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.
I had a question and I posted it on the 4th of October and i have been hoping for a reply. I did see that Amanda replied to someone later than my post on the 9th. Hopefully, she will answer my post as I like to make Holiday gifts early and freeze them because I have a large family and I like to give out homemade bakery gifts. Thank You
Linda Diaz
What is your question?
Should this cake be refrigerated if it’s baked the day before serving?
This is what it says in the blog post:
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.
My question was if I had to change the recipe of the Apple Bundt Cake if I put the batter instead into 2- 9×5 pans and 1- 8×4? Would I need to increase the temperature or time?
Thank you, Linda Diaz
Amanda, I think you answered Penny Martins post because she asked the question right after you asked “What is the question”? I am guessing that question was for me? Here is my question again….” If I had to change the recipe of the Apple Bundt Cake if I put the batter instead into 2- 9×5 pans and 1- 8×4? Would I need to increase the temperature or time?”
Thank you, Linda Diaz
Hi Linda – You should not need to change the temperature but you will need to change the time. Generally speaking a loaf pan will need 60-80 minutes to cook through. I would start testing early on and use a skewer to text the cake to make sure there is no wet batter.
Thank you for answering my question. (I didn’t think I would need to change the temperature.) It’s good to know for sure.
My question was if I had to change the recipe of the Apple Bundt Cake if I put the batter instead into 2- 9×5 pans and 1- 8×4? Would I need to increase the temperature or time?
Thank you, Linda Diaz
I made this apple cake for our Canadian Thanksgiving dinner. It was a really big hit. My step-daughter said it was the best cake I have every made!!!! She says I have to make this from now on and not to change a thing. I will be making it for Christmas Eve:)
loved it but with one “hiccup”. i cooked the sauce until sugar dissolved but once it was on the cake and cooled, it became grainy (gritty). any suggestions? thanks!
Typically a grainy caramel comes from stirring too much while the sugar is dissolving. Try leaving the mixture be as much as possible. This is one of the few cases where stir occasionally really means only occasionally.
I’m baking this in a cheesecake springform pan. Ok? Wish me luck with it! Thanks
Just took my cake out of the oven and it makes the house smell like autumn,took a little bite while still warm,,,yum
I have made this cake twice in the last week! It’s a very easy recipe and the taste is amazing. The only thing I did different was I didn’t have any cinnamon so I used nutmeg instead and instead of making a glaze for on top I just used some canned frosting I had on hand, put some in a bowl and microwaved it for about 39 seconds to thin it and then poured it on the cake for a glaze.
Both cakes disappeared in no time, the second one I made it was still warm from the oven and it was so good!
Can this cake be made in a 9×13 pan?
Wow! New family favorite. I love that the ingredients are staples you probably have in-house. I used 1 Granny Smith and 2 Fuji apples (what I had). I accidentally used only 1 cup oil and it still turned out well. I personally would peel and dice apples so they are ready, before mixing wet and dry ingredients. Also, I might either poke the cake or wait til cooler before glazing, because my caramel mostly puddled on the cake plate. You must try this. Thank you, Amanda!
Wondering about making in a 9×13 pan. What do you think?
My husband is the pickiest dessert eater. He absolutely LOVES this cake! I’ve made it twice since finding the recipe and each time its gone. Cake is wonderful without the caramel sauce as well.