Can I use a different apple variety?

Yes. Granny Smith gives the cleanest tart contrast, but Honeycrisp or Braeburn also work if you want a slightly sweeter result.

Do I need to peel the apples first?

No. Leaving the peel on keeps the prep simple and adds a little texture, especially when the apples are grated finely.

Can I make this without coconut?

Yes. Replace it with extra chopped walnuts or simply leave it out, though the cake will lose a little of its soft, chewy texture.

Old-Fashioned Apple Bundt Cake With Buttermilk Glaze

Name: Old-Fashioned Apple Bundt Cake With Buttermilk Glaze
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1 tbsp unsalted butter or neutral oil (for greasing the pan); 1 tbsp all-purpose flour (for dusting the pan); 375 g all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 0.5 tsp fine salt; 400 g granulated sugar; 3 piece large eggs (room temperature); 300 ml vegetable oil; 1 tsp vanilla extract; 60 ml orange juice (freshly squeezed if possible); 260 g Granny Smith apples (unpeeled, grated on the coarse side of a box grater); 110 g walnuts (chopped); 85 g sweetened shredded coconut; 200 g granulated sugar; 113 g salted butter; 0.5 tsp baking soda; 120 ml buttermilk; 8 g icing sugar (optional); 0.25 tsp ground cinnamon (optional, for dusting)

Prep time

25 min

Cook time

1 hr 20 min

Total time

2 hr

Servings

12 servings1×

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Old-Fashioned Apple Bundt Cake With Buttermilk Glaze

This old-fashioned apple Bundt cake is the kind of bake that feels generous and nostalgic from the first slice. Grated tart apples melt into the batter, orange juice lifts the sweetness, and chopped walnuts plus coconut give the crumb more texture than a standard apple cake.

What really sets it apart is the hot buttermilk glaze. Instead of sitting on top like an icing, it gets poured over the warm cake so it sinks into the skewer holes and keeps the interior especially moist.

Why This Recipe Works

Using grated apples rather than chunks spreads the fruit through the whole cake, which helps the crumb stay soft and evenly moist. The oil-based batter also keeps the cake tender for longer than a butter-only sponge.

The glaze matters just as much as the cake itself. Butter, sugar, and buttermilk cook into a foamy syrup that lightly caramelises, then soaks into the still-warm Bundt for a finish that feels rich without needing frosting.

Ingredients Overview

Granny Smith apples are ideal here because they stay bright and tart inside a fairly sweet batter. Fresh orange juice gives a small citrus edge that stops the cake from tasting flat.

Walnuts bring crunch and a slightly bitter note, while sweetened shredded coconut softens into the crumb and rounds everything out. If you want a deeper flavor, lightly toast either one before folding them in.

How to Make Apple Bundt Cake

Start by preparing the Bundt pan properly so the cake releases cleanly. Mix the dry ingredients separately, then beat the wet ingredients until smooth before combining the two just until the flour disappears.

Fold in the grated apples, walnuts, and coconut, then bake until the deepest part of the cake is set. Once it is out of the pan, pierce the warm cake and pour over the hot buttermilk glaze slowly so it has time to absorb.

Tips, Variations, and Storage

This cake keeps well for several days in an airtight container at cool room temperature. The flavor often improves on day two once the glaze has fully settled into the crumb.

If you want a less sweet finish, skip the optional cinnamon sugar dusting. For extra autumn warmth, a pinch of nutmeg can be added to the dry ingredients without changing the character of the recipe.

Prep time

25 min

Cook time

1 hr 20 min

Total time

2 hr

Servings

12 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Old-Fashioned Apple Bundt Cake With Buttermilk Glaze

Why This Recipe Works

Ingredients Overview

Granny Smith apples are ideal here because they stay bright and tart inside a fairly sweet batter. Fresh orange juice gives a small citrus edge that stops the cake from tasting flat.

How to Make Apple Bundt Cake

Tips, Variations, and Storage

This cake keeps well for several days in an airtight container at cool room temperature. The flavor often improves on day two once the glaze has fully settled into the crumb.

If you want a less sweet finish, skip the optional cinnamon sugar dusting. For extra autumn warmth, a pinch of nutmeg can be added to the dry ingredients without changing the character of the recipe.