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This Apple Bundt Cake is dotted with Granny Smith apples and topped with a sweet caramel glaze. An impressive yet easy fall dessert.
There are a few apple cakes that I try to make each year, like apple dapple cake and 3 ingredient apple cake. This apple bundt cake with caramel glaze is now officially on that list. The warmly spiced cake is loaded with diced apples and topped with a caramel glaze. It’s super easy to make yet looks so fancy.
Why I Love This Apple Bundt Cake
- SUPER easy. One of the reasons I love bundt cakes so much is that they are super easy to make. You don’t even need to break out the mixer! This apple bundt cake is no exception.
- The caramel glaze. While this cake would be lovely on its own, the caramel glaze just adds a little extra touch. It’s like eating a caramel apple cake!
- Apples in every bite. The apples are the star of this recipe. There are three cups of tart Granny Smith apples in this cake, which means you’re sure to get some in every bite.
Recipe Ingredients
Here’s an overview of the ingredients needed for the cake and the glaze. Scroll down to the recipe card below for the exact measurements.
For the Cake:
- Granulated sugar
- Vegetable oil – Makes the cake extra moist.
- Vanilla extract
- Eggs – I used large eggs.
- All-purpose flour
- Baking soda
- Ground cinnamon – A pinch of cinnamon adds warm flavor that works nicely with the tart apples.
- Salt – Helps to balance the sweet flavors in the cake.
- Apples – I like to use Granny Smith apples. Any tart baking apple will work.
For the Caramel Glaze:
- Butter – Use unsalted to prevent the glaze from being too salty.
- Heavy cream
- Light brown sugar – Melted with the heavy cream to make the caramel.
- Vanilla extract
- Salt – Just a pinch of salt helps prevent the glaze from being too sweet.
How To Make Apple Bundt Cake
This recipe is super easy to make. No mixer required! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease and flour the bundt pan.
- Make the batter. Combine the sugar, oil, vanilla, and eggs until smooth. In a separate bowl, combine the dry ingredients. Gradually add them to the wet ingredients, mixing until just combined. Fold in the apples.
- Bake. Spread the batter evenly in the pan. Bake for 55-65 minutes. Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.
- Add the glaze. Melt the butter over medium heat. Stir in the cream, brown sugar, and salt until combined. Bring to a gentle boil then reduce the heat and simmer for 3-4 minutes, stirring constantly. Remove from heat. Stir in the vanilla. Pour the caramel over the cooled cake, letting it drip down the sides.
- Enjoy. Slice and serve slightly warm or at room temperature.
Tips for the Best Bundt Cake
Here are a few tips for perfecting this apple bundt cake recipe.
- Grease the pan well. Ensure your bundt pan is well-greased and floured to prevent sticking. Silicone bundt pans may require less prep.
- Avoid overmixing. Mix just until the wet and dry ingredients are completely combined and the apples are evenly distributed. Overmixing can lead to dense cake.
- Stir in some nuts. Chopped pecans or walnuts can be folded into the batter with the apples for added texture and flavor.
- Reheat the glaze. If the glaze thickens too much as it cools, gently reheat it over low heat while stirring to loosen it.
- Add sea salt. For a salted caramel twist, sprinkle a pinch of flaky sea salt over the glaze after drizzling.
Proper Storage
- Room temperature. Store this caramel apple bundt cake in an airtight container at room temperature for up to 2 days.
- Fridge. For slightly longer storage, keep it in the refrigerator for up to 5 days.
- Freezer. Wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Apple Bundt Cake
This Apple Bundt Cake is dotted with Granny Smith apples and topped with a sweet caramel glaze. An impressive yet easy fall dessert.
Servings: 12 slices
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups Granny Smith apples peeled and diced , about 3 medium apples
For the Caramel Glaze:
- ½ cup unsalted butter 1 stick
- ½ cup heavy cream
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, making sure to coat every corner to prevent sticking.
- In a large bowl, combine the sugar, vegetable oil, vanilla extract, and eggs. Whisk until the mixture is smooth and fully blended.
- In a separate bowl, stir together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Gently fold in the diced Granny Smith apples, ensuring they are evenly mixed into the batter. Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- For the caramel glaze, melt the butter in a medium saucepan over medium heat. Add the heavy cream, brown sugar, and salt, stirring until combined. Bring the mixture to a gentle boil, then reduce the heat and simmer for 3-4 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
- Pour the warm caramel glaze over the cooled cake, letting it drip down the sides.
- Slice and serve the cake at room temperature or slightly warm. Enjoy!
Last Step:
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Nutrition
Calories: 610kcal | Carbohydrates: 80g | Protein: 5g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 214mg | Potassium: 122mg | Fiber: 2g | Sugar: 55g | Vitamin A: 459IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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