Simple Apple Bundt Cake with Warm Caramel Glaze
This Simple Apple Bundt Cake with Warm Caramel Glaze is the perfect fall dessert. It’s made with fresh apples and warm spices, creating a moist and flavorful cake. Topped with a rich, homemade caramel glaze, every bite is a sweet indulgence. Easy to make and ideal for any gathering, this cake is sure to impress!
Servings: 10 servings
Calories: 935kcal
Equipment
- Bundt Cake Pan
Ingredients
Apple Bundt Cake:
- 1½ Cups Cooking Oil (or 3 Sticks Butter)(melted)
- 2 Cups Sugar
- 4 Eggs
- 3 Cups Flour
- 1 Tsp Baking Soda
- ½ Tsp Cinnamon
- ½ Tsp Salt
- 2 Tsp Vanilla Extract
- 5 Granny Smith Apples (peeled and chopped)
- 1 cup Pecans Optional: finely chopped
Caramel Icing Glaze:
- 1½ Sticks Butter
- 1 Cup Brown Sugar (packed)
- ½ Cup Milk
- 2 Tsp Vanilla Extract
Instructions
For the Apple Bundt Cake:
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan to ensure the cake doesn’t stick.
- Mix wet ingredients: In a large bowl, whisk together 1½ cups of cooking oil (or melted butter) and 2 cups of sugar until well combined. Add the 4 eggs, one at a time, beating after each addition. Stir in 2 teaspoons of vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together 3 cups of flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and ½ teaspoon of salt.
- Blend dry and wet mixtures: Gradually add the dry mixture to the wet mixture, stirring just until the batter is smooth and no lumps remain.
- Add apples and pecans: Fold in the chopped Granny Smith apples and optional finely chopped pecans (if using). Stir gently to distribute evenly through the batter.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Check it after 45 minutes to ensure you do not overbake it.
- Cool the cake: Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the Caramel Icing Glaze:
- Melt the butter: In a medium saucepan over medium heat, melt 1½ sticks of butter.
- Add sugar and milk: Stir in 1 cup of packed brown sugar and ½ cup of milk. Bring the mixture to a gentle boil, stirring constantly.
- Simmer and thicken: Reduce the heat and let it simmer for 2-3 minutes, stirring occasionally until the mixture thickens slightly.
- Add vanilla: Remove the pan from heat and stir in 2 teaspoons of vanilla extract. Let the glaze cool slightly before pouring it over the cooled bundt cake.
- Glaze the cake: Once the cake has cooled, drizzle the warm caramel glaze evenly over the top, letting it drip down the sides for a beautiful finish. The glaze will thicken more and more as it cools.
- Enjoy your delicious apple bundt cake with warm caramel glaze!
Nutrition
Calories: 935kcal | Carbohydrates: 106g | Protein: 5g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 374mg | Potassium: 225mg | Fiber: 4g | Sugar: 73g | Vitamin A: 593IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 3mg