I love this apple Bundt cake because it’s simple to make but tastes like something straight from a bakery. The chopped apples add bursts of sweetness and texture, while the cinnamon brings that nostalgic fall warmth. It’s one of those recipes that feels special enough for holidays but easy enough for a weekday bake. Plus, the caramel drizzle makes every slice taste like a hug in dessert form.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 ½ teaspoons cinnamon 3 large eggs 1 cup granulated sugar ½ cup brown sugar 1 cup vegetable oil 2 teaspoons vanilla extract 2 ½ cups chopped apples (about 2–3 medium apples) ½ cup chopped walnuts or pecans (optional) ½ cup caramel sauce (for topping)
Directions
I preheat the oven to 325°F (165°C) and grease and flour a 10-cup Bundt pan to prevent sticking.
I peel and finely chop the apples, toasting the nuts if I’m using them for extra flavor.
In a large bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, I whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until the mixture is smooth and well combined.
I gradually add the dry ingredients to the wet ingredients, stirring just until everything comes together—no overmixing!
I fold in the chopped apples and optional nuts.
I pour the batter into the prepared Bundt pan, smoothing the top and tapping it gently to remove any air bubbles.
I bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
I cool the cake in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely.
Once it’s cooled, I drizzle the top generously with warm caramel sauce before serving.
I sometimes mix diced pears with the apples for a slightly floral twist.
For a deeper caramel flavor, I use dark brown sugar instead of light.
If I want something a bit more festive, I stir in a handful of dried cranberries or golden raisins.
For a spiced version, I add a pinch of nutmeg or allspice along with the cinnamon.
I’ve also made it with a cream cheese glaze instead of caramel for a tangy contrast—it’s divine.
Storage/Reheating
I store this cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days if I want to keep it extra fresh. When I serve leftovers, I like to warm individual slices in the microwave for about 10–15 seconds to bring back that just-baked softness and make the caramel drizzle gooey again. The cake also freezes well—just wrap it tightly and thaw at room temperature before serving.
FAQs
What kind of apples work best?
I prefer using firm varieties like Honeycrisp, Granny Smith, or Fuji because they hold their shape and don’t get mushy while baking.
Can I make this cake without nuts?
Absolutely. The nuts are optional—they just add a little crunch and richness.
Why did my cake stick to the pan?
Make sure the pan is well-greased and floured. Let the cake cool at least 15–20 minutes before flipping it out.
Can I use store-bought caramel sauce?
Yes, I often do! Just warm it slightly before drizzling so it flows nicely over the cake.
How can I make the cake extra moist?
Adding a small grated apple along with the chopped ones or substituting part of the oil with applesauce helps keep it super tender.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors meld. I bake it the day before and drizzle the caramel right before serving.
What can I serve with this cake?
It’s amazing with vanilla ice cream, whipped cream, or a hot cup of coffee.
Can I bake this as cupcakes or in a loaf pan?
Yes, I’ve made it as muffins (bake 20–25 minutes) and as a loaf (bake 60–70 minutes). Adjust baking time accordingly.
Do I have to peel the apples?
I usually do for a smoother texture, but if the skins are thin and tender, leaving them on is fine.
Can I freeze this cake?
Yes! I wrap it tightly in plastic wrap and freeze for up to 2 months. It thaws beautifully at room temperature.
Conclusion
This delicious apple Bundt cake is everything I love about fall desserts—moist, full of spice, and brimming with sweet apple flavor. The caramel drizzle takes it over the top, making every bite rich and comforting. I love serving it for gatherings, but it’s just as perfect for a quiet evening treat. Each slice tastes like the essence of autumn, and once I make it, it never lasts long on the table.
This delicious Apple Bundt Cake is the ultimate fall comfort dessert, filled with juicy apples, warm cinnamon, and a soft, moist crumb. Finished with a rich caramel drizzle, it’s a cozy yet elegant treat that’s perfect for holidays, gatherings, or a simple afternoon indulgence.
Ingredients
2½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1½ tsp ground cinnamon
3 large eggs
1 cup granulated sugar
½ cup brown sugar
1 cup vegetable oil
2 tsp vanilla extract
2½ cups chopped apples (about 2–3 medium apples)
½ cup chopped walnuts or pecans (optional)
½ cup caramel sauce (for topping)
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan thoroughly.
Peel and finely chop apples. Toast nuts if using for extra flavor.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.
Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
Fold in chopped apples and optional nuts.
Pour batter into prepared Bundt pan, smoothing the top. Tap gently to remove air bubbles.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15–20 minutes before inverting onto a wire rack to cool completely.
Once cooled, drizzle generously with warm caramel sauce before serving.
Notes
Mix diced pears with apples for a subtle twist.
Use dark brown sugar for deeper caramel notes.
Add dried cranberries or raisins for festive flavor.
Include nutmeg or allspice for extra warmth.
Swap caramel drizzle for cream cheese glaze for a tangy variation.
Warm leftover slices for 10–15 seconds to refresh texture and melt the caramel.
