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.
Amanda, Made this cake today for the first time. We loved it! I did find it difficult to spread the apples more evenly, so some slices of cake were a bit drier. Also, I found the glaze a bit too runny. So, I made a second batch of the glue using 3/4 cup brown sugar, and it came out perfect! I wish IO had thought too take a picture of the cake before we tore into it! Thank you for all your wonderful recipes.
Cake is very moist, delicious, but you said 350 on the video and the actual recipe said 325. I did the recipe but left it in 7/8 more minutes. I could eat it just like that. I did add the caramel sauce when cooled. Everyone loved it!!! Thank you for your Devine cooking
Hi, Jeannette! I work with iambaker and am happy to help with questions. The written recipe is correct. Have a wonderful day!
Great cake but my icing crystallized and is very gritty. Don’t know what I did wrong. I did it step by step. I want to make more so please tell me where I went wrong
So so looking forward to trying this recipe, this looks delicious!
I’m gradually trying to adopt a vegan lifestyle, so wanted your opinion on if it would work using flaxseed meal+hot water combo instead of the 3 eggs? It works for my regular chocolate and vanilla cakes, but not sure about this.
Made this last night for friends!! Absolutely delicious!!! What a great fall dessert!! Will definitely make it again.
Salted butter????
What is your question, Traci?
My family was very disappointed. It seemed very dry but the caramel was great and helped with the dryness.
So sorry you felt that way! If it was dry it was over-baked. If you are so inclined I would try it again and bake it for less time as it is a very moist cake, especially with the apples. And as you can see by other reviews, lots of folks love this recipe! 🙂
This came out beautifully! Thank you so much for this recipe… I am completely in love with the glaze! That was insanely good 😃
A group of us goes up to our friends cabin up in Mt. Rainier area for Halloween. We all bring a dish and food to share. This year I decided to make this apple bundt cake, well it was a big hit! My friends couldn’t get enough of it and told me it was the best! It was very moist and just the right amount of sweetness. I baked it at 335 degrees for 70 minutes and it turned out perfect.
Wonderful cake-heavenly tastes!!!!