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.
Why this recipe works: It uses apples that are in season to incorporate fruit into the batter. Seasonal spices complement the apples. A caramel glaze makes this cake reminiscent of caramel apples.
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 bundt cake
Making a fresh apple cake is rather easy. Follow these steps:
- Preheat oven to 325 F. Grease a bundt cake pan with butter and flour or using my magic cake pan release.
- Whisk together the dry ingredients in one bowl and set aside.
- Beat the oil and sugar together with a mixer for two minutes.
- Add the eggs and vanilla. Mix until combined.
- Add the dry ingredients to the wet ingredients and stir by hand just until combined. Be easy with the stirring—just a few strokes—when you finally add the chopped apples.
- Bake 55 to 70 minutes or until a toothpick inserted in the cake comes out with little to no crumbs.
Tips for 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!
Frequently Asked Questions
What are the best apples to use in fresh apple cake? I always use 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.
How do you grease a bundt cake pan? There are a few method to grease a bundt cake pan, but this magic cake pan 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.
Can you freeze apple bundt cake? Yes, once cooled, wrap the cake (without glaze) in plastic wrap, then wrap again in aluminum foil to prevent freezer burn. Freeze cake for up to one month and defrost in the refrigerator before bringing to room temperature and serving.
Can I make this cake in a regular cake pan? Yes, there is enough batter to make this cake in either a 9-inch by 13-inch cake pan or a 10-inch springform pan.
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 – The Food Blog
- Cocoa Apple Bundt Cake – Beyond the Kitchen Coop blog
- Pumpkin Spice Latte Bundt Cake – Liv for Cake blog
- Bourbon-Spiked Pumpkin Pecan Bundt Cake – Plum Crazy about Coupons blog
- Cheesecake Swirl Pumpkin Bundt Cake – Marsha’s Baking Addiction blog
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! If you try this recipe, tag @ifyougiveablondeakitchen on social media so I can see your creations.
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.
Storing apple bundt cake
- Store cake at room temperature for up to 3 days or in the refrigerator for 5 days.
- Apple bundt cake (without glaze) may be frozen is wrapped tightly with plastic wrap and aluminum foil. Store in the freezer on a flat surface for 1 to 2 months. Defrost in the refrigerator before bringing to room temperature and serving.