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 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!

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Apple Bundt Cake

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.

Apple Cake Recipe

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
Apple Bundt Cake Recipe

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

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4.93 from 248 votes

Apple Bundt Cake

Prep Time 15 mins
Cook Time 1 hr 10 mins
Cooling Time 20 mins
Total Time 1 hr 25 mins
Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze.

Ingredients

Cake

  • 2 cups (400 g) granulated sugar
  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Saw this a week ago. Made it twice already. The second time I made the actual glaze and it was amazing. I love the harder outer edges with the soft cake, and buttery glaze hot on top. Omg 😳

    1. Ok this is excellent! I feel like the frosting sauce is essential though as it brings the flavors together, the caramel with the tastes of salt…it also soaks into the cake and just makes it more dense it’s just delicious..I made it for Thanksgiving and my brother in law wanted to take it so I just made it again today..lol..it’s really easy to make too

  2. I’m a fan of soooooo many of your recipes, but this one may “take the cake!” Moist but not stodgy, full of flavor and soooooo easy to prep and make. A big winner!

  3. Your recipeSays to set oven temp at325°but you’re video says 350° which is it please indicate as soon as possible I am making this bread right now thank you

  4. i was out of the most of the vegetable oil and had only butter so used the little bit of that and room temperature butter (i took my time and made sure it was well blended with my wet ingredients). also, don’t use sugar in anything i make from home so i replaced the sugar for honey.

    it turned out ABSOLUTELY WONDERFUL…wish i could send you all pictures!

    p.s. the granny smiths that i got from Costco were a little sweeter than tart, was perfect.

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