Fresh apple bundt cake is a fall dessert packed with chopped apples and topped with a caramel glaze.
Oh how I have been dying to use this bundt cake pan for a while now! I was eager to see this beautiful swirled apple cake topped with caramel glaze. What more could you ask for in a fall dessert? Not only are chopped fresh apples found through out, but each bite has a tender cinnamon crumb.
Apple bundt cake ingredients
A fresh apple bundt cake call for a list of ingredients—most of which you can find in your kitchen! Flour, baking soda, cinnamon, nutmeg and salt make up the dry ingredients. Vegetable oil, brown sugar, granulated sugar, eggs, vanilla and apples make up the rest of the ingredients.
How to make fresh apple cake
Making a fresh apple cake is rather easy. Whisk together the dry ingredients in one bowl and set aside. Beat the oil and sugar together with a mixer for two minutes, then add the eggs and vanilla. Mix until combined.
Add the dry ingredients to the wet ingredients and stir by hand just until combined. This gentle stir is vital to baking cakes. If you over-mix the batter, the cake will turn out tough (read: no tender crumb!) Be easy with the stirring—just a few strokes—when you finally add the chopped apples. Usually I’ll still see a pocket or two of flour that gets mixed in during this step.
Best apples to use in fresh apple cake
Ah, the age old question, “What apples should I use for baking?” I always say a variety. My go-to’s are Honeycrisp and Granny Smith, but Gala and Fuji work well too. Avoid sweet apples, such as Red Delicious and Macintosh, as the break down easily and won’t hold their shape during the baking process.
Peeling, coring and chopping apples
Now this step can be time intensive unless you have an apple peeler/corer I’ve tried and few, and this one is by far my favorite (it’s also the one my mom uses and she’s had hers for years). The handy tool makes the process fast and simple. If you find yourself baking with apples often this time of year, it is worth adding to your repertoire.
Then there is the old-fashioned way, which is to use a peeler to remove the skins and a knife to chop the apples and dispose of the core. Easy enough to do, but just takes a little extra time in the kitchen!
How to grease a bundt cake pan
There are a few method to grease a bundt cake pan, but this paste is what I swear by. It gets in to all the nooks and crannies so the cake releases from the pan with ease—no crumbs left behind and no broken cake!
If you can’t make the paste, you can always use a nonstick spray on the pan. Also, greasing a pan with butter and then dusting it with flour can work too.
Bundt cake recipes for fall
If you have a fun bundt cake pan like me or just really enjoy baking cakes this time of year, here are a few recipes for you to try…
- Apple Walnut Spice Cake
- Cocoa Apple Bundt Cake
- Pumpkin Spice Latte Bundt Cake
- Bourbon-Spiked Pumpkin Pecan Bundt Cake
- Cheesecake Swirl Pumpkin Bundt Cake
This cake is an excuse to do some apple picking this fall. Use fresh apples in this cake recipe for the ultimate fall flavor and don’t forget the caramel glaze!
Fresh Apple Bundt Cake
Apple Bundt Cake
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups (337 ml) vegetable oil
- 1 cup (200 g) light brown sugar
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 apples, peeled, cored and chopped into small chunks (300 g)
- 1/4 cup (56 g) unsalted butter
- 1/2 cup (100 g) packed light brown sugar
- 3 tablespoons milk (low-fat or whole milk works best for consistency)
- 1 cup (120 g) confectioners' sugar sifted
- 1 teaspoons pure vanilla extract
Apple Bundt Cake
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine vegetable oil, brown sugar, granulated sugar, eggs and vanilla. Mix on medium speed until light in color and creamy in texture, about 2 minutes.
With the mixer on low, slowly add the flour mixture and mix until just combined (avoid over-mixing).
Using a rubber spatula, carefully stir in the chopped apples by hand. Again, avoid over-mixing.
Transfer batter to prepared bundt cake pan and bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool cake in pan for 20 minutes and then invert on a wire rack to cool completely. Prepare glaze.
In a small saucepan over medium heat, combine the butter, brown sugar and milk. Whisk often until the butter is completely melted and the mixture begins to boil. Remove from heat and cool for 10 minutes.
Add the confectioners' sugar and vanilla. Whisk until smooth. Gently pour glaze in a circular motion over the cooled bundt cake and serve. Store cake covered at room temperature for up to 5 days.
Suggested tools for this recipe
Greasing a bundt cake pan
- I highly suggest using my magic cake pan release paste if you use an intricate bundt cake pan like I did (I do love this pan). It works like magic and guarantees that none of the cake sticks to the pan. Use a pastry brush to get in to all the edges of the pan.
Apples for baking a cake
- I suggest using Granny Smith or Honeycrisp apples. They keep their texture and flavor during the baking process.