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Lotus Apple Bundt Cake

Lotus Biscoff Apple Bundt Cake

Course: Dessert
Cuisine: Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Entertaining, Fall, Husband-approved, Indulgent, Kid-friendly, Make-ahead, Nut-free, Rosh Hashanah, Shabbat
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 424kcal
Creamy Lotus cookie butter, apples and cake...sound amazing? This Lotus Biscoff Apple Bundt Cake recipe is the bundt cake of my dreams...and maybe yours too.
Print Recipe


  • Bundt Pan



  • 1 Tablespoon Margarine
  • 3 Apples peeled & diced
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Cardamom
  • ¼ teaspoons Allspice
  • ¼ Cups Cookie Butter


  • 2-½ Sticks Margarine softened
  • 1-½ Cups Sugar
  • 5 Eggs
  • 3 Yolks
  • 2-½ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • 1-¼ teaspoons Kosher Salt
  • 2-⅔ Cups Flour
  • ¼ Cup Non-Dairy Milk


  • ¼ Cups Cookie Butter
  • ¼ Cups Powdered Sugar
  • 2 Tablespoons Non-dairy Milk



  • Melt the margarine on Medium heat in a saucepan.
  • Add the Apples, Cinnamon, Cardamom, and Allspice. Cook on Medium heat until the apples are softened and nearly translucent.
  • Turn off the heat and stir in the Cookie Butter until the apples are fully coated. Set the mixture aside and allow it to cool while you prepare the cake.


  • Spray a Bundt pan with Baking Spray, or coat with oil and sprinkle with flour.
  • Cream together the Margarine and Sugar until very light in color and fluffy in texture.
  • Add Eggs and Yolks one at time, mixing to incorporate.
  • Mix in the Baking Powder, Baking Soda and Kosher Salt
  • Add 1 cup of Flour, Mix. Add another cup of Flour, Mix. Add the Non-dairy Milk, Mix. Add the last of the Flour, Mix.
  • Fold in the Apples Mixture.
  • Pour the batter into the bundt pan and smooth it out.
  • Bake at 325 for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then invert the cake onto a cooling rack. Allow the cake to cool completely before glazing.


  • In a small bowl, whisk the Cookie Butter, Powdered Sugar, and Non-dairy Milk until smooth.
  • Pour the glaze over the top of the bundt cake and jiggle the cake to encourage the glaze to drip down the sides.



This cake freezes well. It also lasts several days in the refrigerator. If you want to make mini-bundts, I found that it makes about 11 mini-bundt cakes. You may want to mix up a little extra glaze if you are using mini-cakes.


Sodium: 426.9mg | Sugar: 36g | Cholesterol: 123.6mg | Calories: 424kcal | Fat: 17g | Protein: 6.9g | Carbohydrates: 62.4g