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.
Made this cake today!! Very awesome very fresh cake with the apples…would recommend and would make again.
P.s. I would have posted a pic but my bunt pan is very.old and the cake stuck. So we had to Frankenstein it back together.
Doesn’t 1 1/2 cups of oil way too much oil?
Nope, it’s not, Janet. This recipe has been made no less than 200,000 times and it is perfect, as is. If you are able to follow the recipe as written, it will be perfect. 🙂
I want to apologize I think I used a wrong measuring cup with measuring the oil… I will try recipe again! I think it should turn out right… because the flavors were very good… my apologies!
Can you use another type of pan ? My Bundt pan sticks every time I use it!
Made this cake today for the first time. I replaced 1 cup of oil with 1 cup of applesauce and only used a 1/2 cup of oil and the cake is still very moist and delicious! So easy to make and so so good! Thank you for this wonderful recipe!
Hi Amanda,
This cake is so delicious. In fact, I am making it right now. This will be my 3rd time.
Thanks for sharing.
Louanne
This is one of your best recipes, and mine too, ha, ha. I love it.
Yum! Very tasty!
I’ve made this multiple times for friends and family. Everyone loves it at first bite! Just waiting for my husband to get home with more apples so I can make another one tonight!
I’ve made this cake several times using exact ingredients except I exchanged olive oil for vegetable oil .This time I made it using vegetable oil and the flavor is not to my liking !Really upset because it was made for Bible Study tomorrow. I’m most likely going to make something else. I have put the Carmel glaze on it yet , maybe that will change the taste a bit .If you make this cake I would definitely change the oil up for olive oil or canola oil !!
This is one of our favorites. I use Crisco oil and various types of apples, whatever I have on hand. I use Walden Farms Caramel Syrup because it is sugar-free and not thick and a little goes a long way. I use a kebob skewer for poking the holes. This cake does not last long in our house!
I have made this delicious cake a few times and it is full of flavour! Adding the caramel drizzle on top adds so much to this cake! Great when you are having company over!!,
⭐️⭐️⭐️⭐️⭐️
I added a half cup of chopped walnuts, because I love the combination of apples, caramel and walnuts. It was delicious with the nutty flavor!
Is the batter thick?