Caramel Apple Bundt Cake

Why You’ll Love This Recipe

This cake is the definition of cozy. The combination of fresh apples, brown sugar, and cinnamon creates a soft, flavorful crumb that stays moist for days. The caramel glaze soaks into every crevice of the bundt cake, making each slice sweet, gooey, and irresistible. It’s easy to make, feeds a crowd, and makes a beautiful centerpiece for holiday gatherings, potlucks, or Sunday dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Vegetable oil
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Apples (peeled and diced – use a tart variety like Granny Smith)
• Sour cream or plain yogurt

For the caramel glaze:

• Butter
• Brown sugar
• Heavy cream
• Vanilla extract
• Salt (optional, for a salted caramel flavor)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in sour cream or yogurt until fully incorporated.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Fold in the diced apples.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

To make the caramel glaze:
11. In a small saucepan over medium heat, melt the butter.
12. Stir in brown sugar and heavy cream. Bring to a gentle boil and simmer for 2–3 minutes.
13. Remove from heat and stir in vanilla and a pinch of salt, if using.
14. Let the glaze cool slightly, then drizzle over the cooled cake.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 20 minutes
Cook time: 55 minutes
Cooling time: 45 minutes
Total time: 2 hours

Variations

• Add nuts: Fold in chopped pecans or walnuts for crunch.
• Salted caramel: Add sea salt to the glaze for a sweet-salty twist.
• Spiced version: Add ground cloves or allspice for extra warmth.
• Apple butter swirl: Spoon apple butter into the batter for layered flavor.
• Caramel apple topping: Top with sautéed apple slices in caramel for a dramatic finish.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds until warm.
You can also freeze the cake (without glaze) for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.

FAQs

What kind of apples are best for this cake?

Tart apples like Granny Smith hold their shape and balance the sweetness perfectly, but Honeycrisp or Braeburn also work well.

Can I use applesauce instead of diced apples?

You can substitute some apples with unsweetened applesauce, but for best texture and flavor, keep at least half as diced apples.

Can I make this cake ahead of time?

Yes, it actually tastes even better the next day as the flavors settle and the glaze soaks in.

How do I prevent the cake from sticking to the bundt pan?

Grease and flour the pan thoroughly, making sure to get into all the crevices. Use a nonstick bundt pan if possible.

Can I use a different pan?

You can bake this in two loaf pans or a 9×13-inch pan, but adjust baking time accordingly.

How thick should the caramel glaze be?

It should be pourable but not too runny—let it cool slightly before pouring to help it thicken.

Can I double the glaze?

Absolutely. If you love caramel, doubling the glaze makes for an extra decadent cake.

Can I use store-bought caramel sauce?

Yes, for convenience you can drizzle warmed store-bought caramel over the cake.

Is this cake overly sweet?

The fresh apples and optional salt in the glaze help balance the sweetness. You can also reduce the sugar slightly if preferred.

Can I make this dairy-free?

Use plant-based yogurt and milk alternatives, and substitute dairy-free butter and cream in the glaze.

Conclusion

Caramel Apple Bundt Cake is a show-stopping dessert that brings together the best of fall flavors in one incredibly moist, sweet, and spiced package. With its tender apple-filled crumb and rich caramel glaze, it’s the perfect dessert for any fall occasion—easy to make, beautiful to serve, and impossible to resist. Whether you’re baking for family, friends, or just yourself, this recipe is sure to become a seasonal favorite.

Caramel Apple Bundt Cake

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Caramel Apple Bundt Cake is a moist, spiced cake packed with fresh apples and topped with a rich caramel glaze. It combines the cozy flavors of fall into a beautiful and shareable dessert perfect for gatherings or a sweet seasonal treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours
• Yield: 10 to 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1. For the cake:
   2. 2 1/2 cups all-purpose flour
   3. 1 teaspoon baking soda
   4. 1/2 teaspoon baking powder
   5. 1/2 teaspoon salt
   6. 1 1/2 teaspoons ground cinnamon
   7. 1/4 teaspoon ground nutmeg
   8. 1 cup vegetable oil
   9. 1 cup granulated sugar
   10. 1/2 cup brown sugar
   11. 3 large eggs
   12. 1 teaspoon vanilla extract
   13. 1/2 cup sour cream or plain yogurt
   14. 2 cups peeled and diced tart apples (like Granny Smith)

 

1. For the caramel glaze:
2. 4 tablespoons butter
3. 1/2 cup brown sugar
4. 1/4 cup heavy cream
5. 1/2 teaspoon vanilla extract
6. Pinch of salt (optional, for salted caramel)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
2. In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth.
3. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
4. Gradually add dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the diced apples.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
9. To make the glaze: In a saucepan over medium heat, melt the butter. Stir in brown sugar and cream and bring to a gentle boil. Simmer for 2–3 minutes, then remove from heat and stir in vanilla and salt.
10. Let the glaze cool slightly before drizzling over the cooled cake.

Notes

• Use tart apples like Granny Smith for best flavor balance.
• Add chopped pecans or walnuts for texture and crunch.
• Double the caramel glaze for an extra indulgent finish.
• Store unglazed if freezing, and add glaze after thawing.
• Grease and flour the bundt pan very well to prevent sticking.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 33g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg