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
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.
This is simply the best Apple Bundt cake w caramel glaze…I made this to take to our friends dinner invite. “Oh yum, please share this recipe”, they said. I’m making it again this weekend for a neighbors cookout. This is our new favorite cake…Thank you for sharing your recipe💙
I’m wanting to make this but I don’t own a bundt pan. Can this be made in a rectangular cake pan instead?
Hi, Barbara! I work with iambaker and am happy to help with questions. We have not tried baking this in another pan, so I can’t say what adjustments would have to be made. Have a great day!
This is one of the best desserts I have ever made, and I am freaking old, lol! It is moist, delicious, and that caramel sauce is to die for! Thank you for sharing this recipe – ahhhhhmazing!!
I added some clove and ginger (I like more spice) but the cake itself was perfect. Moist and soft and very apple-y. I did an oat crumb instead of the caramel since we’re a dairy free house
This cake was outstanding!! Definitely a keeper. I made it tonight and have it in a cake dome…when should I put it in the refrigerator?
Can another type of apple be used in this recipe? Like a Honey Crisp or gala?
Hi, Judith! I work with iambaker and am happy to help with questions. Yes, you could use honey crisp or gala apples in this recipe; they both will keep their shape and not turn mushy when baked. Have a wonderful day!
I made this cake yesterday. It tastes even better letting it overnight. I will definitely make this again.
Wow! So good! Can’t wait to share it. Thanks!
Perfection! I brought the cake to a friend going through chemotherapy. It was beautiful, traveled well, and delicious.
I agree with several others, this is the best apple cake I have ever made! My family loved it. It was so easy and the glaze adds the perfect flavor with the cake. I’ll be making this again soon. Thank you!