Apple Bundt Cake

filed under: Cakes on November 13, 2017

This Apple Bundt Cake has been a family favorite for years, one that my great-grandmother used to make! I would ask her, “How do you make a bundt cake, Grandma?” And she would lean in with a gleam in her eye and whisper, “You just stand by me and I’ll show you!” (Love apple desserts? Try my Apple Crisp!)

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Apple Cake

How to Make an Apple Bundt Cake

There are a couple of important things to remember when making a bundt cake. Make sure you start with a good recipe (one that fits in a bundt pan!) that has been tested and perfected. The other is your pan. Because this cake has big chunks of apples the batter will not mold perfectly in some of the bundt pans with more intricate designs. A classic bundt pan should work perfectly!

 

Apple Bundt Cake

This recipe has been handed down through the generations and definitely stands the test of time. I remember Grandma sending us into the yard to gather up apples so we could bake this cake! And standing by her in the kitchen as she would slowly stir the caramel. Sometimes, if I was good, I even got to drizzle her famous caramel sauce over the cake!

Apple Cake Recipe

Tips for Apple Cake

This cake could also be called an Apple Cinnamon Bundt Cake as we certainly packed in the cinnamon flavor! One thing that could really put this recipe over the top is using McCormick’s Apple Pie Spice. Simply substitute it for the cinnamon in this recipe.

How to Ice a Bundt Cake

Frosting this cake could not be easier. Simply prepare the caramel sauce recipe as directed, then pour over the cake. A couple variations are waiting 15 minutes to pour the caramel. It will be nice and thick and holds it’s shape. If you pour it immediately, it will soak into the apple bundt cake and do magical things. Both are delicious!

 

Apple Bundt Cake Recipe

Best Apple Bundt Cake Recipe Reviews

Hi Amanda! I baked this cake yesterday and it was delicious, so moist and tasty. Caramel sauce made it even better! I will do it definitely again!”

“The cake turned out fantastic and almost too good to take to my coworkers!”

“I made this cake with my mother! Love it for breakfast!”

As you can tell, folks RAVE over this bundt cake recipe! Big chunks of apples nestled into a cinnamon spice cake batter and covered in glorious homemade caramel sauce. Not only is it delicious, but this Apple Bundt Cake Recipe is perfect for creating new memories!

4.95 from 54 votes
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Apple Bundt Cake
Prep Time
15 mins
Cook Time
1 hr 10 mins
Cooling Time
20 mins
Total Time
1 hr 25 mins
 

Seriously amazing Apple Bundt Cake that you will want to make again and again!

Course: Dessert
Cuisine: American
Keyword: apple bundt cake, bundt cake
Servings: 12 slices
Calories: 624 kcal
Author: Amanda Rettke
Ingredients
Cake
  • 2 cups (450g) granulated sugar
  • 1 1/2 cups (336g) vegetable oil
  • 2 tsp. McCormick vanilla extract
  • 3 large eggs room temperature
  • 3 cups (384g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon spice
  • 1 tsp. salt
  • 3 medium Granny Smith apples - peeled, cored. and chopped
Caramel Glaze
  • 1/2 cup (1 stick, 113g) butter
  • 2 tsp. heavy cream
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla extract
Instructions
Cake
  1. Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan.
  2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
  4. Fold in the apples by hand. Pour into the prepared bundt pan.
  5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Caramel Glaze
  1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  4. Drizzle over the warm cake.

Recipe Video

Want more great BUNDT CAKE recipes?

Harvest Chocolate Bundt Cake

Raspberry Lemon Bundt Cake

Chocolate Brownie Cake (my most popular recipe in 2017!)

Vanilla Poppyseed Bundt

 

 

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Comments

  • Paulette says:

    Is that a typo, or does this recipe really call for a cup and a half of oil? Could I substitute applesauce for part of the oil or perhaps some yogurt?
    Thank, it looks delicious!

    • Amanda Rettke says:

      Nope, no type. I haven’t tested any substitutions so I can’t speak to their effectiveness.

  • Donna says:

    I always see you on Instagram but can never figure out how to get actual recipes. PLEASE tell me how❤️🌵❤️

    • Amanda Rettke says:

      If you are here and commenting that is where the recipes are. 🙂 Just scroll up!

  • Sue says:

    Can this cake be made in a pan other than a bundt pan?

    • Amanda Rettke says:

      You can, but I have not tested it so I can’t provide accurate time and temperature.

  • judith tarlo says:

    i believe I followed the recipe exactly but the dough never came together…more crumbly. What do you think I did wrong?

    • Elizabeth Keeney says:

      Hi, Judith! I work with iambaker and am happy to help with questions. One common cause of a bundt cake coming out more crumbly would be overmixing the batter. I hope this helps, and have a great day!

  • Melissa says:

    This apple cake is AMAZING!!!! The caramel sauce puts it over the top!! So good!!!

  • Tawnie Solpietro says:

    This is so very yummy. I made it for my daughter graduation party. An ther wasn’t enough go around. Then I decided I wanted make it for my ladies on Mother’s Day so instead of Bundt pan I used oversized muffin an it was so easy just hand them out like that. An it was still so delicious. I made it night before so had time rest an soak up Carmel glaze. This recipe is my new always go to recipe make. Love love it

  • Marsha says:

    Good morning how are you? Hope you and yours are staying safe! M question is can I substitute the vegetable oil with butter?

    • Amanda Rettke says:

      Hi Marsha-
      I haven’t made the substitution so I can’t speak to its effectiveness.

  • Midge says:

    Trying it today. You said oven 350° recipe said 325° which I is right?????????

    • Amanda Rettke says:

      The written recipe is correct.

  • Frieda says:

    I don’t usually like to alter someone’s recipe however I was looking for a healthy option so I took the suggestion of another reviewer and substituted the oil with apple sauce and I cut the sugar in half, I also used apple pie spice instead of the cinnamon. I did use only half the glaze and all I can say is this is the best healthy dessert I have made. Thank you for a wonderful recipe!!

  • Marsha Henry says:

    Hi, I made the apple cake with butter and canola oil, (I didn’t have vegetable oil) my family loved it, I’m going to make it again with the vegetable oil, no substitute. Thanks

  • Jane Routledge says:

    This is the first time I’m leaving a comment on a recipe – but I felt I simply must in this case.

    This is the best cake I have ever made in my life. And I’m 68! Perfect in every way.

    In Australia we’re now allowed to have 5 friends visit, and I served this to them. They each had TWO pieces. I drizzled part of the sauce on the warm cake, and then put the rest in a little jug so guests could pour their own. If anything, I think I might make a bit more caramel sauce next time.

    Why would I make any other cake now? This will be it.

  • Jenn says:

    Just made my first Bundt cake. It definitely did not disappoint!! Thank you for sharing this recipe. ❤️

  • liz says:

    Made this exactly as described, and WOW! Hands down the most delicious apple cake ever! Thank you! Will be a regular in my cookbook from now on!

  • Jacqueline says:

    I used dark brown sugar to make the caramel sauce. Is that ok?

    • Amanda Rettke says:

      Yes

  • Shelley says:

    Can I substitute milk for heavy cream? I don’t use cream so it seems like a waste to buy a carton of cream when I’m only going to use two tsp.

    • Elizabeth Keeney says:

      Hi, Shelley! I work with iambaker and am happy to help with questions. You could get away with substituting milk for the cream in the glaze; however, it may not get as thick. I hope this helps, and have a great day!

  • Lisa Jefferson says:

    This cake is delicious!!! this is my third time making it and I add an 8oz. can crushed pineapples to mine because the batter sometimes is a little thick and it turns out scrumptious every time 😁

  • Janey says:

    My family loved this I used 1 cup butter and 1/2 cup oil and doubled the recipe on Carmel sauce , they couldn’t get enough!
    This is definitely a keeper .

  • Kris says:

    I made this and the flavor was yummy. But the oil measurement is definitely off. After baking it just leaked oil. And the sugar is also to much.I dropped the sugar to 1 cup. I have been baking for over 25 years and very good at trouble shooting recipes! I read all the reviews and someone did say the oil measurements were correct. I would definitely make the cake again put cut the oil down a lot. I hope this help someone else. 😊

    • Amanda Rettke says:

      Hi Kris! Thanks for your feedback. The measurements are correct as you can see from the 200+ comments about how successful this recipe is for folks. If you decreased the sugar then that would contribute to your cake not being perfect.

  • Patty says:

    This apple cake is AMAZING!!

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