Caramel Apple Bundt Cake
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This Caramel Apple Bundt Cake is so luscious and overflowing with apple charm. Deliciously spiced, this apple cake is so moist and loaded with lots of apple chunks and topped with a glorious caramel glaze. Perfect for fall baking and Thanksgiving holiday!
Want more delicious bundt cakes? You’ll love this Easy Cinnamon Roll Bundt Cake, this Lemon Blueberry Bundt Cake and this scrumptious Pumpkin Bundt Cake!
This cake is perfect for apple and cake lovers alike! Apple desserts seem to fit in anytime of the year, but especially in the fall and I love it! You get the best of both worlds of two of our favorites!
This caramel apple bundt cake recipe is even better the next day! It’s one of those recipes you can make a day in advance for special occasions, brunches and really awesome with a scoop of ice cream on top!
What Apples Should I use?
The key to a great apple cake is to use a diverse variety of apples for a mix of textures and flavors: sweet, tart, crisp, and soft. So any baking apples will work great for this apple bundt cake! Using apples like Granny Smith, Gala, Fuji, Honeycrisp, Pink Lady and Golden Delicious are excellent choices.
It’s always fun doing apple combos too! Try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter experience, go with Gala or Fuji.
More Flavor & Texture Options
- For the healthier cake, there is an option to add unsweetened applesauce to cut down on the oil, for a little healthier version. This apple bundt cake is so moist, it’s not required that you add a glaze on top, especially if you want your cake more healthier. You can also do a light dusting on the top of the cake with some confectioners’ sugar instead of glaze.
- For a boozy twist, add 3 tablespoons of your favorite bourbon or rum.
- Nutty flavor? Add some chopped pecans or walnuts for some added texture and crunch.
- Add some raisins for some texture. Apples and raisin go well together in desserts!
- Sugar-free option, substitute your favorite sugar-free sugar. I love Lakanto products
, but if you have a favorite you love, then by all means, give it a try!
- Instead of vanilla extract, flavor your cake with rum extract or maple extract to really amp it up over the holidays!
Ingredients You Need
Apple Bundt Cake Recipe
- granulated sugar
- brown sugar
- vegetable oil (or for healthier version, use a combination of vegetable oil & unsweetened applesauce)
- vanilla extract
- eggs, room temperature
- all-purpose flour
- baking soda
- ground cinnamon
- salt
- Granny Smith apples, peeled, cored, and chopped (any baking apples will work)
Caramel Glaze Recipe
- unsalted butter
- heavy cream
- brown sugar
- vanilla extract
- salt
- Optional: powdered sugar
, sifted
How to Make Caramel Apple Bundt Cake
How to Make Apple Bundt Cake
- Preheat the oven to 325°F. Grease a 9-inch Bundt pan with non-stick cooking spray or spray with Baker’s Joy.
- In a large bowl, using mixer, beat the sugars and oil together. Add vanilla and eggs and continue beating together until combined well.
- Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
- Fold in the apples by hand. Pour into the prepared bundt pan.
- Bake for 55-70 minutes or until an inserted toothpick comes out clean.
- Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Make the Caramel Glaze
- Heat the butter and brown sugar in a small saucepan over medium heat.
- Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
- Add in the cream, salt and vanilla and stir until combined. Let sit 5-10 minutes to thicken.
- If you want caramel glaze thicker, add in ½ cup sifted powdered sugar to the caramel mixture and drizzle over cake while it’s warm or cooled.
How to Store Apple Bundt Cake
- Room Temperature – Store moist apple bundt cake in an airtight container for 3-4 days.
- Refrigerate – Store in an airtight container for up to 5 days.
How to Freeze Apple Bundt Cake
- It is not recommended to add the glaze until you you are ready to serve. Place cake or individual pieces of cake in an airtight container or freezer-safe ziplock bag for up to 3 months, sealed tightly.
- When ready to thaw, remove the cake from the freezer and place in the refrigerator overnight.
- Allow cake to come to room temperature before serving and add glaze if desired on individual pieces or on top of the whole cake.
This moist apple bundt is so good and easy to make, you won’t have any reason not to make it! Perfect with a cup of coffee with breakfast or a delicious afternoon snack. Of course, any time of the day you want a slice, it’s all good. Check out 45 Must-Try Best Apple Dessert Recipes for more apple recipes!
These Best Pumpkin Cranberry Muffins are super yummy too! Yay for Fall Baking!
Mini Bundt Cakes That are Irresistible!
- Vanilla White Bundt Cakes
- Chocolate Chip Mini Bundt Cakes
- Mini Decadent Chocolate Bundt Cakes
- Mini Lemon Bundt Cakes
More Apple Desserts!
- 6 Apple Fall Baking Recipes
- Easy No Yeast Apple Cinnamon Rolls
- 4 Amazing Apple Coffee Cakes
- Apple Crisp Cheesecake Bars
- Apple Butter Coffee Cake
Caramel Apple Bundt Cake
Ingredients
Apple Bundt Cake
- 1½ cups granulated sugar for sugar-free use monkfruit sugar or sugar substitute
- ½ cup brown sugar for sugar-free use monkfruit sugar or sugar substitute
- 1½ cups vegetable oil or for healthier version, use ¾ cup vegetable oil & 1 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 3 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- 1 teaspoon salt
- 3 or 4 medium Granny Smith apples peeled, cored, and chopped
Caramel Glaze
- 5 tablespoons unsalted butter
- ½ cup heavy cream
- ½ cup packed brown sugar for sugar-free use monkfruit sugar or sugar substitute
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: ½ cup powdered sugar sifted, for sugar-free use monkfruit powdered sugar or sugar substitute
Instructions
Apple Cake
- Preheat the oven to 325°F. Grease a 9-inch Bundt pan with non-stick cooking spray or spray with Baker’s Joy.
- In a large bowl, using mixer, beat the sugars and oil together. Add vanilla and eggs and continue beating together until combined well.
- Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
- Fold in the apples by hand. Pour into the prepared bundt pan.
- Bake for 55-70 minutes or until an inserted toothpick comes out clean.
- Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Caramel Glaze
- Heat the butter and brown sugar in a small saucepan over medium heat.
- Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
- Add in the cream, salt and vanilla and stir until combined. Let sit 5-10 minutes to thicken.
- If you want caramel glaze thicker, add in ½ cup sifted powdered sugar to the caramel mixture and drizzle over cake while it’s warm or cooled.
Notes
How to Store Apple Bundt Cake
- Room Temperature - Store bundt cake in an airtight container for 3-4 days.
- Refrigerate - store in an airtight container for up to 5 days.
recipe slightly adapted from I Am Baker
