Caramel Apple Bundt Cake

This Caramel Apple Bundt Cake is pure comfort and nostalgia layered into every bite. With a golden crumb bursting with juicy apples, cinnamon warmth, and a rich caramel frosting that soaks into the cake, it is the treat I crave all apple season. Whether you serve it for brunch or as an autumn dessert, this cake never lasts long in my house.

This has become the star of our family’s fall table. The first time I made this, we polished off half the cake before it even cooled—no regrets.

Ingredients

• All-purpose flour: Ensures the cake stands tall and soft. Use a fresh bag for best texture
• Baking soda and baking powder: Create a light rise. Check that yours are active and not expired
• Salt: Balances the sweetness and highlights apple flavor. Choose fine sea salt for even mixing
• Unsalted butter: Adds a rich base. Keep it at room temperature for easy creaming
• Granulated sugar: Sweetens the cake but lets the apple flavor shine. Use pure cane sugar when possible
• Eggs: Provide structure and moisture. Check the dates for maximum richness
• Milk: Brings the batter together and softens the crumb. Use whole milk for best texture
• Apples: Add sweet-tart bursts throughout. I like Granny Smith and Honeycrisp for flavor and firmness
• Brown sugar: Gives the apples caramel undertones. Spring for light brown for a balanced taste
• Cinnamon: Brings cozy spice freshness. Use true cinnamon for a fragrant loaf
• Powdered sugar: Thickens the caramel frosting. Sift before adding for silky smoothness
• Vanilla extract: Deepens the warm notes. Choose a real vanilla bean paste if you enjoy bold flavor

Instructions

Grease and Prepare the Pan:

Take time to coat your bundt pan thoroughly with butter and flour. Aim for every nook and cranny so your cake releases perfectly with crisp golden edges

Mix the Dry Ingredients:

In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Whisking aerates and blends everything evenly for a consistent crumb every time

Beat the Butter and Sugar:

In a separate bowl, use a handheld or stand mixer to beat the unsalted butter and granulated sugar. Mix for five full minutes on medium until light and fluffy. This step ensures a delicate, tender cake

Incorporate the Eggs and Vanilla:

Add eggs one at a time to the butter mixture, mixing well after each addition. Beat in vanilla until smooth. The batter should look creamy and slightly thick

Combine Wet and Dry:

Add half of the dry ingredients to the wet mixture, then pour in half of the milk. Mix gently. Repeat with remaining flour and milk. Fold together just until no streaks remain. This keeps the crumb fluffy

Prepare the Apples:

Dice apples into small chunks. Stir the apples with brown sugar and cinnamon until every piece is coated. This step infuses fruit with spiced sweetness right from the start

Fold in the Apples:

With a spatula, fold the spiced apples into the cake batter. Take care not to overmix to maintain a light texture

Transfer and Bake:

Scrape batter evenly into your prepared bundt pan. Smooth the top. Bake in a preheated oven at 350 degrees Fahrenheit for 45 to 55 minutes or until a skewer comes out clean. Let cool in the pan for 10 minutes, then gently invert onto a serving plate

Make the Caramel Frosting:

In a saucepan, melt butter with brown sugar and a splash of milk. Bring to a gentle boil and simmer for two minutes, stirring constantly. Let cool for fifteen minutes before adding vanilla and powdered sugar. Whisk until thick and smooth

Glaze the Cake:

Once the cake has cooled to room temperature, pour the caramel glaze slowly over the top, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before slicing for neat pieces

My favorite ingredient is the fresh apples—once I let my daughter choose and chop them herself and the cake just tasted like pure autumn magic at the table. I will never forget how proud she was to help glaze it and present it to our friends.

Storage Tips

Keep this cake under a dome or wrapped tightly and it will stay fresh for up to one week. If you want to store it longer, cut it into slices and freeze each in parchment then seal tightly. Thaw on the counter and the caramel stays perfectly luscious.

Ingredient Substitutions

No Granny Smith or Honeycrisp on hand? Use any tart apple that holds its shape such as Pink Lady. Sour cream or Greek yogurt can swap for half the milk if you want a richer crumb. For the frosting, you can trade light cream for the milk for even more decadence.

Serving Suggestions

This cake is delicious as-is, but I love to serve it with whipped cream or vanilla ice cream. A cup of strong coffee or hot apple cider makes it sing for breakfast or dessert. Add extra toasted pecans on top if you love crunch.

Cultural and Seasonal Context

Bundt cakes first became popular in America in the mid-twentieth century and this version is inspired by all the nostalgia of harvest festivals and autumn carnivals. Each slice is reminiscent of a caramel apple eaten under crisp fall leaves.

Seasonal Adaptations

Great way to use up apples from local orchard visits. Swap out cinnamon for pumpkin spice in October for a new twist. Make mini bundts for a bake sale or gift.

Success Stories

My friend once made this cake for our office’s fall potluck and everyone asked for the recipe by day’s end. It became an annual request and people would sneak in for second slices before lunch. I think it is the caramel glaze that wins everyone over.

Freezer Meal Conversion

Slice the fully cooled cake and arrange pieces on a tray. Freeze until solid, then wrap each slice well and place in a freezer bag. Gently thaw slices at room temperature or microwave in short increments. The glaze does not weep or get sticky making this a perfect make-ahead treat for guests or midweek snacks.

This cake is everything I love about fall: rich, spiced, and crafted to impress. Enjoy every slice and the sweet moments it brings.

Common Questions About Recipes

→ What apples work best for this cake?

A mix of tart and sweet apples, such as Granny Smith and Gala, provides great flavor and texture.

→ How do I keep the cake from sticking to the bundt pan?

Generously grease and flour the pan, or use a cake release to ensure easy removal after baking.

→ How long should the cake cool before adding the caramel glaze?

Let the cake cool completely before drizzling the caramel glaze to prevent melting and running.

→ Can I freeze the bundt cake?

Yes, wrap the cooled cake tightly and freeze. Glaze after thawing for best texture and presentation.

→ What if the icing is too thick?

Whisk in a tablespoon of milk at a time until the glaze reaches your preferred consistency for pouring.