Apple Bundt Cake
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Apple bundt cake is the perfect dessert for fall. It’s moist and comforting with big chunks of apples, warm spices, and drizzled with a brown sugar caramel glaze. It looks beautiful in its simplicity and requires little effort.
When fall comes around, it’s the perfect time to bake with apples. I love an easy apple crisp or a caramel apple dessert – like this caramel apple galette. This apple bundt cake combines the flavors of both cinnamon apple and caramel apple in a delicious cake that’s incredibly moist and flavorful.
Moisture comes from using both oil and applesauce in the batter. Then warm spices, tart apples and the buttery, brown sugar caramel sauce gives the perfect fall flavor. I love using a tart, crisp apple – such as Granny Smith – because the apple with soften and sweeten as the cake bakes. Honey Crisp, Ambrosia or even Gala will work too.
Ingredients
For the Bundt Cake
- All-Purpose Flour – measured correctly
- Baking Soda
- Cinnamon, Ginger Powder & Nutmeg
- Salt – to balance the sweetness
- Vegetable Oil or Canola
- Granulated Sugar and Brown Sugar
- Vanilla Extract
- Eggs
- Applesauce – this could be replaced with plain Greek yogurt if needed.
- Apples
Recipe Tip
Be sure to select a crisp, tart apple for this recipe. I use Granny Smith. Ambrosia, Honey Crisp or Gala will work too. You’ll peel the apples first, then cut into cubes.
For the buttery, brown sugar sauce:
- Unsalted Butter
- Light Brown Sugar
- Whipping Cream or Heavy Cream
- Vanilla & Salt
Method – with Photos
- Prep. Preheat the oven to 325F (170C). Grease a 10 cup bundt pan – I prefer to brush with cake release. Be sure to get into all of the creases and crevices of the pan.
- Whisk the Dry Ingredients. In a very large bowl, you’ll whisk the flour, baking soda, spices and salt.
- Whisk the Wet Ingredients & Sugar. In a separate bowl, you’ll whisk the oil, sugars, vanilla, and applesauce. You won’t to remove any lumps of sugar.
- Combine. You’ll make a well in the dry ingredients and pour the wet ingredients into the well. Mix together by hand to avoid over mixing. I always do a few stirs with a rubber spatula, then a few stirs with a wire whisk to remove lumps of flour.
- Stir in the Apple Chunks. It will look like a lot of apple – but that’s expected.
- Bake. Pour into the prepared pan and bake. It will take about 55-65 minutes, depending on your oven.
Recipe Tip
The cake will need to cool in the pan for at least 20 minutes. Then very carefully invert to slide the cake out. If the cake is right out of the oven when you try to invert, the cake will fall apart.
Make Ahead Tips
The cake can be made one day before serving. Cool fully then cover and store at room temperature overnight. Make the glaze the day you plan to serve and pour over the cake.
Baked and cooled apple cake (without glaze) can be frozen. Wrap tightly with plastic wrap (wrapping around the hole in the middle), then wrap the entire cake with foil. Freeze for up to 2 months, then thaw in the fridge before serving and adding the glaze.
Apple Bundt Cake
Equipment
- 12-cup bundt pan
Ingredients
Apple Bundt Cake
- 3 cups all-purpose flour (375 grams)
- 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 cup granulated sugar (300 grams)
- 1/4 cup brown sugar (52 grams)
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/2 cup applesauce (120 ml), or sour cream or plain Greek yogurt
- 3 apples, peeled & cut into chunks
Brown Sugar Caramel Glaze
- 1/2 cup unsalted butter (112 grams)
- 1/2 cup brown sugar (105 grams)
- 2 tablespoons whipping cream (30 ml), or heavy creamy
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Apple Bundt Cake
- Preheat the oven to 325F (170C). Grease a 12-cup bundt pan. You can either use non-stick cookie spray or pan release. I prefer pan release (see recipe Notes).
- In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
- In a separate large bowl, whisk together the oil, sugars, eggs, vanilla and applesauce.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Stir together by hand. I always do a few stirs with a rubber spatula first, then a few stirs with a wire whisk to remove any lumps of flour. The batter will be thick.
- Fold in the chopped apple.
- Pour/spoon the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for about 55-65 minutes. The bake time will vary depending on the shape of your bundt pan and your oven (ovens can vary by up to 10%). When the cake is finished, an inserted toothpick should come out clean and the top shouldn't have much give if you gently press with your fingers.
- Cool the cake in the pan for about 30 minutes. Then very carefully invert to gently slide the cake out of the pan.
Brown Sugar Caramel Glaze
- Chop the butter into cubes. Add the chopped butter, brown sugar and whipping cream to a medium saucepan over low-medium heat. Melt together, then bring to a gentle simmer while stirring continuously until the sugar is completely dissolved.
- Remove the pan from the heat and stir in the vanilla and salt.
- Cool the sauce for about 10 minutes – the sauce will thicken. Then pour the caramel sauce over the cake, allowing it to drizzle over the sides. Be sure the cake is on the plate you plan to serve it on before adding the drizzle.
Notes
- Apples: I like to use Granny Smith for this recipe. The apples will soften and sweeten as the cake bakes. Alternatively, Honey Crisp, Ambrosia or even a crisp Gala will work. I do not recommend using McIntosh or Red Delicious in baking.
- Make Ahead Tips: This cake can easily be made the day before you plan to serve. Cover the cooled cake and store at room temperature overnight. Make the glaze the day you plan to serve.
- Nutrition: Details provided are an estimate only and based on 1 slice with brown sugar caramel glaze, assuming the cake is sliced into 12 uniform pieces and all the glaze is used.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 4 days.
