Moist Apple Bundt Cake with Caramel Glaze
This Moist Apple Bundt Cake with Caramel Glaze challenges everything you thought you knew about homemade apple cakes. With its perfectly balanced sweetness, incredible moisture, and that irresistible caramel drizzle, this recipe transforms simple ingredients into a showstopping dessert that even novice bakers can master.
Equipment
- 10-inch Bundt Pan
- Electric Mixer
- Medium Saucepan
- Cooling Rack
Ingredients
For the Cake
- 3 cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1 cup vegetable oil coconut oil works wonderfully for a subtle flavor boost
- 2 cups granulated sugar or 1¾ cups coconut sugar for a less refined option
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups apples, peeled and chopped about 3-4 medium apples - Honeycrisp, Granny Smith, or Braeburn yield the best texture and flavor balance
- 1 cup chopped walnuts or pecans optional but adds delightful crunch
For the Caramel Glaze
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk whole milk creates the richest texture, but plant-based alternatives work too
- 1 tsp vanilla extract
- 1 pinch salt
- 1 cup powdered sugar sifted
Instructions
- Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan, taking extra care to reach all the nooks and crannies.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice until evenly combined.
- Peel, core, and chop your apples into ½-inch pieces. Toss your chopped apples with 1 tablespoon of the flour mixture to prevent them from sinking during baking.
- In a large bowl, beat oil and sugar with an electric mixer on medium-high speed for 2-3 minutes until well combined and slightly lighter in color.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Don't overmix.
- Using a rubber spatula, gently fold in the prepared apples and nuts if using.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
- Allow the cake to cool in the pan for exactly 15 minutes. Invert onto a cooling rack and let cool completely before glazing.
- For the glaze: In a medium saucepan over medium heat, melt butter. Add brown sugar and stir until dissolved, about 2 minutes.
- Add milk, bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Let cool for 5 minutes.
- Gradually whisk powdered sugar into the warm caramel until smooth and pourable. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
- Pour the warm glaze over your cooled cake, allowing it to cascade down the sides naturally. For a professionally finished look, glaze in two layers, allowing the first to set for 10 minutes before adding the second.
Notes
For guaranteed release from the bundt pan, use a baking spray containing flour or create a paste with 1 tablespoon flour mixed with 1 tablespoon shortening.
This cake actually improves in flavor after a day as the spices meld. For make-ahead preparation, bake up to 2 days in advance and store unglazed.
The apple content helps this cake stay moist longer than standard bundt recipes. Store covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze (unglazed) for up to 3 months.
Nutrition
Calories: 420kcalCarbohydrates: 60gProtein: 4gFat: 19gSaturated Fat: 5gCholesterol: 48mgSodium: 215mgFiber: 2gSugar: 42g
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