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?
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I have made several times – bake sale favorite! So good. Thanks!
I’ve made this multiple times with rave reviews, but sometimes the caramel glaze doesn’t come out right. I bring the ingredients to a low boil and then take it off the heat when it seems like the sugar has dissolved. But once I take it off, add the vanilla, and let it sit for 5-10mins- it gets thick/grainy again. What step am I missing?
This was delicious. My family loved it. It is the best Bundt Cake I made.
This was good. Recipe should be updated for cups of apples and not number of apples. I bought 3 of whatever size was available at the store and it was too much. Next time I’ll grease and flour the pan because the cake did not come out clean. I also added another 15 minutes to the bake time.
Three medium apples is equivalent to 2 to 2-1/2 cups of diced apples.
Ive made this cake a dozen times because it has been requested over and over. Such simple ingredients combined to make an amazing tasty cake. Do yourself a favor and try this recipe.
Question: I’ve read through most of the comments and did not see it posted. Do you know how many cups of batter? I want to try a new Nordic Ware pumpkin pan for a get-together with my grandchildren so it would be great if someone knew.
I’ve made this cake and it’s delicious, Very easy, I’ve used what ever apples I had and it’s the same , good ! I use olive oil instead of vegetable oil also comes out very good .I bake mine a little longer , 15 minutes, maybe my oven temp is off ! Thank you for sharing this with us❤️🙏❤️
Gave it a shot and didn’t regret it! Wonderful recipe and with simple ingredients! Thanks for sharing!!
This looks delicious with THAT sauce! In the recipe it says 325 F but in the video you mention 350F. Which is the preferred oven temperature? Thanks for sharing. Looking forward to baking this.
Written recipe is correct 🙂
Made this this today….my three apples diced equated about three cups and worked perfectly. I added some bourbon to the Carmel sauce and oh my, what a perfect Fall dessert for a perfect Western PA Sunday!