Moist Apple Bundt Cake with Caramel Glaze

I'll never forget the first time I made this apple bundt cake. It was a chilly fall afternoon, and I had just picked a basket of tart Granny Smith apples from my neighbor's tree. I wanted something warm, comforting, and just a little bit fancy - and oh boy, did this cake deliver! The smell of cinnamon and caramel filling my kitchen was absolute magic. What I love most about this apple bundt cake is how simple it is to make (just one bowl for the batter!) while still feeling special enough for company. The moist crumb, loaded with juicy apple pieces, pairs perfectly with that rich caramel glaze that drips down the sides. It's the kind of dessert that disappears fast at potlucks and has everyone asking for seconds.

Why You’ll Love This Apple Bundt Cake

Let me tell you why this apple bundt cake has become my go-to dessert for every occasion—from lazy Sunday afternoons to holiday gatherings. First off, it’s ridiculously moist, thanks to all those juicy apple pieces folded right into the batter. No dry cake here, I promise! And that caramel glaze? It’s like the cherry on top—except way better. Just a simple drizzle transforms it from "oh, that’s nice" to "wow, can I have the recipe?"

• One-bowl wonder: Minimal cleanup means more time to enjoy that first slice.
• Perfectly spiced: Just enough cinnamon to cozy up those tart apples without overpowering them.
• Crowd-pleaser: My picky nephew even asked for seconds—and he usually turns his nose up at anything with fruit!
• Seasonal star: It’s equally at home at a summer picnic or a Thanksgiving table.
• Freezer-friendly: I always stash an extra one (sans glaze) for last-minute guests.

Last Christmas, I brought this cake to my in-laws’ house, and my mother-in-law—who never asks for recipes—whispered, "You’re leaving this here, right?" That’s when I knew I’d won.

Ingredients You’ll Need for Apple Bundt Cake

Okay, let’s talk ingredients! The beauty of this apple bundt cake is that you probably have most of this stuff in your pantry already. But here’s the thing—using those Granny Smith apples and getting your eggs to room temperature? That’s what takes this from good to "Oh my gosh, did you really make this?" territory.

For the Cake

• 2 cups granulated sugar (400g): I know it sounds like a lot, but trust me—those tart apples need it!
• 1½ cups vegetable oil (327g): This keeps the cake crazy moist. You could sub melted butter, but the texture won’t be quite as tender.
• 2 teaspoons vanilla extract: The good stuff—none of that imitation vanilla, please!
• 3 large eggs (room temp): Cold eggs can make your batter curdle. Just pop them in warm water for 5 minutes if you forgot to take them out.
• 3 cups all-purpose flour (375g): Spoon and level it—don’t scoop straight from the bag or you’ll end up with a dense cake.
• 1 teaspoon baking soda: Not baking powder! They’re not the same thing.
• 1 teaspoon ground cinnamon: Just enough to cozy up those apples without tasting like pie.
• 1 teaspoon kosher salt: Balances all that sweetness perfectly.
• 3 medium Granny Smith apples: Peeled, cored, and diced into little ¼-inch cubes. The tartness cuts through the sweetness like a dream.

For the Caramel Glaze

• ½ cup unsalted butter (1 stick/113g): Has to be unsalted—salted butter will make this way too salty.
• 2 teaspoons heavy cream (room temp): Cold cream can make the glaze seize up. Whole milk works in a pinch.
• ½ cup packed light brown sugar: Pack it tight in your measuring cup—none of that loosey-goosey stuff.
• 1 teaspoon vanilla extract: Adds that extra layer of warmth to the glaze.

See? Nothing fancy, just good old-fashioned ingredients that work together like magic. Now let’s get mixing!

Step-by-Step Apple Bundt Cake Instructions

Alright, let's dive into making this beauty! Don't be intimidated by the bundt pan—I promise it's easier than it looks. Just follow these steps, and you'll have a cake that looks like it came from a fancy bakery (but tastes way better because it's made with love).

Preparing the Batter

1. Preheat that oven! Crank it to 350°F (175°C). While it heats up, grab your biggest mixing bowl—this batter gets pretty voluminous.
2. Cream sugar and oil: Toss in your sugar and vegetable oil. Beat them together with a hand mixer (or stand mixer) for about 2 minutes until it looks slightly pale and fluffy. Don't skip this—it helps create that perfect crumb!
3. Eggs one at a time: Add your eggs one by one, beating well after each. Scrape down the sides of the bowl—those sneaky bits like to hide.
4. Vanilla magic: Pour in that vanilla and give it another quick mix. Your kitchen should smell amazing already.
5. Dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Now add this to your wet ingredients in three batches, mixing just until combined after each. Overmixing = tough cake, and we don't want that!
6. Apple party: Gently fold in those diced apples with a spatula until they're evenly distributed. The batter will be thick and loaded with apple goodness.

Baking and Cooling

1. Prep your pan: Grease every nook and cranny of your bundt pan with butter or baking spray. Seriously, get in those grooves—nothing's sadder than half your cake sticking!
2. Batter up: Spoon your batter into the pan, smoothing the top gently. Tap it on the counter a few times to release any air bubbles.
3. Bake it: Pop it in the oven for 55-65 minutes. Start checking at 55—a toothpick should come out clean (maybe with a crumb or two, but no wet batter). If it's browning too fast, tent some foil over the top.
4. Cooling patience: Let it cool in the pan for 15 minutes—no cheating! Then invert it onto a wire rack to cool completely. Attempting to glaze a warm cake is a sticky disaster waiting to happen.

Making the Caramel Glaze

1. Melt together: In a small saucepan over medium-low heat, melt butter and brown sugar together, stirring constantly. Once it's smooth and bubbly (about 3 minutes), take it off the heat.
2. Creamy finish: Stir in heavy cream and vanilla. It'll bubble up—that's normal! Keep stirring until it's silky.
3. Drizzle time: Let the glaze cool for about 5 minutes (it'll thicken slightly), then pour it over your completely cooled cake. Watch those gorgeous caramel rivers run down the sides!

Pro tip: If your glaze thickens too much while cooling, just zap it for 10 seconds in the microwave. And whatever you do, resist cutting into the cake for at least 30 minutes after glazing—I know it's hard, but that glaze needs time to set!

Delicious Apple Bundt Cake Variations

One of my favorite things about this apple bundt cake is how easily you can dress it up or down depending on your mood (or what's in your pantry). Last Thanksgiving, I got wild and added chopped pecans to the batter—let me tell you, that crunchy texture took it to a whole new level! Here are some of my go-to twists when I want to mix things up:

• Nutty delight: Fold in 1 cup of chopped walnuts or pecans with the apples for extra crunch. Toast them first for maximum flavor!
• Apple swap: Try Honeycrisp apples if you prefer sweeter, or mix Granny Smith with Fuji for balanced flavor. Just keep them diced small.
• Spice it up: Add ¼ teaspoon each of nutmeg and allspice with the cinnamon for a warmer spice profile.
• Glaze game: Swap the caramel glaze for a simple cream cheese glaze (4 oz cream cheese + 1 cup powdered sugar + 2 tablespoon milk) when you want something tangy.
• Streusel surprise: Before baking, sprinkle a mix of ½ cup brown sugar, ¼ cup flour, and 2 tablespoon melted butter over the batter for a crumbly top.

My neighbor once made it with dried cranberries instead of apples (she was out of fresh fruit!), and you know what? It worked! That's the beauty of this cake—it's forgiving and adaptable. Just promise me you'll try the original version first before getting creative. The classic combo of tart apples and caramel glaze is truly something special.

Serving and Storing Apple Bundt Cake

Here's the best part—when that gorgeous glazed cake is finally ready, you get to decide how to enjoy it! I love serving this apple bundt cake slightly warm (just 10 seconds in the microwave does the trick) with a scoop of vanilla ice cream melting over the top. But honestly? It's just as amazing at room temperature with a cup of coffee the next morning—not that it usually lasts that long in my house!

• Storage savvy: Keep it in an airtight container at room temp for up to 3 days. The glaze might soften a bit, but the flavor only gets better!
• Freezer friend: Wrap unglazed cake tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight, then glaze before serving.
• On-the-go slices: I often cut individual pieces and freeze them separately—perfect for when you need a quick dessert emergency fix!

One warning though—if you take this to a potluck, be prepared to hand out the recipe. I've literally seen people lick their plates clean!

Helpful Notes for the Best Apple Bundt Cake

After making this apple bundt cake more times than I can count (okay, fine—it’s at least twice a month), I’ve picked up some tricks that make all the difference. First, those apples? Dice them small—about ¼-inch pieces—or they’ll sink to the bottom. And if your batter seems too thick after adding the flour, don’t panic! Those juicy apples will release moisture as they bake. Want to lighten it up? You can reduce the sugar to 1½ cups, but the apples will taste less sweet. Oh, and if your cake sticks to the pan (we’ve all been there), just gently loosen the edges with a butter knife—it’ll still taste amazing, I promise!

Frequently Asked Questions About Apple Bundt Cake

I’ve gotten so many questions about this apple bundt cake over the years—some from panicked bakers mid-recipe! Here are the answers to the ones I hear most often:

1. Can I use different apples?
   Absolutely! Granny Smith are my go-to for their tartness, but Honeycrisp, Braeburn, or even a mix work great. Just avoid super soft varieties like Red Delicious—they turn mushy.
2. How do I prevent sticking?
   Grease every inch of that bundt pan like you're frosting a cake! I use butter and a dusting of flour, or baking spray with flour. Let the cake cool exactly 15 minutes before flipping—no shortcuts!
3. Can I make this ahead?
   Yes! Bake it up to 2 days early (unglazed), wrap tightly, then glaze the day of serving. The flavors actually deepen overnight!
4. My glaze hardened too much—help!
   Just warm it gently for 10 seconds in the microwave, stirring between bursts. If it’s too thin, let it cool longer before drizzling.
5. Can I skip the glaze?
   Of course—it’s delicious plain too! But then it’s just apple cake, not the showstopper we know and love.

Still stuck? Send me a note—I’m happy to troubleshoot your baking emergencies!

Final Thoughts on This Apple Bundt Cake

If there's one cake I'll keep making until my oven gives out, it's this apple bundt cake. It's got everything—the moist, tender crumb, those little bursts of tart apple, and that caramel glaze that makes people's eyes light up. What I love most is how it straddles that perfect line between fancy enough for special occasions and easy enough for a random Tuesday when you need something sweet. Every time I make it, someone asks, "Is this from scratch?" with that delighted surprise that makes home baking so rewarding. So go ahead—bake it, share it, and watch it disappear. And when you do, snap a photo of that gorgeous glazed masterpiece before it's gone! Trust me, you'll want to remember this one.