Apple season always inspires me to create new recipes to serve family and friends as we cozy up with warm apple cider or gather around a fire. My apple bundt cake is easy to make with common baking ingredients, stirs together in minutes, is packed with your favorite apples, and has a stunning presentation. You’ll love the sweet and drippy glaze made with brown sugar and cream!
Using a bundt cake pan is easier than you might think and results in a cake that is beautiful and simple to serve. This fresh apple cake recipe is the perfect reason to bring out your favorite cake plate or cake dome so you can admire the fruit of your baking! Display and serve at your next party or gathering or enjoy it one slice at a time! For more apple recipes that will fill your kitchen with the aroma of autumn, check out my homemade apple muffins, apple galette recipe, French apple cake, and fried apples recipe.
What You Need to Make This Recipe
All-Purpose Flour – all-purpose white flour works well for this recipe. I recommend weighing your flour with a food scale for the most accurate measurement.
Apples – core and dice the apples into ½ inch pieces. I like to use Granny Smith or Honeycrisp apples because they soften for a moist apple bundt cake but also hold their shape so you see the apple pieces in each slice. Cut the apples into as similarly sized pieces as you can.
Walnuts – nuts add a little crunch to this delicious apple dessert. You can omit the walnuts or substitute another nut if you prefer. Almonds, pecans, or hazelnuts will all complement the flavors of this cake. For added crunch, sprinkle additional chopped nuts on top of the cake before the glaze sets.
Cinnamon – this spice is a staple in apple pie and other apple desserts and combined with the nutmeg, it adds a comforting and familiar flavor to this cake. You can use store-bought ground spices, but freshly grated cinnamon and nutmeg will give this cake even more flavor! Garnish the cake with additional cinnamon sticks, if desired!
How to Make Apple Bundt Cake
1. Preheat the oven to 350°F. Spray a 10-cup bundt cake pan with nonstick baking spray. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
2. In another large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla until well combined.
3. Pour into the flour mixture and stir together just until no streaks of flour remain. The batter will be very thick, but don’t worry! The cake will come out delicious and tender.
4. Fold in the apples and walnuts.
5. Scoop the cake batter into the prepared bundt pan and smooth out the top with a spatula. Place a folded kitchen towel on the counter or a cutting board and lightly tap the bundt pan on the towel 5 to 10 times to help settle the batter into the pan. Bake for about 60 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs.
6. Let cool in the pan for 15 minutes. Carefully invert onto a wire rack and let the cake cool completely.
7. In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a simmer over medium heat, whisking occasionally. Once simmering, whisk constantly for about 30 seconds to dissolve the sugar. Remove from the heat and whisk in the vanilla. Let the glaze cool for about 10 minutes to thicken, whisking occasionally. When whisking, “valleys” should open up that show the bottom of the pan, indicating it is cool enough.
8. Drizzle a spoonful on the top of the cake and let it run down the sides. If it’s moving down slowly, the glaze is ready. If not, give it another minute to cool and whisk again. Drizzle the caramel sauce over the cake and let cool until set, about 20 minutes.
Pro Tips For Making This Recipe
- Mix the cake by hand. Use a rubber spatula to mix the wet ingredients and dry ingredients together, and then gently fold in the apples and walnuts. No electric mixer is needed for this recipe! Mixing by hand will result in a tender cake and will protect the fruit and nuts from bruising and breaking.
- Grease the pan well. Want to know the secret to easily removing a bundt cake from the pan? There are two! Start by greasing your pan well. You may even want to use a pastry brush or paper towel to spread the non-stick spray and ensure every pan nook is coated. Second, invert the cake onto a wire cooling rack at the 15-minute mark. This allows the cake to slightly cool and firm up, but the cake will still be warm and will slide out of the greased pan with ease!
- Whisk the glaze again just before using. Give the glaze an additional quick whisk just before you drizzle it on the cake. This will ensure the ingredients are fully incorporated, and the glaze will have a uniform consistency for the photo-worthy drippy appearance.
Frequently Asked Questions
Leftovers will keep covered in an airtight container for 2-3 days. Allow the cake to cool to room temperature before covering. I recommend using a domed cake plate or storage container to keep the glaze looking its best. You can also insert a few toothpicks in the top of the cake before covering it with plastic wrap so that the glaze stays in place when you remove the wrap.
I prefer to peel the apples for this apple bundt cake recipe so that the apples soften more easily and offer a smooth and juicy texture, but unpeeled apples can be used and will save you a little time.
This recipe is excellent with Granny Smith apples, Honeycrisp apples, or any variety of apples that is firmer, such as Braeburn, Honey Gold, or Gala. A firmer apple works best for baking because it will hold some shape and texture. Tart or slightly tart apples are also a great selection for a dessert with just the right amount of sweetness.
If you love this recipe try these out!
If you’ve tried this apple bundt cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Apple Bundt Cake
Equipment
- 10 to 12-cup Bundt pan
- Small saucepan
Ingredients
For the Apple Cake:
- 3½ cups all-purpose flour (420g)
- 1¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon grated nutmeg
- ¾ teaspoon salt
- 2¼ cups granulated sugar (450g)
- 1½ cups vegetable oil (360ml)
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups peeled, cored, and diced apples (I like Granny Smith or Honeycrisp) (380g)
- ½ cup chopped walnuts (75g)
For the Glaze:
- ½ cup unsalted butter (113g)
- ½ cup packed light brown sugar (110g)
- ¼ cup heavy cream (60ml)
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick baking spray.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In another large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. (The batter will be very thick, but don’t worry! The cake will come out delicious and tender). Fold in the apples and walnuts.
- Scoop the batter into the prepared Bundt pan and smooth out the top with a spatula. Place a folded kitchen towel on the counter or a cutting board and lightly tap the bundt pan on the towel 5 to 10 times to help settle the batter into the pan.
- Bake for about 60 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes. Carefully invert onto a wire rack and cool completely.
For the Glaze:
- In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a simmer over medium heat, whisking occasionally.
- Once simmering, whisk constantly for about 30 seconds to dissolve the sugar. Remove from the heat and whisk in the vanilla.
- Let the glaze cool for about 10 minutes to thicken, whisking occasionally. (When whisking, “valleys” should open up that show the bottom of the pan, indicating it is cool enough. Test a section of the cake- drizzle a spoonful on the top of the cake and let it run down the sides. If it’s moving down slowly, the glaze is ready. If not, give it another minute to cool whisk again). Drizzle the glaze over the cake and let cool until set, about 20 minutes.
Notes
- Mix the cake by hand. Use a rubber spatula to mix the wet ingredients and dry ingredients together, and then gently fold in the apples and walnuts. No electric mixer is needed for this recipe! Mixing by hand will result in a tender cake and will protect the fruit and nuts from bruising and breaking.
- Grease the pan well. Want to know the secret to easily removing a bundt cake from the pan? There are two! Start by greasing your pan well. You may even want to use a pastry brush or paper towel to spread the non-stick spray and ensure every pan nook is coated. Second, invert the cake onto a wire cooling rack at the 15-minute mark. This allows the cake to slightly cool and firm up, but the cake will still be warm and will slide out of the greased pan with ease!
- Whisk the glaze again just before using. Give the glaze an additional quick whisk just before you drizzle it on the cake. This will ensure the ingredients are fully incorporated, and the glaze will have a uniform consistency for the photo-worthy drippy appearance.
Leave a Reply