Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze. This recipe is perfect any time of the year, but I especially love it in the fall! If you love caramel apple desserts, be sure to also try my Caramel Apple Dump Cake and Caramel Apple Cake.
Apple Bundt Cake
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!” For another delicious apple dessert, try my Apple Crisp!
Apple Bundt Cake Ingredients
Apples: I love a good Granny Smith apple because it holds its shape and texture better than other varieties. You can certainly try other kinds of apples, but the texture of the cake may change.
Caramel Glaze: I topped this cake with a delicious caramel-flavored glaze. It gives you a hint of that classic caramel apple flavor that reminds me of fall! You could also serve it without the glaze if desired.
Best Apples for Apple Cake
It is important to use tart apples in order to get that tang that contrasts well with the buttery caramel 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
What’s the Best Bundt Cake Pan?
I recommend using a non-stick Bundt pan so the cake slides right out, and I use different pans depending on the size of the cake. For a 9-inch cake (like with this recipe), I use a Bundt pan from Anolon, which costs around $25 at Walmart. For a 10-inch cake, I go with this option from USA Pan, which is around $40.
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 the 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 container. The cake will freeze well for up to 3 months. When ready to thaw, remove the cake from the freezer and place it in the refrigerator overnight and allow it to come to room temperature before serving.
More Apple Desserts
Apple Bundt Cake
Equipment
- 9-inch Bundt pan I like this affordable nonstick pan!
- Small saucepan I recommend this one from Kitchenaid
- Hand mixer This is a good budget option from Hamilton Beach!
- Wire rack Like these cooling racks
Ingredients
Cake
- 2 cups (400 g) granulated sugar
- 1½ cups (327 g) vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 medium Granny Smith apples, peeled, cored, and diced
Caramel Glaze
- ½ cup (1 stick / 113 g) unsalted butter
- 2 teaspoons heavy cream, room temperature
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.
- In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and blend until just combined.
- Gently fold in the diced apples by hand until just combined.
- Pour the cake batter into the prepared bundt pan.
- Bake for 55-70 minutes or until an inserted toothpick comes out clean.
- Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.
Caramel Glaze
- In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occassionall until the sugar is dissolved.
- Remove the pan from heat, and add vanilla. Stir to combine.
- Allow the caramel glaze to sit for 5-10 minutes to thicken.
- Drizzle over the warm cake and serve.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I have made this cake 3 or 4 times already this year. I gifted all but 1. I love to bake for the local fire department. Today’s cake will got to them.
So easy, so good! A Hit for sure.
If you take the time to post this recipe, why can’t you take the time to reply when people ask a question about the recipe?
That’s not really how blogging works, Gracie. With over 100 new comments a day in addition to testing and creating new content, photographing it, writing it, publishing, managing social media (all platforms like Facebook, Instagram, Pinterest), and then all of the backend work I do, it’s not like I am just sitter here ignoring questions. Often though, when there is a repeat question, I will ask that you review other comments and see if your question has been answered.
Do u use green or red apples for the apple bundt cake?
I tried this recipe and it straight turned into dough…I followed the recipe to a T. Am I missing something? I feel like there should be milk. It’s in the oven now. We’ll see how it turns out but, has me pretty concerned that it won’t turn out good at all.
Let me know how it turns out. 🙂
OMG !! Amanda this cake was awesome!! Followed recipe to exactly written and it came out amazing! The glaze was perfect!! My grandkids were impressed!! Definitely a keeper! Thank you for sharing!
Made this delicious bundt cake today, soooooo good! Was definitely a hit!
My glaze didn’t thicken – I poured it over cake – it was kind of soggy maybe it’ll b better in the morning. How can I get it to thicken?
I work with iambaker and am happy to help out with questions!
Hi, Charlene! I am sorry the glaze didn’t thicken. This glaze is not super thick, but it should coat the back of a spoon. Make sure you allow it to sit for ten minutes and the cake slightly cool before you pour it over the cake. I hope this helps! Have a great day!
The recipe says 325 degrees but in her video she says 350. Not sure which is right.
Written recipe is correct.
I have a bunch of rrf delicious apples I need to use up. Could I use them in this recipe and if so, what adjustments would I need to make? Thank you for sharing your recipes.
Hi, Kelley! I work with iambaker and am happy to help with questions. I wouldn’t recommend it. Red delicious apples can get mushy when baking with them. Have a great day!
This cake is absolutely DELICIOUS. One question, does it have to be refrigerated??
Hi, Bonnie! I work with iambaker and am happy to help with questions. Yes, I would recommend refrigerating this cake. Have a great day!