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.
My husband says this is the best cake he has ever had. He ate it in two days and is requesting another. I reserved some of the glaze so I could warm it and pour over cake just before eating. So moist and delicious!
I use a half a cup of Crisco butter pecans and walnuts cook the apples a little bit with brown sugar very good
It was delicious and everyone loved it.
This was really good, but extremely sweet. Next time I will cut the sugar in half.
We made this cake it was a hit they all loved it,
Wonderful recipe. I made half of it, perfect. Thanks
In your video you said to cook the cake at 350f but in the directions it says 325f,
I have a nice long cake tester so I keep giving it more time until the tester came out clean.
Looking forward to sharing this cake with my family.
Your written recipe says 325°, but your video says 350°….so which one should it be?
I followed directions to a t, this cake was inedible and very oily, our the ingredients list correct? It looked great, but that’s it
Yes, the recipe is written correctly. There are over 400 positive reviews indicating that as well. Sorry you had that experience though… maybe you accidentally used the wrong amount of flour?
Everybody raved about this cake! I’m making it again today and hoping it turns out as delicious as the first.