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.
Can you use apple pie filling?
Just thought you should know that my husband chose this cake over his beloved pumpkin pie for Christmas. Hell may have just frozen over! This is so simple, yet the flavor and texture is amazing!
My family loves this cake and will eat it all in one day! So Good! Thanks for sharing!
Can cake flour be used in place of a.p?
The best and most scrumptious cake I’ve ever had in my life! This recipe will be passed down for generations. Thank you for sharing it!
I served it to a group of friends over for New Year’s Eve and it was a hit 🤗. Thank you very much !!
Can cake flour be used in place of a.p?
My favorite and go to recipe for apple cake. I make it in mini Bundt cake pans. This recipe yields 36-40 mini bundts and I bake it at 325 for 20-21 mins in a gas oven. I use four Granny Smith apples chopped and set aside for 30 mins in 1/3 cup sugar (from the two cups that the recipe calls for) with 1 tsp cinnamon. I use 1 cup avocado oil in lieu of vegetable oil plus 1/2 cup unsweetened applesauce in lieu of 1/2 cup oil. It turns out great every time.
We loved this apple cake so much. It will defiantly be a recipe to share with family and friends for years to come. Thanks so much for sharing…
I’ve made these before and they turned out great!!!
I found some caramel ice cream sauce that needs to be used in my pantry and I’m hoping I can use it in place of your caramel. Would that work?
This cake was really so good! I made it and gave some to a couple neighbors and they loved it as well. I cut my apples a little too large, so best to chop them pea size. Enjoy!
Delicious!!! Just wonder if anyone has experimented with whole wheat flour or oats? I’m always looking for ways to increase nutrition with yummy recipes like this.