Introduction
The scent of apples and cinnamon swirling in my kitchen—it’s pure magic. Honestly, if you want your whole house to smell like fall, bake this apple bundt cake with caramel glaze. I stumbled onto this recipe years ago after a local apple orchard trip (my arms loaded with way too many apples). That first bite was all nostalgia and warmth, reminding me of autumn gatherings and cozy afternoons.
This isn’t your average apple cake. The bundt style gives it that dramatic, beautiful shape—perfect for showing off on Pinterest, family tables, or holiday buffets. What makes it even better? The homemade caramel glaze that drips over every nook and cranny, pooling in the crevices and adding sweet, buttery goodness. I’ve made this apple bundt cake recipe countless times, tweaking the spice blend and perfecting the caramel drizzle until it was just right.
It’s a cake that’s great for busy families (it keeps so well!), fun potlucks, or whenever you want something that looks impressive but comes together without any fuss. The hearty apple flavor, tender crumb, and rich caramel glaze make it a true comfort dessert. Whether you’re a seasoned baker or just starting out, this apple bundt cake recipe is one you’ll want to bookmark and make again and again.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in under 30 minutes of prep—no fancy steps, just good old-fashioned mixing and baking.
- Simple Ingredients: All you need are pantry staples, apples, and a few basics for the glaze. No need to hunt for anything exotic.
- Perfect for Any Occasion: Ideal for brunch, family dinners, holiday gatherings, or just a treat after a long day.
- Crowd-Pleaser: The moist cake and gooey caramel get rave reviews from kids and adults alike. Trust me, it disappears fast at parties!
- Unbelievably Delicious: The cinnamon-spiced apple bundt cake paired with homemade caramel glaze is pure comfort food—sweet, rich, and satisfying.
This apple bundt cake recipe stands out because I blend the apples (not just dice them) for extra moisture and flavor. The glaze? It’s not just a drizzle—you let it soak in, forming a caramel crust along the edges. I’ve tested this with Granny Smith, Honeycrisp, and even Fuji apples, and each brings something unique. Plus, the bundt pan creates those beautiful curves and pockets, making every slice look Pinterest-worthy.
This cake is more than just dessert—it’s a moment. You can close your eyes after the first bite and taste the warmth of cinnamon and caramel melting together. It’s fuss-free, but every detail is considered so you get the best texture and flavor possible. If you want a cake that tastes homemade, feels special, and doesn’t stress you out, this apple bundt cake recipe is your answer. Bake it once, and it’ll become part of your family tradition (like it did for mine!).
Ingredients Needed
This apple bundt cake recipe relies on simple ingredients that work together to create a moist, flavorful cake topped with a decadent caramel glaze. Most of these are pantry staples, so you probably have everything you need already.
- For the Apple Bundt Cake:
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (adds depth)
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) sour cream (or plain Greek yogurt)
- 2 teaspoons pure vanilla extract
- 3 medium apples, peeled, cored, and grated (about 2 cups/250g; Granny Smith or Honeycrisp are my favorites)
- For the Caramel Glaze:
- 1/2 cup (120g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/4 cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Ingredient Tips: Use firm, tart apples for the best flavor and texture. If you want to make this gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend (I like King Arthur’s). Dairy-free? Substitute coconut oil for butter and use a thick coconut yogurt instead of sour cream. For the glaze, you can use coconut cream instead of heavy cream if needed.
These ingredients are easy to find year-round, but honestly, the cake tastes best with apples picked in season—they’re juicier and more flavorful. I’ve also tried adding chopped pecans or walnuts for crunch; if you do, toss them in with the flour mixture. The caramel glaze is classic, but you could switch it up by adding a splash of bourbon or a sprinkle of flaky sea salt for a grown-up twist.
Keep these ingredients handy—once you taste this apple bundt cake recipe, you’ll want to make it on repeat!
Equipment Needed
- Bundt pan (10-12 cup capacity): This is key for the signature shape. Nonstick pans work best, but if yours isn’t, grease it extra well.
- Mixing bowls: I use one large (for the batter) and one medium (for dry ingredients).
- Electric mixer or stand mixer: Makes creaming the butter and sugar so much easier, though a sturdy whisk and some elbow grease will do in a pinch.
- Spatula: For folding in apples and scraping the batter into the pan.
- Box grater: For grating apples. If you don’t have one, a food processor with a shredding attachment works.
- Small saucepan: For preparing the caramel glaze.
- Wire rack: For cooling the cake evenly.
If you don’t have a bundt pan, you could use a tube pan or even two loaf pans—just keep an eye on the baking time. I’ve used budget-friendly pans from local stores and they work fine as long as you grease them generously. For cleaning caramel off your saucepan, soak it in hot water right after (trust me, it sticks!). My old hand mixer has survived years of cake making, but if yours is fussy, a wooden spoon and some patience get the job done too.
Preparation Method
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Generously grease your bundt pan with butter or nonstick spray, making sure to get into every crevice—this prevents sticking and helps the cake release cleanly.
- Mix dry ingredients: In a medium bowl, whisk together 3 cups (360g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 1 cup (225g) unsalted butter and 2 cups (400g) sugar together until pale and fluffy (about 2-3 minutes). If the butter is still cold, warm it for 10 seconds in the microwave—don’t melt it!
- Add eggs, vanilla, and sour cream: Beat in 3 large eggs, one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract and 1/2 cup (120ml) sour cream. Batter should look creamy and smooth.
- Incorporate apples: Fold in the grated apples (about 2 cups/250g) with a spatula. The mixture may look slightly lumpy—that’s normal and adds moisture.
- Combine wet and dry: Gradually add the dry ingredients to the wet, mixing on low speed or gently by hand. Scrape the sides and bottom to make sure everything is well combined. Don’t overmix; stop as soon as no dry flour remains.
- Fill the pan: Spoon the batter evenly into the prepared bundt pan. Tap the pan on the counter a few times to release air bubbles.
- Bake: Bake in preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 40 minutes.
- Cool: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. If it sticks, gently run a butter knife around the edges.
- Make caramel glaze: In a small saucepan over medium heat, melt 1/2 cup (120g) butter. Stir in 1 cup (200g) brown sugar and cook for 2 minutes. Add 1/4 cup (60ml) heavy cream, bring to a gentle boil, and simmer for 3-4 minutes until thickened (it’ll smell incredible!). Remove from heat, stir in 1 teaspoon vanilla and a pinch of salt.
- Glaze the cake: Pour the warm caramel glaze slowly over the cooled cake, letting it drip down the sides and pool in the bundt grooves. If the glaze thickens too much, reheat gently while stirring.
- Serve: Slice and enjoy. The cake should be moist, tender, and fragrant, with a shiny caramel crust. For best results, wait an hour before serving to let the flavors meld.
Prep Notes: If your apples are extra juicy, blot them with paper towels so the batter isn’t too wet. If you see pockets of flour after mixing, gently fold a few more times (but don’t go crazy—overmixing can make the cake tough). The caramel glaze sets quickly, so work fast and pour while warm.
Cooking Tips & Techniques
Blend for Moisture: Grating the apples instead of chopping helps the cake stay moist and evenly textured. I’ve tried both ways, and grated apples give a softer crumb—just don’t puree them.
Grease the Bundt Pan Well: Bundt pans can be sneaky. Use softened butter or a baking spray with flour, and get into every nook (I once had half the cake stick—heartbreaking!).
Don’t Overmix: Overmixing after adding flour can make the cake tough. Use gentle strokes and stop as soon as everything comes together.
Test for Doneness: Start checking at 55 minutes. A toothpick should come out clean, but sometimes a few moist crumbs are okay—just not wet batter. If your oven runs hot or cold, adjust accordingly.
Multitasking: Start the caramel glaze when the cake is cooling. This way, it’s ready to pour at the perfect temperature. If the glaze gets too thick, add a splash of cream and reheat.
Common Mistakes: Skipping the bundt pan prep is the biggest culprit for cake mishaps. Also, don’t rush the cooling—trying to unmold a hot cake can lead to crumbles and tears (trust me, I’ve done it!).
Personal Lesson: The first time I made this, I forgot the salt in the glaze. It tasted flat, so now I always add a pinch for balance. Little things make a big difference!
Variations & Adaptations
- Dietary: For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free? Swap out butter for coconut oil and use thick coconut yogurt in place of sour cream. For the glaze, coconut cream works beautifully.
- Seasonal: Add 1/2 cup chopped fresh cranberries or dried cherries for a festive twist. In summer, swap apples for ripe pears and use almond extract in the glaze.
- Flavor: Stir in 1 cup toasted pecans or walnuts for crunch. For a boozy glaze, add a tablespoon of bourbon or dark rum (adults only!).
- Cooking Method: If you don’t have a bundt pan, bake in two loaf pans or a 9×13-inch (23x33cm) pan—just start checking doneness at 40 minutes.
- Taste Preferences: For extra spice, add ground cloves or ginger. If you love tartness, use all Granny Smith apples and squeeze in some lemon zest.
- Personal Variation: I once layered in thinly sliced apples for a pretty swirl—looked gorgeous, but the grated method is more forgiving and keeps the cake moist longer.
Allergen tips: If nuts are a concern, skip them entirely—the cake is delicious as-is. For egg allergies, try using a flaxseed egg (1 tablespoon ground flax + 3 tablespoons water per egg, mix and let sit 5 minutes).
Serving & Storage Suggestions
Serve this apple bundt cake slightly warm or at room temperature for maximum flavor (the caramel glaze softens a bit if warmed). I love presenting it on a cake stand with extra caramel drizzled over each slice—makes for a Pinterest-worthy dessert table!
Pair it with hot coffee, spiced tea, or even a scoop of vanilla ice cream. For brunch, it’s great alongside scrambled eggs and fruit salad. If you’re feeling festive, dust with powdered sugar for a frosty look.
To store, wrap the cake tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days. In the fridge, it lasts 5-6 days (the caramel glaze may firm up, but a quick zap in the microwave softens it). For longer storage, freeze individual slices wrapped in foil—thaw overnight in the fridge or microwave for 20-30 seconds.
The flavors deepen over time, so day two is even better. Just keep the glaze separate if freezing and add after thawing for best texture.
Nutritional Information & Benefits
Each slice (1/12th of the cake) is approximately:
- Calories: 370
- Fat: 16g
- Carbohydrates: 55g
- Protein: 4g
- Sugar: 33g
Health Benefits: Apples add fiber, vitamin C, and natural sweetness. Using fresh apples means fewer preservatives and more honest flavor. You can make this cake lower in sugar by cutting back a bit on the glaze or using coconut sugar.
This apple bundt cake recipe is naturally nut-free (unless you add nuts), and it can easily be adapted for gluten-free or dairy-free diets. Just watch for allergens in your flour and yogurt choices. From a wellness perspective, homemade desserts like this let you control the ingredients and enjoy a treat without any weird additives—plus, baking is good for the soul!
Conclusion
This apple bundt cake recipe with caramel glaze is everything I want in a fall dessert—warm, sweet, and a little bit decadent. It’s easy enough for a weeknight but impressive for any holiday spread. You can personalize it with add-ins, swap out ingredients for dietary needs, and trust that every bite will be moist and flavorful.
I love this recipe because it brings people together. There’s something about slicing into a bundt cake that feels celebratory, and the caramel glaze makes it extra special. Go ahead and make it your own—change up the spices, try a new apple variety, or add your favorite nuts.
If you bake this apple bundt cake, let me know how it turned out! Leave a comment with your tweaks, share your photos, or tag me on Pinterest. I can’t wait to see your versions. Happy baking—may your kitchen always smell like cinnamon and caramel!
FAQs
Can I use applesauce instead of fresh apples?
Yes, you can substitute 1 1/2 cups (360g) unsweetened applesauce for the grated apples. The texture will be a bit softer, but it still tastes fantastic!
What kind of apples are best for this apple bundt cake recipe?
Granny Smith and Honeycrisp are my favorites—they’re tart and hold up well during baking. You can mix varieties for even more flavor.
How do I keep my bundt cake from sticking?
Grease your pan thoroughly with butter or baking spray with flour. Make sure every groove is coated! Cooling the cake for 15 minutes before unmolding helps too.
Can I make the caramel glaze ahead of time?
Absolutely! Store it in the fridge for up to a week. Reheat gently before pouring over the cake—add a splash of cream if it’s too thick.
Can I freeze this apple bundt cake?
Yes! Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat for 20-30 seconds in the microwave.
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Apple Bundt Cake with Caramel Glaze
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
This moist apple bundt cake is packed with grated apples and warm spices, then finished with a rich homemade caramel glaze. It’s an easy, crowd-pleasing dessert perfect for fall gatherings, holidays, or any time you crave comfort baking.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 teaspoons pure vanilla extract
- 3 medium apples, peeled, cored, and grated (about 2 cups; Granny Smith or Honeycrisp recommended)
- For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat butter and sugar until pale and fluffy (about 2-3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract and sour cream until creamy and smooth.
- Fold in grated apples with a spatula.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
- Spoon batter evenly into prepared bundt pan. Tap pan on counter to release air bubbles.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil after 40 minutes if browning too quickly.
- Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the caramel glaze: In a small saucepan over medium heat, melt butter. Stir in brown sugar and cook for 2 minutes. Add heavy cream, bring to a gentle boil, and simmer for 3-4 minutes until thickened. Remove from heat, stir in vanilla and salt.
- Pour warm caramel glaze slowly over cooled cake, letting it drip down the sides.
- Slice and serve. For best flavor, let cake rest for an hour before serving.
Notes
Use firm, tart apples like Granny Smith or Honeycrisp for best results. For gluten-free or dairy-free adaptations, substitute with a 1:1 gluten-free flour blend and coconut oil/yogurt. If adding nuts, toss them with the flour mixture. The caramel glaze sets quickly, so pour while warm. For extra spice, add ground cloves or ginger. Cake keeps well for several days and can be frozen in slices.
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 370
- Sugar: 33
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
Keywords: apple bundt cake, caramel glaze, fall dessert, easy cake, homemade, cinnamon, autumn baking, holiday dessert, comfort food
