apple bundt cake with caramel glaze on round antique cooling rack
5 from 3 votes
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Fresh Apple Bundt Cake

Course Cake
Keyword Apple Bundt Cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 16 slices
Author Haley D Williams

Ingredients

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)

Caramel Glaze

  • 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

Instructions

Apple Bundt Cake

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

  2. In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Set aside.
  3. 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.
  4. With the mixer on low, slowly add the flour mixture and mix until just combined (avoid over-mixing).
  5. Using a rubber spatula, carefully stir in the chopped apples by hand. Again, avoid over-mixing.
  6. 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

  1. 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.

  2. 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.

Recipe Notes

Suggested tools for this recipe

Greasing a bundt cake pan

Apples for baking a cake