This Homemade Apple Bundt Cake is a delicious, from-scratch cake packed with tart apples and finished with a rich caramel glaze. While it’s a delightful treat any time of the year, it’s especially perfect for the fall season!
This Apple Bundt Cake has been a cherished recipe in my family for generations. It was originally made by my great-grandmother, who always had a special way of making it. When I’d ask her how she made it so perfect, she would smile and say, “Just watch closely, and I’ll show you!”
Apple Bundt Cake Ingredients
Apples: I prefer using Granny Smith apples for this recipe because they maintain their shape and texture well during baking. However, feel free to experiment with other apple varieties, though keep in mind that the cake’s texture might differ slightly.
Caramel Glaze: This cake is topped with a buttery caramel glaze that adds a hint of that nostalgic caramel apple flavor, making it perfect for autumn. Of course, you can skip the glaze if you prefer a simpler cake.
Best Apples for Apple Cake
Using the right type of apple is key to achieving that perfect balance of tartness that complements the rich caramel glaze. Here are my top recommendations:
- Honeycrisp: Crisp and juicy, with a honey-sweet and slightly tart flavor.
- Granny Smith: Crisp and tangy, providing a nice sour contrast.
- Golden Delicious: Sweet and mild, adding a soft texture to the cake.
How to Store and Freeze Apple Bundt Cake
To store your Apple Bundt Cake, keep it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you plan to freeze the cake, it’s best to wait to add the glaze until just before serving. You can freeze the entire cake or individual slices by placing them in an airtight container or a freezer-safe resealable plastic bag. Remove as much air as possible before sealing. Don’t forget to label and date the container. The cake will keep well in the freezer for up to 3 months. To thaw, transfer the cake from the freezer to the refrigerator overnight and allow it to come to room temperature before serving.
Ingredients
Cake:
- 2 cups (400 g) granulated sugar
- 1½ cups (330 g) vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 3 cups (380 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 medium Granny Smith apples, peeled, cored, and diced
Caramel Glaze:
- ½ cup (1 stick / 115 g) unsalted butter
- 2 teaspoons heavy cream, room temperature
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
Cake:
- Preheat your oven to 325°F (163°C). Lightly spray a 9-inch (23 cm) bundt pan with nonstick cooking spray. Set it aside.
- In a large bowl, use a hand mixer on medium speed to beat together the sugar, vegetable oil, vanilla extract, and eggs until the mixture is well combined.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined.
- Gently fold in the diced apples by hand, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake for 55-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely. While the cake cools, you can prepare the caramel glaze.
Caramel Glaze:
- In a small saucepan over medium heat, combine the unsalted butter, heavy cream, and light brown sugar. Bring the mixture to a gentle boil, stirring occasionally until the sugar is fully dissolved.
- Remove the saucepan from the heat and stir in the vanilla extract until well combined.
- Allow the caramel glaze to sit for 5-10 minutes so it can thicken slightly.
- Drizzle the caramel glaze over the warm cake. Let it set for a few minutes before slicing and serving.
Enjoy your Homemade Apple Bundt Cake with Caramel Glaze—a perfect treat for any occasion!
