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’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!
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!
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?
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!
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.
Can you make this recipe with the red apples?
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!
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
Can I make the cake a day ahead and make the caramel sauce when serving or can I do it all the day before?
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.
Imade it and it was easy and Super Delicious!!!❤❤❤
This cake was so delicious and moist👍
This is such an amazing recipe! Thank you! It was seriously one of the best cakes I’ve ever made, and a huge hit with our guests! Can I ask you – how far ahead can I make the cake (if I’m planning on serving it for a dinner party)?
Thanks!