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.
This cake is very stiff when everything is mixed together. I am waiting for it to bake as we speak. I checked each ingredient twice. I hope I will not be disappointed in this cake. It sounds so delicious!
I made this and it was delicious! I added 1 cup walnuts.
Okay, I baked this twice. First time was a failure, undercooked despite the fact the toothpick came out clean. I suspect the crust wiped the toothpick on exit. Second time I used a thermometer to test and waited until it his 210 degrees and it came out perfect, everyone was taking seconds.
Hi Amanda, I’m preparing to make this cake and I noticed you didn’t mention spraying the pan in the video or in the Instructions. I’m hosting Christmas Dinner and would like to add something different to the menu. I’m practicing to ensure I get it right in time. Please advise.
WONDERFUL MOIST CAKE EVERYONE JUST LOVES THIS CAKE IVE MADE IT WITH PEARS TO AND ITS GREAT I THINK YOU CAN USE DIFFERENT FRUITS AND IT WOULD BE AWSOME. I’M USING PINEAPPLE NEXT.
Hi everyone. I was bored last weekend and I came across this recipe and decided to give it a try. Well, I followed the directions however, I took Mr. Koge’s advice and used a thermometer until it reached and internal 210-degrees. I shared the cake with my neighbors and they loved it. I deviated by adding 1-table spoon of Crown Royal Apple to the glaze. Next time I’ll try 2-TBL spoon.
I’ve made this cake 3 times and it is so moist and good. One. Made for my grandsons project graduation and the lady loved it. Very delicious.
Couldn’t seem to locate my bundt pan so I divided up the batter into 2 cake pans, & baked at a shorter temp. We loved the cake with the caramel! One of the cakes was finished in one sitting! We’ll definitely be making this again!
When making it, I was surprised at the amount of sugar & oil, but it wasn’t too sweet nor too oily. We all loved it!! One of our friends is already asking for the recipe.
In the video the oven temperature is 350 , but in the instructions it’s 325.
I’ll go with the video temperature of 350 as that seems more normal.
What’s your advice ?
Hi, Colette! I work with iambaker and am happy to help with questions. The written instructions are correct. Have a great day!