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