 2.77g
  • Sugar: 38.25g
  • Protein: 5.66g
  • Cholesterol: 84.49mg
  • Sodium: 310.99mg
  • Calcium: 46.65mg
  • Potassium: 150.40mg
  • Iron: 1.83mg
  • Vitamin A: 169.21µg
  • Vitamin C: 0.58mg
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