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Apple Bundt Cake with brown sugar glaze on a metal cake stand
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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.
Course Dessert
Cuisine American
Keyword Apple Cake, apple desserts, bundt cake, fall cake, Fall Desserts
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 496kcal
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

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.

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