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.
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Dude. Wow. Yet again your recipe has blown me away (first one was the lemon slice). This cake is phenomenal ya’ll..make it! I will say though that it wasn’t overly exciting when first baked; the flavor wasn’t all there yet. The next day though, omg…it was like a whole ‘notha cake! DELICIOUS…will make again and again. I also scooped up all the glaze that had dropped off and thickened as a second layer of glaze as per another persons comments. Ermagerrrrrd….seerrrrrr gerrrrrrrd. Thank you!
I’ve been making this cake for well over a year and it’s my husbands favorite! Anytime he comes home from a trip he always requests this cake. Love love love!
I was hoping you could help me, though. The last two times I’ve made it it’s been nearly impossible to cook through and pretty dense. Where am I failing?!
Hi, Savannah! I work with iambaker and am happy to help with questions. I am so glad you love this cake! One thing you could try next time is to add a touch more baking soda to the recipe. I hope this helps, and have a great day!
WHAT NO NUTS OR OTHER FRUIT
can you use splenda
Hi, Janet! I work with iambaker and am happy to help with questions. We have not tried this recipe with Splenda, but you can certainly try it as a substitute. Let us know how it turns out. Have a great day!
Can u please help me with replacement of egg.
Here are a few options: https://iambaker.net/egg-substitutes/
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!
Nope, no type. I haven’t tested any substitutions so I can’t speak to their effectiveness.
I always see you on Instagram but can never figure out how to get actual recipes. PLEASE tell me how❤️🌵❤️
If you are here and commenting that is where the recipes are. 🙂 Just scroll up!
Can this cake be made in a pan other than a bundt pan?
You can, but I have not tested it so I can’t provide accurate time and temperature.
i believe I followed the recipe exactly but the dough never came together…more crumbly. What do you think I did wrong?
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!