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Picture of Apple-Cinnamon Bundt Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5403 kcal 270 %
  • Fat 208 g 320 %
  • Saturated 121 g 607 %
  • Carbs 834 g 278 %
  • Fiber 42 g 168 %
  • Protein 65 g 129 %
  • Cholesterol 1232 mg 411 %
  • Sodium 4106 mg 171 %
  • Calcium 1298 mg 130 %
  • Magnesium 188 mg 45 %
  • Potassium 2398 mg 51 %
  • Iron 24 mg 132 %
  • Zinc 6 mg 51 %
  • Phosphorus 1845 mg 264 %
  • Vitamin A 1926 µg 214 %
  • Vitamin C 0 mg 0 %
  • Thiamin (B1) 3 mg 229 %
  • Riboflavin (B2) 3 mg 217 %
  • Niacin (B3) 20 mg 128 %
  • Vitamin B6 1 mg 78 %
  • Folate equivalent (total) 1014 µg 253 %
  • Vitamin B12 2 µg 90 %
  • Vitamin D 4 µg 27 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 53 µg 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Apple-Cinnamon Bundt Cake

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 ½ cups packed light-brown sugar
  • 4 large eggs
  • 6 Granny Smith apples, peeled, cored, and sliced ¼ inch thick
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons water

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