Indulge in Autumn Bliss with Our Irresistible Apple Bundt Cake with Caramel Glaze
Experience the ultimate fall treat with our luscious Apple Bundt Cake, a true masterpiece of flavors and textures. This delightful bundt cake is generously studded with tender chunks of fresh apples, infused with the warm, comforting spices of cinnamon and cloves, and crowned with a decadent, sweet caramel glaze. It’s not just a dessert; it’s a celebration of seasonal bounty, making it the perfect Thanksgiving dessert idea or a comforting delight for any autumn gathering.
If you’re a devoted fan of apple desserts, you’ll be thrilled to discover more of our apple-inspired creations. Be sure to try our comforting Apple Oatmeal Cookies, perfect for a cozy afternoon, or indulge in the convenient and utterly delicious Apple Pie Bars, offering all the classic apple pie flavor in an easy-to-serve format.
Why You’ll Adore This Apple Bundt Cake
Bundt cakes have a timeless elegance that makes them stand out on any dessert table, and this Apple Bundt Cake is no exception. Beyond its stunning appearance, it offers a symphony of flavors and a wonderfully moist texture that will captivate your taste buds. Each bite delivers a harmonious blend of crisp apple pieces and fragrant spices, creating an unforgettable experience. The real showstopper, however, is the incredibly simple yet exquisitely delicious caramel glaze. It’s the crowning jewel that adds a layer of luxurious sweetness and a beautiful sheen to the cake.
For an extra touch of sophistication and flavor, I love to garnish this cake with toasted pecans. These small details truly elevate a holiday dessert. To achieve the best flavor and texture, simply toast the pecans for a few minutes until fragrant, chop them, and then sprinkle them generously over the freshly applied, almost-set caramel glaze. While you could incorporate nuts directly into the batter before baking, our family has members who prefer their baked goods nut-free. Furthermore, I find the visual appeal of the pecans adorning the top of the cake to be particularly charming and inviting. This allows for both a beautiful presentation and easy accommodation for those with nut preferences.
This recipe transforms readily available ingredients into a dessert that tastes like it came straight from a gourmet bakery. The blend of everyday staples with fresh, seasonal apples results in a cake that is both comforting and impressive. It’s a perfect illustration of how simple components can create something truly extraordinary. Whether it’s for a festive gathering or a cozy weekend, this Apple Bundt Cake is sure to become a cherished recipe in your baking repertoire.
Essential Ingredients for Your Apple Bundt Cake
Crafting the perfect Apple Bundt Cake begins with selecting the right ingredients. Each component plays a vital role in achieving the cake’s signature moist texture, rich flavor, and aromatic spice profile. Below is a comprehensive list of what you’ll need, along with a few insights into their purpose:
- All-purpose flour: The foundation of our cake, providing structure.
- Baking powder & baking soda: These leavening agents work in harmony to give the bundt cake its beautiful rise and tender crumb.
- Ground cinnamon & ground cloves: The heart of our spice blend, offering warm, inviting aromas that perfectly complement the apples.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Granulated sugar & packed brown sugar: A combination of sugars provides both sweetness and moisture, with brown sugar adding a deeper, molasses-rich note.
- Vegetable or canola oil: Ensures a wonderfully moist cake that stays tender for days, often superior to butter for moisture in bundt cakes.
- Applesauce: A secret ingredient that adds extra moisture and a subtle apple flavor without weighing down the batter.
- 2 large eggs: Room temperature and beaten, they bind the ingredients, add richness, and contribute to the cake’s structure.
- Vanilla extract: A timeless flavor enhancer that rounds out the sweetness and spices.
- Granny Smith apples: Peeled and chopped, these tart apples hold their shape well during baking and provide a lovely contrast to the sweet cake and glaze. You can also experiment with Honeycrisp or Fuji for a sweeter cake.
- Chopped pecans: Optional for the topping, they add a delightful crunch and nutty flavor.
For the Irresistible Caramel Glaze:
The sweet, buttery caramel glaze takes this bundt cake from delicious to absolutely divine. Here’s what you’ll need to create this simple yet luxurious topping:
- Packed brown sugar: Forms the base of our caramel flavor, providing depth and richness.
- Unsalted butter: Essential for that rich, creamy caramel texture and flavor.
- Milk: Helps achieve the perfect drizzling consistency for the glaze.
- Vanilla extract: Enhances the caramel notes and adds aromatic depth.
- Confectioners’ sugar: Thickens the glaze to a smooth, pourable consistency, ensuring it beautifully coats the cake.
Step-by-Step Guide to Baking Your Perfect Apple Bundt Cake
Baking a bundt cake might seem intimidating with its intricate shape, but this recipe simplifies the process, ensuring a perfect result every time. Follow these steps for a moist, flavorful cake that effortlessly releases from the pan:
- Prepare Your Bundt Pan with Precision: The key to a beautiful bundt cake is preventing sticking. Begin by thoroughly greasing your 10-cup bundt pan. A reliable method is to mix 1 tablespoon of melted and cooled butter with 1 tablespoon of all-purpose flour in a small bowl. Use a pastry brush to ensure every nook and cranny of the pan is evenly coated with this mixture. This creates a non-stick barrier that guarantees an easy release after baking.
- Whisk Dry Ingredients: In a large mixing bowl, combine all your dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Whisk them together thoroughly to ensure the leavening agents and spices are evenly distributed throughout the flour mixture. Set this aside.
- Combine Wet Ingredients: In a separate large mixing bowl, place the granulated sugar, brown sugar, vegetable or canola oil, applesauce, two beaten large eggs (at room temperature), and vanilla extract. Using an electric mixer, beat these wet ingredients together on medium speed for about 2 minutes until they are well combined and slightly lightened in color.
- Integrate Dry and Wet Mixtures: Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. The batter will be notably thick at this stage.
- Fold in Apples: Gently stir in the chopped Granny Smith apples. Ensure they are evenly distributed throughout the thick batter.
- Fill the Pan: Scrape the thick apple-studded batter into your meticulously prepared bundt pan. Use a spatula to spread it evenly.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cake for approximately 1 hour. To check for doneness, insert a toothpick near the center of the cake; it should come out clean.
- Cool and Invert: Once baked, allow the cake to cool in the bundt pan for exactly 10 minutes. This critical step allows the cake to firm up slightly before inversion. After 10 minutes, place a large serving plate or wire rack over the top of the pan and carefully invert the cake onto it.
- Complete Cooling: Let the cake cool completely on a wire rack before applying the glaze. Attempting to glaze a warm cake will result in the glaze melting and running off.
- Prepare the Caramel Glaze: In a medium saucepan, combine the brown sugar, unsalted butter, and milk for the glaze.
- Bring to a Boil: Whisking constantly to prevent burning, bring the mixture to a boil over medium heat.
- Finish the Glaze: Remove the saucepan from the heat and stir in the vanilla extract. Allow the glaze to cool for about 10 minutes. Then, add the confectioners’ sugar. Whisk vigorously until you achieve a smooth, drizzling consistency. If the glaze appears too thick, add a tiny bit more milk, one teaspoon at a time, until the desired pourable consistency is reached.
- Glaze and Garnish: Generously drizzle the warm caramel glaze over the completely cooled bundt cake. While the glaze is still slightly wet but beginning to set, sprinkle your chopped pecans evenly over the top for an added crunch and beautiful presentation.
The Secret to Slicing a Bundt Cake Beautifully
One common frustration with bundt cakes, especially those packed with delightful chunks of fruit like apples, is achieving a clean, elegant slice. To get a perfect slice every single time, bypass your regular chef’s knife and reach for a serrated knife – the kind you’d typically use for slicing bread. The serrated edge works wonders by gently sawing through the cake and any apple pieces without tearing or pulling them. A regular, smooth-edged knife can drag the apple chunks, creating unsightly empty spaces or crumbling the cake, which nobody wants when presenting such a beautiful dessert. Ensure your Apple Bundt Cake is completely cooled before attempting to slice it. A warm cake is far more prone to crumbling. With a serrated knife and a fully cooled cake, you’ll be able to serve up pristine, picture-perfect slices that impress every guest.
More Bundt Cake Recipes to Explore
If you’ve fallen in love with the charm and ease of bundt cakes, there’s a whole world of flavors to explore. These beautiful cakes are incredibly versatile and perfect for any occasion. Here are a few more bundt cake recipes from our collection that we think you’ll adore:
- Glazed Lemon Bundt Cake: Bright, zesty, and refreshing, perfect for spring or summer.
- The Best Chocolate Bundt Cake: A rich, decadent classic that’s sure to satisfy any chocolate craving.
- Banana Bundt Cake with Chocolate Glaze: A moist and flavorful cake, elevated by a luscious chocolate topping.
If you love this Apple Bundt Cake recipe and decide to make it, we’d be thrilled to see your creation! Snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can admire your delicious baking and leave a comment! We love seeing how our recipes come to life in your kitchens.
Apple Bundt Cake
Anna
Pin Recipe
15
1 5
1 20
Dessert
American
10 people
706 kcal
Ingredients
For the Cake
- 3 c all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 c granulated sugar
- 1 c packed brown sugar
- 1 c vegetable or canola oil
- ½ c applesauce
- 2 large eggs room temperature, beaten
- 2 teaspoon vanilla extract
- 2 c chopped Granny Smith apples peeled and chopped
- ¾ c chopped pecans
For the Glaze:
- ½ c packed brown sugar
- ¼ c unsalted butter
- 3 Tbsp milk
- 1 teaspoon vanilla extract
- 1 c confectioners’ sugar
Instructions
- Prepare a 10-cup bundt pan by mixing 1 tablespoon of melted and cooled butter with 1 tablespoon of flour in a small bowl. Use a pastry brush or your finger to thoroughly grease and flour the inside of the bundt pan, ensuring all crevices are coated. Set aside.
- Preheat your oven to 350 degrees F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Ensure they are well combined. Set this dry mixture aside.
- In another large mixing bowl, combine the granulated sugar, brown sugar, vegetable or canola oil, applesauce, two large room-temperature beaten eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until the mixture is light and well combined.
- Gradually add the reserved dry ingredients to the wet mixture. Beat on low speed until just combined. Be careful not to overmix; a few streaks of flour are acceptable. The batter will be thick.
- Gently stir in the chopped Granny Smith apples until they are evenly distributed throughout the thick batter.
- Scrape the batter into the prepared bundt pan, spreading it evenly with a spatula.
- Bake the cake for 1 hour, or until a wooden toothpick inserted into the center comes out clean with no wet batter clinging to it.
- Once baked, allow the cake to cool in the pan for 10 minutes. This helps the cake to set and prevents it from breaking when inverted.
- After 10 minutes, place a large plate or wire rack over the top of the bundt pan and carefully invert the cake onto it. Lift the pan slowly.
- Allow the cake to cool completely on the wire rack before preparing and applying the glaze.
- For the glaze: In a medium saucepan, combine the ½ cup packed brown sugar, ¼ cup unsalted butter, and 3 tablespoons milk.
- Whisking constantly to prevent scorching, bring the mixture to a gentle boil over medium heat. Let it boil for 1 minute while continuing to whisk.
- Remove the saucepan from the heat, stir in 1 teaspoon of vanilla extract, and let the mixture cool for 10 minutes. This cooling step is important for the right glaze consistency.
- Add the 1 cup of confectioners’ sugar to the cooled caramel mixture. Whisk until smooth and the glaze reaches a drizzling consistency. If it’s too thick, add more milk (½ teaspoon at a time) until it’s perfectly pourable.
- Generously drizzle the prepared caramel glaze over the completely cooled bundt cake, allowing it to cascade down the sides.
- While the glaze is still slightly wet but starting to set, sprinkle the ¾ cup of chopped pecans evenly over the top of the cake for a beautiful finish and added crunch. Let the glaze set completely before slicing and serving.
Notes
- Please note that the nutrition value can vary depending on the specific products and brands you use. The information provided below is an estimate. Always use a calorie counter or nutrition calculator you are familiar with for the most accurate details.
- For a simpler presentation or if you prefer less sweetness, you can skip the caramel glaze entirely. Instead, once the cake has cooled, dust it generously with a light layer of powdered sugar for a classic and elegant look.
- This bundt cake stores beautifully at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, slices can be individually wrapped and frozen for up to 3 months. Thaw at room temperature before serving.
- Consider adding a pinch of nutmeg or allspice to the cake batter for an even richer autumn spice profile.
Nutrition
Carbohydrates: 96g |
Protein: 5g |
Fat: 34g |
Saturated Fat: 5g |
Cholesterol: 45mg |
Sodium: 210mg |
Potassium: 195mg |
Fiber: 2g |
Sugar: 65g |
Vitamin A: 195IU |
Vitamin C: 0.2mg |
Calcium: 74mg |
Iron: 2.4mg