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Apple Bundt Cake

Rose Karlsen 

Serves 4


  • 1 cup butter, at room temperature

  • 2 cups sugar

  • 4 eggs, at room temperature

  • 1 tablespoon vanilla extract

  • 3 cups gluten free all purpose flour (I used Cup 4 Cup)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 cup buttermilk

  • 4 drops Cinnamon Bark essential oil

  • 3 cups apples, chopped

  • 1 cup pecans, chopped


Cinnamon Maple Glaze:

  • 1 cup powdered sugar

  • 1⁄4 teaspoon cinnamon

  • 1 tablespoon very soft butter

  • 1⁄2 teaspoon vanilla

  • 1⁄2 cup maple syrup, more if needed

  • 3 drops Cinnamon Bark essential oil

Young Living Oils Used in this Recipe:

#5585 Cinnamon Bark Vitality Oil

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1. Preheat oven to 325 degrees. Grease and flour Bundt pan.

2. In a large bowl, cream butter and sugar using hand or stand mixer for 3-5 minutes until light and fluffy.

3. In medium bowl add dry ingredients and whisk to combine.


4. Add eggs to creamed butter mixture one at a time, mixing on low speed after each addition. Then add vanilla, buttermilk, essential oils and the dry ingredients. Mix until fully combined. Batter will be very thick.


5. Stir in the chopped pecans and apples, fold into batter. Pour the batter into prepared Bundt pan and bake for 75 minutes or until a toothpick entered into the center of the cake comes out clean.



  1. Combine all ingredients in a small bowl and whisk until smooth. Add maple syrup as needing to achieve desired consistency. 

  2. Once cake is completely cool, invert it onto a serving plate and top with glaze.

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