Sugary and crispy on the outside while soft and moist on the inside, this Apple Bundt Cake is to die for. Its texture on the outside is uniquely crunchy on top because the sugar in the batter caramelizes to create a delicious crust. Not only is this cake very tasty by itself, but the caramel glaze drizzled on top gives it the most amazing creamy, sticky finish!
***You’ll find the full recipe with detailed steps in the recipe card at the end of this post.***
Ingredients for Apple Bundt Cake
- Vegetable oil
- Granulated sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Apples (I used Granny Smith)
- Butter
- Heavy cream
- Brown sugar
How to Make Apple Bundt Cake
- Grease and flour a 9-inch bundt pan, and preheat the oven to 325 F.
- Mix the oil, sugar, eggs, and vanilla extract with a hand-held or stand mixer until well combined.
- Add the baking soda, cinnamon, nutmeg, salt, and flour until just combined. If your batter feels a bit grainy and dry, it’s ok!
- Using a rubber spatula, fold in the diced apples until well combined.
- Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool inside the pan for 20 minutes, and then invert into a cooling rack.
- While the cake cools in the pan, make the caramel glaze: combine the butter, heavy cream, and brown sugar in a small saucepan and bring to a boil. Simmer until the sugar has completely dissolved. Remove from heat and stir in the vanilla extract.
- Let the glaze cool for 5-10 minutes, then pour over the warm cake.
The Best Apples for Apple Cake
Choose a tart apple so its sharp bite cuts through the rich caramel on top of the cake. Two great options are Granny Smith and Honeycrisp.
- Granny Smith: very crisp with a bright, sour snap
- Honeycrisp: super-juicy, blending light honey sweetness with a touch of tart
- Golden Delicious: softer and naturally sweet if you like a milder flavor
For this recipe, I went with Granny Smith.
How to Store Apple Bundt Cake:
This cake can be stored in an airtight container at room temperature for about 3 days. If you keep it longer, it’s recommended to refrigerate it for up to 5 days. The caramel glaze will seep into the cake making it soft and moist, so letting it sit for a few hours is a good idea!
Can I Freeze Apple Bundt Cake?
Yes, you can, but we recommend not freezing it with the glaze. Let the baked cake cool down completely and place in an airtight container or freezer bag. You may need to slice the cake in individual slices or at least cut it in half if you don’t have a large enough container.
You can also wrap the cake three times with plastic wrap and once with foil and freeze it whole. When ready to serve, let it thaw in the refrigerator overnight, make the glaze, and drizzle the room-temperature cake with it.
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Apple Bundt Cake
Sugary and crispy on the outside while soft and moist on the inside, this Apple Bundt Cake is to die for. Its texture on the outside is uniquely crunchy on top because the sugar in the batter caramelizes to create a delicious crust.
Ingredients
For the cake:
- 1 ½ cups vegetable oil
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 3 Granny Smith apples, peeled, cored, and diced
For the glaze:
- 1 stick unsalted butter
- 3 tsp heavy cream
- ½ cup packed brown sugar
- ½ tsp vanilla extract
Instructions
- Grease and flour a 9-inch bundt pan, and preheat the oven to 325 F.
- Mix the oil, sugar, eggs, and vanilla extract with a hand-held or stand mixer until well combined.
- Add the baking soda, cinnamon, nutmeg, salt, and flour until just combined. If your batter feels a bit grainy and dry, it's ok!
- Using a rubber spatula, fold in the diced apples until well combined.
- Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool inside the pan for 20 minutes, and then invert into a cooling rack.
- While the cake cools in the pan, make the caramel glaze: combine the butter, heavy cream, and brown sugar in a small saucepan and bring to a boil. Simmer until the sugar has completely dissolved. Remove from heat and stir in the vanilla extract.
- Let the glaze cool for 5-10 minutes, then pour over the warm cake.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 51mgCarbohydrates: 52gFiber: 1gSugar: 33gProtein: 4g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.