Fresh apple bundt cake is a fall dessert packed with chopped apples and topped with a caramel glaze.

swirl apple bundt cake with glaze on round wire cooling rack


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.

fresh apple bundt cake slice on plate with fork

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:

  1. Preheat oven to 325 F. Grease a bundt cake pan with butter and flour or using my magic cake pan release.
  2. Whisk together the dry ingredients in one bowl and set aside.
  3. Beat the oil and sugar together with a mixer for two minutes.
  4. Add the eggs and vanilla. Mix until combined.
  5. 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.
  6. Bake 55 to 70 minutes or until a toothpick inserted in the cake comes out with little to no crumbs.
photo collage demonstrating how to make apple bundt cake batter in the bowl of a stand mixer

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.

pastry brush greasing bundt cake pan
fresh apple bundt cake with slices on plate with forks ready to eat

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apple bundt cake with caramel glaze on round antique cooling rack

Get the Recipe: Fresh Apple Bundt Cake

Fresh apple bundt cake is a fall dessert packed with chopped apples and topped with a caramel glaze.
5 (3 ratings)


Apple Bundt Cake

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups (337 ml) vegetable oil
  • 1 cup (200 g) light brown sugar
  • ¾ 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)

Caramel Glaze

  • ¼ cup (56 g) unsalted butter
  • ½ 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

  • Preheat oven to 325° F. Grease a 9-inch bundt cake pan using my magic cake pan paste or nonstick spray. Set aside.
  • 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.

Caramel 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.


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. 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.
Freezing apple bundt cake: 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. 
Serving: 1slice, Calories: 307kcal, Carbohydrates: 60g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 39mg, Sodium: 161mg, Potassium: 104mg, Fiber: 2g, Sugar: 41g, Vitamin A: 156IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg

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