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
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
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
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This apple cake is AMAZING!!!! The caramel sauce puts it over the top!! So good!!!
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
Good morning how are you? Hope you and yours are staying safe! M question is can I substitute the vegetable oil with butter?
Hi Marsha-
I haven’t made the substitution so I can’t speak to its effectiveness.
Trying it today. You said oven 350° recipe said 325° which I is right?????????
The written recipe is correct.
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!!
Hey. I’m from India and just loving your recipes. I was looking for a good apple cinnamon cake and tried this recipe. Problem is I tried it in a regular baking pan since I didn’t have a bundt pan.. So I’m not sure if it’s baked well especially on the inside. Especially since the dough was very thick and now I understood why it’s a bundt pan recipe 🙄. Please can you share a good apple cinnamon cake recipe using a regular baking pan please.
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
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.
Just made my first Bundt cake. It definitely did not disappoint!! Thank you for sharing this recipe. ❤️
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!