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.
Your video says 350 degrees. Your written recipe says 325. That has taken 90 min. I am upset I didn’t watch video until after it was not getting done. Hopefully it turns out ok. It smells good
The written recipe is correct, so you are fine.
Can you use butter instead of oil
I wondered the same! Im going to try it with brown butter!
Could you make muffins instead of bundt cake? If so, how long do you bake them?
This cake is soooooo good and so easy to make! My husband loved it and I have to say, one of the best cakes I’ve made in a long time. I shared a picture of my final project and the link to the recipe on FB for my family and friends to enjoy. Thank you!
Thank you so much, Dawn! Thrilled you enjoyed it!
Loved loved this excellent cake. Best Apple Cake recipe I have ever made. Made per your recipe except because I did not have vegetable oil available,I chose to substitute with approx. combine half / half of melted Crisco and 2 small individual bought servings of applesauce for the designated amount. If available, with the holidays forthcoming, I may decide to add some nuts to the recipe for sending it over the top as I will make this cake over and over again it is so good with half has gone day one. Note to your readers: with proper spraying, this cake came out of my fluted bunt pan perfectly! I plan to try some of your other recipes and follow your site! Thanks for the recipe!!!
Great recipe and a delicious cake!!
What if you don’t have heavy cream?
I find 1/12 cups oil is a bit too much
Great recipe, it came out delicious and was a big hit with my husband and friends. But I reduced the oil to just 1/2 a Cup, and added 1/2 a Cup of unsweetened applesauce, and that worked really well.
I served each slice with a drizzle of warm homemade caramel sauce, which was a perfect finishing touch. A friend really liked it but suggested adding a swirl of cinnamon for the inside of the cake the next time I make it, and that sounds like a great idea!!
I’ll pour in half the batter, then generously sprinkle cinnamon and maple sugar over it before adding the rest of the batter. Planning to make this for Thanksgiving, including the caramel drizzle and cinnamon swirl!
Can this cake be frozen. Would add the caramel before freezing or when serving