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!

4.94 from 65 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

  • Mariam says:

    Absolutely delicious. I tried my first apple cake today for my In-laws wedding anniversary, it came out so good. I reduced sugar and also added apple sauce. I also sliced Apple into small pieces. Cake is so moist. Thank you for your recipe. Simply and delicious.

  • Maya says:

    This cake is a new favorite and easy to make. I’ve made this 7 times in 3 months for family and friends. Everyone wants the recipe; it’s that delicious! I add a little bourbon to the glaze, perhaps why it’s so addicting 🙂
    Thank you for the wonderful recipe.

  • Debbie Dunlap says:

    Made this cake tonight and it is fabulous!! So easy too. Will definitely be making this again!!

  • Pat says:

    This cake is fantastic thank for sharing the recepie.

  • Priscilla says:

    Have you tried using apples other than Granny Smith?? I only have 1 Granny Smith but have a few macs. A few evercrisp— you think I could mix them ???

  • Deborah Arnold says:

    I just baked this cake and it is delicious, put a pic on Facebook since there are lots of foodies in my family. 😋

  • Sue says:

    I used applesauce instead of oil and the cake was moist the applesauce gave it a little extra flavor

  • Helen says:

    Just found your websight, apple bundtcake sounds great. Trying to cut down on sweets though.

  • Terren Otis says:

    This is the second time I have made this Gem! The raves compliment me, but your the Star! Perfect every time. I thank you for making me look better! T

    • Amanda Rettke says:

      Yay!! So glad you like it Terren!

  • Susan says:

    I’m new to baking ….can cook like crazy …but baking is a different animal altogether! Tastes great! Question: the cake is kind of mushy, although a toothpick inserted in different parts cans out clean. Is the cake just super moist or under cooked? What do you think?!?! It’s almost like applesauce in some parts …could it be maybe bc I used MacIntosh apples instead of Grannie Smiths?!?! Thank you!

    • Elizabeth Keeney says:

      Hi, Susan! I work with iambaker and am happy to help with questions. It does sound like the cake was underbaked, and that could be because of the oven not heating evenly or because of the ingredient substitution. I hope this helps, and have a great day!

  • Catherine Acosta says:

    Loved the cake- did not make the glaze as I did not have heavy cream. I am wondering if I could have used half and half instead. Thoughts?

    • Elizabeth Keeney says:

      Hi, Catherine! I work with iambaker and am happy to help with questions. We have not tried using half and half, but you could substitute it for the heavy cream! Have a great day!

  • Barbara Cimorosi says:

    I have been making this cake for over 40 years. My family loves it. I do not use the caramel sauce. I use a glaze of apple juice and butter and lemon juice simmered to reduce down and then pour over the cake. There is usually no left overs.

  • KayDee says:

    Can you make this recipe with the red apples?

    • Elizabeth Keeney says:

      Hi, KayDee! I work with iambaker and am happy to help with questions. We use Granny Smith apples in this recipe, so I can’t say how it would turn out using red apples. If you are referring to red delicious apples, they tend to break down too much in the heat which can turn them to mush. Some alternative apples you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples. I hope this helps, and have a great day!

  • Mtngrl84 says:

    WOW NOM NOM I’d like to say thank you for having the option to adjust the size of the recipe that is fabulous and saves time! Secondly this is fantastic I baked it in a 6 inch Bundt pan at 335° for 35 minutes at 8500 feet elevation. No changes to the recipe. Thank you so very much it’s a birthday cake and they will love it I’m going to top it with a cinnamon apple chantilly frosting

  • Sofai Bertaina says:

    Made this using Fuji apples cause I had them on hand. I always bake with refined coconut oil and 1 1/2 cups was too much in my opinion. My son and hubby love the cake, but the rest of the family (3) thought it was too oily (rich). Will definitely make again using less oil and more apples. Mahalo for the recipe.

  • Yeniss Cage says:

    Imade it and it was easy and Super Delicious!!!❤❤❤

  • Elie says:

    This cake was so delicious and moist👍

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