Caramel Apple Bundt Cake

Caramel glaze being drizzled on top of the apple bundt cake.

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This gorgeous Caramel Apple Bundt Cake tastes just as good as it looks with sweet and tart apples, moist spiced cake and a bourbon caramel glaze that pools into every nook and cranny. This cozy dessert is a delightful blend of sweet and spice and is perfect for family gatherings or a special weeknight treat!

Course Dessert

Cuisine American

Keyword apple bundt cake, apple bundt cake recipe, caramel apple cake

Prep Time 30

Cook Time 1 10

Servings

Calories 773kcal

Author Trish - Mom On Timeout

Ingredients

Cake

3 cups all-purpose flour 375g
1 teaspoon baking soda
2½ teaspoons apple pie spice or ground cinnamon (if using cinnamon add ¼ teaspoon of ground cloves)
½ teaspoon salt
1½ cups granulated sugar 300g
½ cup light brown sugar 100g
1½ cups vegetable oil 327g
2 teaspoons vanilla extract
3 large eggs room temperature

Apple Mixture

2 small granny smith apples peeled and diced
1 Honeycrisp apple or other sweet apple, peeled and diced
1 tablespoon lemon lime soda or fresh lemon juice
1 teaspoon apple pie spice or ground cinnamon

Caramel Glaze

½ cup unsalted butter 113 g
2 tablespoons heavy cream
½ cup light brown sugar packed
½ teaspoon fine sea salt
1 tablespoon bourbon optional
1 teaspoon vanilla extract

Garnish

powdered sugar optional

Instructions

Make the Cake

Preheat the oven to 325°F. Spray a 9-inch bundt pan with nonstick cooking spray (silicone or metal pans both work). Set aside.
Whisk together the flour, baking soda, apple pie spice (or ground cinnamon and cloves if using) and salt in a medium bowl.
3 cups all-purpose flour, 1 teaspoon baking soda, 2½ teaspoons apple pie spice, ½ teaspoon salt
Beat together the granulated sugar, brown sugar, oil, vanilla and eggs in a separate, large bowl, using a hand mixer or stand mixer on medium speed until well combined.
1½ cups granulated sugar, ½ cup light brown sugar, 1½ cups vegetable oil, 2 teaspoons vanilla extract, 3 large eggs
Gradually add the dry ingredients to the wet mixture, blending until just combined.
Add apples to a medium bowl and toss with lemon lime soda or lemon juice. Stir in apple pie spice (or ground cinnamon if using). (See note below about tossing apples in flour to more evenly distribute the apples in the cake.)
2 small granny smith apples, 1 Honeycrisp apple, 1 tablespoon lemon lime soda, 1 teaspoon apple pie spice
Gently fold the diced apples into the batter by hand, being careful not to overmix.
Pour the batter into the prepared bundt pan and place the pan on a large baking sheet.
Bake for 60 to 75 minutes, or until an inserted toothpick comes out with a few moist crumbs.
Remove from the oven and let the cake cool for 15 to 20 minutes in the pan before inverting it onto a wire rack to finish cooling. While it cools, start prepping the caramel glaze.

Caramel Glaze

Combine the butter, heavy cream, brown sugar and salt in a medium saucepan over medium heat Stir occasionally and bring to a gentle boil, making sure the sugar dissolves completely.
½ cup unsalted butter, 2 tablespoons heavy cream, ½ cup light brown sugar, ½ teaspoon fine sea salt
Remove the saucepan from the heat and stir in the bourbon and vanilla extract until well combined. It may foam up a bit so be careful.
1 tablespoon bourbon, 1 teaspoon vanilla extract
Let the caramel glaze sit for 5-10 minutes to thicken slightly.
You can dust the top of your cake with a little powdered sugar if you want. Then, pour the glaze over the warm cake and serve immediately.
powdered sugar

Notes

Storage Information

Make Ahead: This cake can be made up to a day in advance and stored in the refrigerator, tightly covered, until ready to serve. The caramel glaze can be stored in the refrigerator for up to 5 days. When the glaze cools down completely it may become too thick to pour. If you have leftovers, reheat the caramel glaze in the microwave to make it pourable again.
Freezing: You can freeze the cake (without the glaze) for up to 3 months. Simply wrap it tightly in plastic wrap and aluminum foil. Thaw it at room temperature before glazing and serving.
Refrigeration: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Love the design of this bundt cake? Me too! So intricate and geometric – perfect for this recipe. This is the bundt pan I used.

We prefer this cake with the apples all bunched together at the bottom of the cake – it basically is like apple pie filling baked right in. If you prefer to have your apples evenly dispersed throughout the cake, simply reserve a few tablespoons of the flour mixture and toss the apples in that mixture before mixing into the cake batter.

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