This Caramel Apple Bundt Cake is moist and tender, with a rich buttery caramel glaze that adds just the right amount of sweetness. Chopped apples are folded into the batter, adding a delicious burst of fruitiness to every bite.
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I love bundt cakes; they are usually easy to make, look fancy, and are a crowd pleaser. This makes them perfect for the holidays, potlucks, or just a sweet treat after a delicious dinner.
The irresistible scent of warm cinnamon and caramelized apples will fill your kitchen as this cake bakes, making everyone eagerly await the first slice. You’ll be amazed at how simple it is to whip up this decadent dessert—every bite is pure comfort!
Pro Tip
If the caramel sauce still has clumps, strain it through a fine mesh strainer when done.
Best Apples to Use
Granny Smith apples add tartness, but Honeycrisp or Fuji work too.
Caramel Apple Bundt Cake
Equipment
- 1 bundt cake pan
Ingredients
- 1 cup light brown sugar (135g)
- ½ cup granulated sugar (100g)
- 1¼ cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 lb Granny Smith apples cored, peeled and diced
For the caramel sauce:
- 1 cup granulated sugar
- ¼ cup water
- 6 Tablespoons butter unsalted
- ½ cup heavy cream
- pinch of salt
Instructions
- Preheat oven to 350°F and grease a 9-inch bundt pan.
- Place brown sugar, granulated sugar, eggs, oil, vanilla in a bowl and beat with an electric mixer until light.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix well.
- Stir dry ingredients into the wet ingredients until flour disappears and you get a consistent batter.
- Mix in apples then spoon the batter into the prepared bundt cake.
- Bake for 45-50 minutes or until a toothpick inserted int he middle comes out clean.
- Take cake out and let it cool down for 20 minutes.
Make the caramel sauce
- In a small saucepan over medium heat combine sugar and water. Stir a little to help dissolve.
- Cook until it gets bubbly, give it a couple of swirls then allow to cook until the mixture turns amber brown. Keep an eye on it so it will not burn.
- Remove from heat and carefully whisk in butter until butter disappears.
- Return the mixture back to low heat and slowly whisk in heavy cream, vanilla and salt.
- The mixture will get clumpy but do not worry. Keep stirring it on low and it will dissolve again.
- Remove from heat and let it cool for 10 minutes.
- Pour caramel over warm cake.
Notes
- Don't overmix the cake batter; overmixing can give you a tough, dry cake.
- The cake is done when a toothpick inserted into the center comes out with few moist crumbs. Don't overbake this cake.
- For perfectly golden, easy-release bundt cakes every time, I swear by thoroughly greasing and flouring my 10-cup pan - or better yet, using a high-quality baking spray with flour already in it. This extra step ensures your beautiful cake slides out intact with all those gorgeous details preserved!
- This is a generous amount of caramel sauce (about 1 ¼ cup), I usually pour half of the mixture and serve the other on the side for anyone who wants more.
- If the caramel still has clumps simply strain through a fine mesh strainer when done.
- Time-saving tip: You can use store-bought caramel sauce, heat it up a little in the microwave, then pour it over the cake.
- Varitations:
- You can add chopped nuts to the batter for an extra crunch.
- Top with powdered sugar before serving, and serve the caramel sauce on the side.
- You can also add a cream cheese swirl to the cake batter if your family is a fan of cream cheese.
- Please check the nutrition disclaimer policy.
Nutrition
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How to make Caramel Apple Bundt Cake
Gather the ingredients listed in the recipe card. Here is an overview image but refer to the recipe card above for the exact amounts.
In a large bowl, beat brown sugar, granulated sugar, eggs, oil, and vanilla with an electric mixer until light and fluffy.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in diced apples.
Spoon batter into the prepared bundt pan and bake until done.
Make the caramel sauce as directed and drizzle it over the cake.
How to Store and Reheat the Cake
Storage - Store this apple spice cake in an airtight container in the fridge for up to three days.
Freezing - You can also freeze this fresh apple cake; I like to freeze slices by wrapping them in plastic wrap and then placing the slices in a freezer bag. Freeze for up to three months, and thaw at room temperature for an hour before enjoying.
Reheating - If you prefer warm cake, microwave your slice for 20-30 seconds until it's warm.
More Apple Treats
I think that there is something so elegant about a bundt cake! And they are great for all occasions because they can feed a crowd.
Let me know in the comments below if you tried this cake.
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