Apple bundt cake is an ideal fall dessert: moist and comforting, studded with generous apple chunks, spiced with warm autumn flavors, and finished with a buttery brown sugar caramel glaze. It’s elegant in its simplicity and easy to prepare.
When the weather turns cooler, baking with apples feels right. This apple bundt cake brings together cinnamon-spiced cake and a caramel finish for a dessert that’s both homey and refined. The batter uses oil and applesauce for extra moisture, while tart, crisp apples add texture and flavor as they soften during baking.
I prefer a tart apple like Granny Smith so the fruit sweetens as the cake bakes, but Honeycrisp, Ambrosia, or Gala also work well. Peel and cube the apples before folding them into the batter for the best texture.
Ingredients
For the Bundt Cake
- All-purpose flour – measured correctly
- Baking soda
- Cinnamon, ginger powder & nutmeg
- Salt – to balance the sweetness
- Vegetable or canola oil
- Granulated sugar and brown sugar
- Vanilla extract
- Eggs
- Applesauce – can be swapped for plain Greek yogurt or sour cream if desired
- Apples – peeled and cubed
Recipe Tip
Choose a crisp, tart apple such as Granny Smith. Peel and cut into cubes so the pieces soften evenly in the cake.
For the brown sugar caramel glaze:
- Unsalted butter
- Light brown sugar
- Whipping cream or heavy cream
- Vanilla and salt
Method – with Photos
- Prep. Preheat the oven to 325°F (170°C). Grease a 10- to 12-cup bundt pan thoroughly, making sure to coat all creases so the cake releases cleanly.
- Whisk the dry ingredients. In a large bowl, whisk together the flour, baking soda, spices, and salt.
- Whisk the wet ingredients & sugars. In a separate bowl, whisk the oil, granulated sugar, brown sugar, vanilla, eggs, and applesauce until combined.
- Combine. Make a well in the dry ingredients and pour in the wet mixture. Stir by hand to avoid over-mixing—use a rubber spatula first, then a whisk to ensure there are no lumps. The batter will be thick.
- Fold in the apple chunks. Stir the cubed apples into the batter; it may seem like a lot, but the fruit will bake into the cake beautifully.
- Bake. Spoon the batter into the prepared pan and smooth the top. Bake in the center of the oven for about 55–65 minutes, depending on your pan and oven. A toothpick inserted into the cake should come out clean when it’s done.
Recipe Tip
Let the cake cool in the pan for at least 20–30 minutes before inverting. If it’s removed while too warm it may break apart. Inverting after the resting period helps the cake hold its shape.
Make Ahead Tips
You can bake the cake a day ahead. Once fully cooled, wrap or cover and keep at room temperature overnight. Prepare the glaze the day you serve and pour it over the cake just before serving.
To freeze the baked, cooled cake (without glaze), wrap it tightly in plastic wrap—taking care to cover the center hole—then wrap in foil. Freeze up to 2 months. Thaw in the refrigerator before glazing.
Apple Bundt Cake
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Equipment
- 10–12 cup bundt pan
Ingredients
Apple Bundt Cake
- 3 cups all-purpose flour (375 g)
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil (240 ml)
- 1 1/2 cups granulated sugar (300 g)
- 1/4 cup brown sugar (52 g)
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/2 cup applesauce (120 ml) or sour cream/plain Greek yogurt
- 3 apples, peeled and cut into chunks
Brown Sugar Caramel Glaze
- 1/2 cup unsalted butter (112 g)
- 1/2 cup brown sugar (105 g)
- 2 tablespoons whipping cream (30 ml) or heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Apple Bundt Cake
- Preheat the oven to 325°F (170°C). Grease a 10–12 cup bundt pan well with pan release or non-stick spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla, and applesauce until smooth.
- Make a well in the dry ingredients and pour in the wet mixture. Stir by hand until combined; the batter should be thick.
- Fold in the chopped apples, then spoon the batter into the prepared pan and smooth the top.
- Bake for about 55–65 minutes, depending on your oven and pan. A toothpick inserted in the center should come out clean. The top should not feel very springy when gently pressed.
- Cool the cake in the pan for about 20–30 minutes, then carefully invert it onto a serving plate.
Brown Sugar Caramel Glaze
- Chop the butter and add it to a medium saucepan with the brown sugar and cream over low–medium heat. Stir until the butter melts and the sugar dissolves, then bring to a gentle simmer while stirring.
- Remove from heat and stir in the vanilla and salt.
- Let the sauce cool for about 10 minutes so it thickens slightly, then pour it over the cooled cake on the serving plate, letting it drizzle over the sides.
Notes
- Apples: Tart, crisp apples like Granny Smith work best; Honeycrisp, Ambrosia, or Gala are good alternatives. Avoid very soft varieties such as McIntosh or Red Delicious for baking.
- Make Ahead: Bake a day ahead if needed—cool completely, cover, and store at room temperature. Prepare the glaze on the day you serve.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days.
- Nutrition: Nutrition details are estimates based on one of 12 slices with glaze.
Nutrition
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