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!)
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!
Caramel Sauce for Apple Cake
Frosting this cake could not be easier. Simply prepare the caramel sauce recipe as directed, then pour it over the cake. A couple of variations are waiting 15 minutes to pour the caramel. It will be nice and thick and holds its shape. If you pour it immediately, it will soak into the apple bundt cake and do magical things. Both are delicious!
Best Apples for Apple Cake
It is important to use tart apples in order to get that tang that contrasts well with the buttery topping in an apple cake. I recommend Honeycrisp or Granny smith.
- Honeycrisp- they are crisp and juicy with a honey-sweet and tart flavor
- Granny Smith- they are crisp and sour
- Golden Delicious – sweet
How to Store and Freeze Apple Bundt Cake
Store in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. To freeze this cake, I recommend not adding the glaze until you are ready to serve. Place whole cake or individual pieces in an airtight container or freezer-safe sealable plastic bag. Try to remove as much air as possible. Be sure to label and date. The cake will freeze well for 3 months. When ready to thaw, remove the cake from the freezer and place in the refrigerator overnight and allow it to come to room temperature before serving.
More Popular Cakes
Apple Bundt Cake
Ingredients
Cake
- 2 cups (400g) granulated sugar
- 1½ cups (336g) vegetable oil
- 2 teaspoons McCormick vanilla extract
- 3 large eggs, room temperature
- 3 cups (384g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon spice
- 1 teaspoon salt
- 3 medium Granny Smith apples, peeled, cored, and chopped
Caramel Glaze
- ½ cup (1 stick, 113g) butter
- 2 teaspoons heavy cream
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 325°F. Grease a 9-inch Bundt pan.
- In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
- Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
- Fold in the apples by hand. Pour into the prepared bundt pan.
- Bake for 55-70 minutes or until an inserted toothpick comes out clean.
- Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Caramel Glaze
- Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
- Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
- Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
- Drizzle over the warm cake.
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Oh oh my goodness! I stumbled on this recipe while searching for “moist apple pound cake” and am I glad I did. I actually thought it was a recipe for apple pound cake, even after I baked it. As you can tell I don’t bake that often 😳. But seriously this is one of the best cakes I’ve ever made or tasted. My husband agrees. Thank you so much for sharing. I followed the recipe exactly drizzling my Carmel after the cake cooled slightly. Scrumptious
Baked it to take to lady’s luncheon, everyone raved about it!
Delicious, I made this for my mahjong group and everyone loved it. The best part is it’s so easy to make.