This easy Caramel Apple Bundt Cake is everything you love about fall desserts wrapped up in one deliciously moist and tender cake. Made with fresh grated apples and warm spices, it’s topped with a generous drizzle of homemade caramel sauce that seeps into every nook and cranny. Perfect for impressing without the fuss.
Caramel Apple Bundt Cake From Scratch
Baking from scratch doesn’t have to be complicated. This Apple Bundt Cake is proof that simple ingredients and easy steps can lead to a bakery-worthy dessert.
With a rich caramel glaze, the buttery flavors beautifully balance its sweetness. I mean, look at that caramel! How could anyone pass it up?
If you like this recipe, try our recipes for French apple custard cake, applesauce coffee cake, and our apple orange bundt cake.
Here is Why This Recipe Works
Loads of Flavor: With fresh grated apples and warm spices like cinnamon and nutmeg, this cake is packed with cozy fall flavors.
Foolproof Caramel Sauce: The homemade caramel sauce is easier than you think, and it’s the perfect finishing touch.
No Mixer Needed: You can whip up this cake with just a bowl and a spoon—no fancy equipment required. It’s as low-fuss as it gets!
Leftover Caramel Bonus: You’ll have extra caramel sauce to drizzle over ice cream, dip apple slices, or eat straight from the jar (no judgment here).
The Ingredients
- Pantry: Cinnamon, nutmeg, salt, vanilla extract, oil
- Fridge: heavy cream, butter
- Baking Tools: Bundt pan, parchment paper, candy thermometer
- Nuts: Pecans (for optional garnish)
Variations
Want to mix things up? These recipes will help you make this cake your own using your bundt pan.
Caramel Pecan Apple Bundt: Fold in 1 cup of chopped toasted pecans into the batter for a nutty.
Cranberry Orange Apple Bundt: Add 1/2 cup of dried cranberries and the zest of one orange to the batter. Stir in 1/2 teaspoon orange oil or extract.
Rum Raisin Apple Cake: Soak 1/2 cup of raisins in 1/4 cup of rum for 30 minutes, then fold them into the batter for a boozy kick.
You can also make our mini apple bundt cakes for personal sized desserts.
Substitutions
Here are a few substitutions.
- You can substitute whole wheat flour for all-purpose flour. However, keep in mind that this may change the texture and flavor.
- If you don’t have time to make a caramel glaze from scratch, you can use a store-bought caramel sauce or caramel ice cream topping. You can also substitute a chocolate glaze or a maple glaze.
- You can substitute gluten free flour for the all purpose flour.
Pro Tips For This Apple Cake in a Bundt Pan
- A well-greased and floured Bundt pan is key to preventing the cake from sticking. If you have baking spray, it’s a great alternative and works like a charm.
- You can grate your apples by hand on a box grater, or much faster with the grating disk of a food process.
- Make sure the cream mixture is hot before adding it into the cooked caramel sauce, or the temperature difference will cause the caramel to seize up. Also, it’s important to use a large, deep saucepan. The caramel will bubble, foam and sputter to the top of the pan. (Safety first in the kitchen.) ?
- While you’re making the caramel sauce, you can have the pecans toasting in the oven.
- Remember my mention earlier about extra caramel sauce? There will be leftovers so drizzle away. Store any unused portion in a covered container and keep it in the fridge.
Storage
To store any leftover Apple Bundt Cake, wrap it tightly in plastic wrap or place it in an airtight container. The cake will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
If you’d like to freeze the cake, place it in a freezer-safe container. The cake can be frozen for up to 3 months.
Other Apple Recipes You Might Love
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Apple Bundt Cake with Caramel Glaze
This cake promises to be a cherished recipe in your kitchen. And the bonus? A bit of leftover caramel sauce to enjoy later!
Ingredients
For the Cake
- 3 medium apples peeled, cored and grated
- 1 cup oil
- 2 cups 400 grams granulated sugar
- 2 teaspoons vanilla
- 3 eggs
- 3 cups 360 grams flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
For the Caramel Sauce:
- 1 cup heavy cream
- 3/4 cup butter 1-1/2 sticks
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 cup light corn syrup helps prevent crystallization
- 2 cups granulated sugar
Instructions
For the Cake:
- Heat the oven to 325 F.
- Generously butter a 12-cup Bundt cake pan, covering all the nooks and crannies. Dust with flour.
- Peel, core and grate the apples, then reserve until needed.
- In a large mixing bowl, beat the oil with the sugar and vanilla, add eggs, one at a time, beating after each addition.
- In a separate bowl sift or whisk the flour, salt, baking powder, baking soda and spices together and add to the wet mixture.
- Mix on low speed until the dry ingredients are moistened then increase the speed to medium and mix just until well combined, be sure to stop the mixer and scrape down the sides halfway into the mixing.
- Fold in the reserved grated apples.
- Spoon the batter into the prepared cake pan and spread evenly.
- Transfer the cake to the oven and bake for 1 hour and 10 minutes to 1 hour and 20 minutes. A toothpick inserted into the cake should come out clean.
- Cool the cake for 10 minutes in the pan then invert the cake onto a cool rack and lift off the pan. Allow the cake to cool completely before adding the caramel sauce.
For the Caramel Sauce:
- Place the cream, butter, vanilla, and salt in a small saucepan and heat over medium heat, if it begins to boil, reduce the heat and keep warm while you cook the syrup.
- In a large saucepan fitted with a candy thermometer, heat the syrup with the sugar over medium-high heat. Cook, stirring gently until the sugar is completely melted then leave it undisturbed without further stirring.
- Cook until the syrup reaches 340°
- Remove the saucepan from the heat and very CAREFULLY stir in the warm cream mixture (the mixture will bubble up toward the top of the pan then subside)
- Return the pan back to the heat and cook until the candy thermometer reads 235° to 237°F. Cool to room temperature.
- Place the cooling rack with the cake on a large sheet of parchment paper and drizzle the cake with the warm caramel. Sprinkle with toasted pecans.
Notes
- We use the Nordic Ware Anniversary Bundt Pan for this cake.
- A baking spray can be substituted for greasing the pan, it works really well and very dependable.
- Leaving the apples unpeeled will add extra nutrition to the cake.
- Grate the apples with the grating disk of a food processor or by hand on a box grater.
- Be sure the cream mixture is hot before adding to the cooked sauce otherwise the temperature difference will cause the sauce to seize up.
- Use a large, deep saucepan when making the caramel and give your self some space from the pan when adding the hot cream mixture by using a long handled spoon as the caramel will bubble, foam and sputter to the top of the pan.
- To toast the pecans, spread them out on a baking sheet and bake for 6-8 minutes in a 300°F oven.
- There will be more than enough caramel sauce. Store the remaining sauce in a covered container. It will keep refrigerated for 1 week and is freeze-able.
N
Thursday 9th of April 2020
Looking at the cup/ml....not sure if the flour is correct. The sugar calls for 2c or 400ml yet the flour calls for 3c or 300ml?
Pat Nyswonger
Thursday 9th of April 2020
Hello, Nancy....thank you for your question on this caramel apple cake. Yes the flour and sugar measurements in the recipe are correct. I use a kitchen scale set for grams to measure rather than the scooping/leveling method. One cup of flour is 120 grams. One cup of sugar is 200 grams.