Apple Bundt Cake

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This Apple Bundt Cake is packed with fresh apples, warm fall spices, and apple cider for an incredibly moist, tender cake. A rich caramel glaze drapes over the top, making every bite extra special. It’s an easy, old-fashioned kind of cake that’s just as perfect for an afternoon treat as it is for a holiday dessert table.

If you love homemade Bundt cakes, try my Chocolate Bundt Cake, Hummingbird Bundt Cake , and Pumpkin Bundt Cake next. You can also browse all of my Cake Recipes for more irresistible favorites.

✨ Before You Begin

Ingredients + Key Notes

Apples. Granny Smith apples are my favorite here. Their tart flavor balances the sweet caramel glaze, and their firm texture holds up beautifully as the cake bakes. Peel, core, and dice them fairly small so you get plenty of apple in every slice.

Apple cider. Adds moisture and another layer of apple flavor to the cake. Apple juice can be substituted if that’s what you have on hand.

Vegetable oil. Using oil instead of butter helps give this apple Bundt cake its exceptionally moist, tender crumb—even after it has cooled.

Eggs. Bring them to room temperature before mixing so they incorporate smoothly into the batter.

Warm spices. Cinnamon is the star, with ginger and nutmeg adding warmth and depth without overpowering the apples.

Walnuts. Add a little crunch and nuttiness throughout the cake. Pecans are a great substitute, or you can leave the nuts out altogether.

Dark brown sugar. I prefer dark brown sugar for the glaze because its deeper molasses flavor makes the caramel especially rich.

Sweetened condensed milk. This is the base of our easy caramel glaze. Be sure you’re using sweetened condensed milk, not evaporated milk—they aren’t interchangeable here.

Butter + vanilla. Stirred into the cooked glaze at the end for a smooth, buttery finish and plenty of flavor.

How To Make Apple Bundt Cake

🥣 How to Make Apple Bundt Cake

Make the batter. Beat the sugar, oil, and eggs until smooth. Mix in the apple cider and vanilla. In a separate bowl, whisk together the dry ingredients, then gradually add them to the wet ingredients just until combined.

Add the apples. Gently fold in the diced apples and walnuts, making sure they’re evenly distributed without overmixing the batter.

Bake. Spoon the batter into your prepared Bundt pan and smooth the top. Bake until a toothpick inserted into the thickest part of the cake comes out clean.

Cool and turn out. Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack or serving plate. Let it cool completely before glazing.

Make the caramel glaze. Cook the sweetened condensed milk and dark brown sugar until smooth and thickened. Remove from the heat and stir in the butter and vanilla.

Glaze the cake. Let the caramel glaze cool briefly so it thickens slightly, then spoon or drizzle it generously over the cooled apple Bundt cake.

⭐ Pro Tips

⭐ Prep every crevice of the Bundt pan. A baking spray with flour is your best friend here. Be especially thorough around the center tube and any detailed ridges where cake loves to stick.

⭐ Keep the apple pieces small and even. Large chunks can create heavy, wet pockets in the cake. A small dice distributes the apples throughout the batter and gives you some in every bite.

⭐ Don’t overmix the batter. Once you begin adding the dry ingredients, mix only until everything is combined. Overmixing can make the cake heavier instead of tender.

⭐ Start checking before the end of the baking time. Bundt pans and ovens vary, so don’t rely on the clock alone. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs.

⭐ Don’t leave it in the pan too long. Give the cake about 15 minutes to set, then turn it out. As it cools completely, it can become more difficult to release cleanly.

⭐ Let the cake cool completely before adding the caramel glaze. A warm cake will cause the glaze to thin and slide off. On a cool cake, it stays thick and gorgeous.

⭐ Save any extra caramel glaze. It’s delicious spooned over individual slices. If it thickens as it sits, gently warm it until it’s pourable again.

Tried This Recipe?

If you made this Apple Bundt Cake, I’d love to hear what you think! Please leave a ⭐⭐⭐⭐⭐ star rating and a comment below. And don’t forget to tag me on Instagram @gonna_want_seconds— when you share a photo  📸— I love seeing your kitchen creations!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen  

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Apple Bundt Cake (with Caramel Glaze!)

This Apple Bundt Cake is incredibly moist and tender, packed with fresh apples, apple cider, and warm fall spices, then finished with a rich, buttery caramel glaze. It’s an easy, impressive dessert that’s perfect for fall gatherings, holidays, or anytime you’re craving a cozy homemade apple cake.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

Cake:

• ▢ 2 cups granulated sugar
• ▢ 1 1/2 cups vegetable oil
• ▢ 3 large eggs, lightly beaten
• ▢ 1/2 cup apple cider
• ▢ 2 teaspoons vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 2-2 1/2 cups apples - peeled, cored, and diced
• ▢ 1 cup walnuts, chopped

Caramel Glaze:

• ▢ 1 (14-ounce) can sweetened condensed milk
• ▢ 1 cup dark brown sugar, firmly packed
• ▢ 2 tablespoons unsalted butter
• ▢ 1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

• Prep. Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick cooking spray; set aside.
• Mix. In a large mixing bowl, using a handheld electric mixer, beat the sugar (2 cups), oil (1 1/2 cups), and eggs (3), until smooth. Mix in the apple cider (1/2 cup) and vanilla extract (2 teaspoons) until evenly combined.
• Combine. In a medium mixing bowl, whisk together flour (3 cups), baking soda (1 teaspoon), salt (1/2 teaspoon), cinnamon (2 teaspoons), ginger (1/2 teaspoon), and nutmeg (1/4 teaspoon) until evenly combined. Gradually add the flour mixture to the sugar mixture and beat well. Fold in apples (2-2 1/2 cups) and walnuts (1 cup).
• Bake. Pour into prepared bundt pan. Bake in preheated oven until a skewer or cake tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour 20 minutes. Remove from oven and cool in the bundt pan, set on a wire rack for 15 minutes. Invert the cake onto a cake plate and cool completely.
• Glaze. Bring condensed milk 1 (14-ounce) can and brown sugar (1 cup) to a boil over medium-high heat, whisking almost constantly. Reduce the heat and simmer for 8 minutes, whisking often. Take off of the heat and stir in butter (2 tablespoons) and vanilla (1/2 teaspoon).
• Drizzle. Cool for 5 minutes before drizzling on the cake.

Fans Also Made:

• 
  Apple Coffee Cake
• 
  Blueberry Coffee Cake
• 
  Coconut Pound Cake
• 
  Peach Pound Cake

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Notes

1. Apples - Granny Smith apples are typically the best for baking. It has a strong, tart flavor and a firm flesh that marries well with sweet baked goods. Here’s a little about some of the best apples for baking, according to Bon Appetit.
2. Oil - Use your favorite vegetable or canola oil for this recipe. You want it to have a neutral flavor without altering the way your cake tastes.
3. Eggs - I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter.
   • A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
4. Vanilla Extract - Use pure vanilla extract, not artificial, for the best flavor.
5. Cinnamon, Ginger, Nutmeg - Remember when it comes to ground spices the flavor is best when used within 6 months after opening. Check out this article if you want to read more about spices.
6. Dark Brown Sugar - The difference between light and dark brown sugar is simply the amount of molasses each contains. In this recipe, I prefer the flavor of dark brown. In a pinch, if all you have is light brown you can, however, substitute it. Make sure you pack the brown sugar firmly.
7. Cooling: The other thing you need to know is about the cooling process. Let your apple bundt cake recipe cool for the time specified in the recipe, then invert it and get it out of the pan. The apple bundt cake will need time in the pan to set up, so it doesn’t break apart. BUT, cooling too long in the pan can cause your cake to become damp from the condensation making it stick even more. It’s kind of a fine line.
8. How To Store This delicious apple bundt cake recipe stores best in the fridge but I like to serve it at room temperature. It’s up to you. I give my pieces a little time on the counter before serving. Keep in mind that cakes start losing moisture as soon as you cut them. Even if you’re storing your apple bundt cake in a cake saver, use a small piece of plastic wrap to cover the end after cutting.
9. How Long Can You Keep This In The Fridge? This cake will keep in the fridge for up to a week.
10. Can You Freeze This? Slice it or store it whole and you can freeze it for up to six months. To thaw your cake, let it sit in the fridge overnight, then slice and serve!

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 76g | Protein: 3g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 100mg | Fiber: 2g | Sugar: 58g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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