Apple Bundt Cake

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Apple Bundt Cake, Caramel Apple Bundt Cake

Servings: slices

Author: Fiona Dowling

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.

Nutrition