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.
Can you make the caramel glaze ahead of time and refrigerate it then warm it up just before serving the cake? I’m making this for a fall themed baby shower and would like to make the cake and glaze ahead of time. Thank you!
I made this today using apples I had on hand. Jonagold and gala. I also had 1/2&1/2 on hand not heavy cream and the glaze turned out fine. I did bump the temp control when I was cleaning my stove and didn’t realize it so it was baking at 200° for the first 70 minutes…. so I turned it back up and it took another 40 minutes. It still turned out delicious.
I was looking on Pinterest for apple recipes & this one popped up. I stopped looking further because Amanda’s recipes are always perfect! I’m hoping this turns out like my grandma’s apple cake.
I can’t get the Carmel glaze recipe it won’t let me. This happens a lot you all want people to make your recipe but you make it hard to get . I don’t get it.
I don’t understand? It’s literally in the recipe card right under the cake ingredients.
I always get good results making this cake and so many compliments I can’t count them….
This cake is sooo good. I do have a question …. Why would some of the slices crumble when cutting?
I made this yet again, exactly as the recipe states. This dessert is absolute perfection! It has everything you want–the tart apple, the gooey caramel, and a wonderfully moist cake. My family goes nuts! Amanda, thank you for sharing your grandmother’s recipe. It’s all love ❤️
It actually wasn’t that good it came out very mushy. The flavor is not bad, but I don’t know why it wasn’t firm? Was super mushy
It sounds like it wasnt baked.
This was delicious! Definitely going to use this recipe again
This recipe was OUTSTANDING I was concerned at first with how much flavor would come through but id delivered like a fedex driver in a snowstorm. The glaze tied it together wonderfully. I added walnuts to the glaze and added one extra g.s. apple to the bottom of the bundt pan. The texture was necessary for me and the added apple was fantastic. This recipe is a keeper. 100/10. The BEST fall cake I have ever made. Pictures could never do this cake justice but i sure wish i could post them. 😆