Apple Bundt Cake (with Caramel Glaze!)

This apple bundt cake recipe is one of my hubby’s all-time favorite desserts. Soft tender chunks of apple baked in a tender, moist cake that’s loaded with warm spices. It’s an old-fashioned type of cake that brings back memories of Sunday suppers at Grandma’s house.

Apple Bundt Cake Recipe

Because this is such a favorite in our house, I make this cake often. I make it for Sunday dinners, take it tailgating, bring it to church potlucks, and even serve it at the holidays. It’s just one of the reliable, easy to put together recipes and it’s always the first dessert to go.

It’s got a great balance of sweetness and spice and the brown sugar glaze really puts this baby over the top and you don’t need to be a 5-star chef to pull it off (but you’ll look like one). If you’re already a fan of apple bread or apple pie, then this little gem is gonna’ steal your heart.

I don’t know about you but I’m seriously crazy about bundt cakes. Don’t even get me started on all the pretty bundt pans that are available! Try my incredibly easy pumpkin bundt cake next!

Ingredient and Recipe Notes

• 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.
• 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.
• 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.
• Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.
• 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.
• 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.
• 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.
• 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.
• How Long Can You Keep This In The Fridge? This cake will keep in the fridge for up to a week.
• 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!

Step By Step How To Make

1. Mix in the apple cider and vanilla extract to the sugar, oil, and egg mixture until evenly combined.
2. Combine. In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
3. Gradually add the flour mixture to the sugar mixture and beat well.
4. Fold in apples and walnuts.
5. Pour into prepared bundt pan. Bake for about 1 hour to 1 hour 20 minutes.
6. Invert the cake onto a cake plate.
7. Glaze. Stir in butter and vanilla to boiled condensed milk and brown sugar.
8. Drizzle. Cool for 5 minutes before drizzling on the cake.

Make Ahead Tips

I find it helps to make the bundt cake a day ahead and then make the glaze on serving day. That way my cake is still fresh but it’s had plenty of time to cool.

Recipe Variations

1. Use applesauce. For a super moist rendition of delicious dessert try whipping up an applesauce bundt cake that’ll rock their world!

More Apple Dessert Recipes

• Apple Bars
• Apple Blondies
• Mini Apple Pies
• Sour Cream Apple Pie
• Apple Bundt Cake
• Apple Crisp

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Apple Bundt Cake (with Caramel Glaze!)

Apple Bundt Cake with brown sugar glaze is moist and yummy with sweet little apple pieces and a rich brown sugar glaze to finish it off.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 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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