Okay, I need to tell you about the Apple Bundt Cake that's been stealing the show at my family gatherings for years. It all started with my grandma's old recipe box – you know, the kind with handwritten cards stained with butter and sugar? I tweaked it here and there (added that luscious caramel glaze, because why not?), and now it's my go-to for everything from cozy Sunday dinners to holiday dessert tables.

Here's the thing – this cake is ridiculously easy to make, but it looks and tastes like you spent all day in the kitchen. The apples keep it super moist, the cinnamon gives it that warm hug of flavor, and that caramel glaze? Oh wow, it turns this humble Bundt into something truly special. Whether you're baking for a crowd or just treating yourself (no judgment here), this cake never disappoints.

Why You’ll Love This Apple Bundt Cake

Listen, this isn’t just any cake—it’s the kind of dessert that makes people pause mid-bite and go, "Wait, you MADE this?" Here’s why it’s a total winner:

Moist for days: The apples work magic, keeping every slice tender even if you forget to serve it right away (we’ve all been there).
That caramel glaze: It’s the crown jewel—thick, buttery, and just sweet enough to make the apples shine.
No fancy skills needed: If you can stir batter and peel apples, you’re golden. Seriously, it’s foolproof.
Leftovers (if you have any) stay delicious: Stash a slice in your lunchbox—it’s even better the next day.

Perfect for Any Occasion

I’ve served this cake at everything from Thanksgiving potlucks to last-minute "oops, I forgot it was my turn to bring dessert" moments. It’s equally at home on a fancy cake stand or sliced straight from the pan while still in pajamas (my preferred method). The cinnamon-spiced apples make it feel festive, but honestly? It’s just as good on a random Tuesday with coffee.

Simple Yet Impressive

Here’s my secret: Bundt cakes are the ultimate "looks fancy but is actually easy" dessert. The pan does all the decorative work! The caramel glaze drapes over those beautiful ridges, and suddenly you’ve got a showstopper. No piping bags, no layers to stack—just one glorious, apple-packed cake that’ll have everyone asking for the recipe.

Ingredients You’ll Need for Apple Bundt Cake

Okay, let’s gather our goodies! I promise this isn’t one of those recipes with a mile-long ingredient list. Most of this stuff is probably already in your pantry. Just a heads-up—room temperature eggs and butter make a big difference here, so pull those out first if you forgot (no shame, I do it all the time).

For the Cake

2 cups (400 g) granulated sugar: Plain old white sugar works perfectly here.
1½ cups (327 g) vegetable oil: This keeps the cake crazy moist. You can sub melted butter if you prefer, but oil gives that tender crumb we love.
2 teaspoons vanilla extract: Splurge on the good stuff—it really shines through.
3 large eggs, room temperature: Cold eggs can make the batter curdle. If you’re in a rush, soak them in warm water for 5 minutes.
3 cups (375 g) all-purpose flour: Spoon and level it—don’t scoop straight from the bag or you’ll pack in too much.
1 teaspoon baking soda: Not baking powder! They’re not the same, trust me.
1 teaspoon ground cinnamon: The cozy spice that makes the apples sing.
1 teaspoon kosher salt: Balances the sweetness. If using table salt, reduce to ¾ teaspoon.
3 medium Granny Smith apples, peeled, cored, and diced: About 2 cups diced. Their tartness cuts through the sweetness perfectly.

For the Caramel Glaze

½ cup (1 stick / 113 g) unsalted butter: Room temp is ideal, but cold works in a pinch—just cut it into small cubes.
2 teaspoons heavy cream, room temperature: Cold cream can make the glaze seize up. Whole milk works in a pinch, but cream gives that luscious texture.
½ cup light brown sugar, packed: Dark brown sugar works too for a deeper flavor.
1 teaspoon vanilla extract: Yes, more vanilla! It rounds out the caramel beautifully.

See? Nothing crazy. Now let’s make some magic happen.

Step-by-Step Instructions for Apple Bundt Cake

Preparing the Batter

First things first—preheat that oven to 350°F (175°C) and give your Bundt pan a really good greasing. I mean it—get into all those nooks and crannies! A well-greased pan means your cake will slide right out later with all those beautiful details intact.

Now, grab your biggest mixing bowl (trust me, you’ll need the space). Toss in the sugar, oil, and vanilla. Mix it up until it looks like a silky, shiny syrup—about a minute with a hand mixer or whisk. Crack in the eggs one at a time, beating well after each one. Don’t rush this part! If the mixture looks a little curdled, don’t panic—just keep mixing and it’ll come together.

In another bowl, whisk together your dry team: flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, stirring just until the flour disappears. Overmixing makes tough cake, and we want tender! Finally, gently fold in those diced apples. The batter will be thick and loaded with apple bits—that’s exactly what we want.

Baking and Cooling

Pour that glorious batter into your prepared pan, smoothing the top with a spatula. Pop it in the oven and set your timer for 60 minutes—but don’t wander off! Ovens vary, so start checking at 55 minutes. The cake is done when a toothpick poked into the center comes out clean (a few moist crumbs are fine, but no wet batter).

Here’s the hard part: patience. Let the cake cool in the pan for 15 minutes—no less, or it might stick. Then, place a wire rack over the pan and flip it with confidence! If it doesn’t release immediately, give it a gentle shake. Let it cool completely before glazing, or you’ll have a melty mess (learned that the hard way).

Making the Caramel Glaze

While the cake cools, let’s make that showstopper glaze. Melt the butter in a small saucepan over medium heat. Stir in the cream and brown sugar—it’ll look grainy at first, but keep stirring! Once it comes to a boil, reduce the heat to low and let it bubble gently for 2 minutes. You’re looking for a smooth, slightly thickened consistency that coats the back of a spoon. Take it off the heat and stir in the vanilla—it’ll bubble up dramatically, which is half the fun.

Let the glaze cool for about 5 minutes (it thickens as it sits), then drizzle it generously over your cooled cake. I like to do this with the cake still on the wire rack over a baking sheet for easy cleanup. The glaze will drip down those beautiful ridges, making every slice irresistible.

Apple Bundt Cake Variations

One of the best things about this cake? It’s like a blank canvas for your cravings. Once you’ve mastered the basic version, try these fun twists to mix things up. I’ve tried them all—some intentionally, some because I ran out of ingredients (kitchen adventures, right?)—and they all turned out delicious.

Spiced Apple Bundt Cake

If you’re all about that cozy fall vibe, amp up the spices! Add ¼ teaspoon of nutmeg and a pinch of cloves to the dry ingredients. Sometimes I’ll throw in a teaspoon of apple pie spice if I’m feeling extra festive. The warmth from those extra spices makes this version perfect for chilly evenings—especially with a scoop of vanilla ice cream melting on top.

Glaze Alternatives

Not in the mood for caramel? No problem! Here are my go-to glaze swaps:

Cream cheese glaze: Mix 4 oz softened cream cheese with 1 cup powdered sugar, a splash of milk, and ½ teaspoon vanilla until smooth. Drizzle over the cooled cake—it’s tangy perfection with the sweet apples.
Simple vanilla glaze: Just 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla whisked together. Quick, easy, and lets the apple flavor shine.
Maple glaze: Replace half the brown sugar in the caramel glaze with pure maple syrup for a woodsy twist. Bonus points if you add chopped toasted pecans on top!

Feel free to get creative—I’ve even seen someone dust this with cinnamon sugar instead of glazing (genius move for breakfast cake, just saying).

Serving and Storage Tips for Apple Bundt Cake

Alright, let's talk about the best ways to show off (and keep) this beauty. First, slicing—use a sharp knife and gentle sawing motions to get clean cuts through those apple-packed layers. Pro tip: wipe the knife between slices to keep the caramel glaze looking neat. I love serving this on a cake stand with the glazed side up—those drips are part of the charm!

Now, storage is key because (shockingly) you might have leftovers. Once the glaze sets, cover the cake loosely with plastic wrap or stash it in an airtight container at room temperature for up to 3 days. The apples keep it moist, so no need to refrigerate unless your kitchen is super warm. For longer storage, wrap individual slices in plastic and freeze for up to 2 months—just thaw at room temperature when the craving hits. Want to revive day-old cake? A quick 10-second zap in the microwave makes it taste freshly baked again. Trust me, it’s dangerous knowledge to have!

Helpful Notes for the Best Apple Bundt Cake

Before you dash off to bake, here are my hard-earned tips to guarantee Bundt success every time. First, room-temperature ingredients aren’t just a suggestion—they’re your secret weapon! Cold eggs and butter can make your batter lumpy or dense, so set them out an hour ahead (or cheat with that warm water trick I mentioned earlier).

Now, about that pan: grease it like you’re auditioning for a infomercial. Get butter or baking spray into every crevice, then dust lightly with flour. Non-stick pans help, but even they can betray you if you skimp on prep. And whatever you do, don’t pour glaze on a warm cake—I learned that lesson when my beautiful caramel pooled at the bottom like a sad syrup puddle.

Nutrition-wise, this is dessert, so let’s be real—it’s not kale. But each slice packs fiber from those apples, and hey, cinnamon’s basically a superfood, right? Enjoy every guilt-free bite!

Frequently Asked Questions About Apple Bundt Cake

I’ve gotten so many questions about this cake over the years—here are the ones that pop up most often with my tried-and-true answers. Save yourself some stress and read these before you start baking!

Can I use a different type of apple?
Absolutely! Granny Smiths are my favorite for their tartness, but Honeycrisp or Braeburn work great too. Just avoid super soft apples like Red Delicious—they turn mushy.
My cake stuck to the pan—help!
Oh no, we’ve all been there! Next time, grease every nook thoroughly and dust with flour. If it’s stuck now, gently loosen edges with a butter knife and try flipping again—sometimes it just needs coaxing.
Can I make this without the glaze?
Of course! The cake is delicious plain, or dust it with powdered sugar. But I’ll miss you, caramel...
How do I know when it’s done baking?
The toothpick test never lies—no wet batter should cling to it. If the top browns too fast, tent it with foil.
Can I freeze the whole cake?
Yes! Freeze it unglazed, wrapped tightly in plastic. Add the glaze after thawing—it’ll taste freshly baked.

Final Thoughts on Apple Bundt Cake

If there’s one cake that deserves a permanent spot in your recipe rotation, it’s this Apple Bundt Cake. Between the tender crumb packed with juicy apples, the warm cinnamon hug, and that dreamy caramel glaze dripping down the sides—it’s pure comfort in every bite. What I love most is how it bridges fancy and fuss-free perfectly. Whether you’re baking for a special occasion or just because it’s Tuesday, this cake delivers every time. So grab those apples and preheat your oven—your future self (and anyone lucky enough to snag a slice) will thank you. Happy baking, friends!

Moist Apple Bundt Cake with Caramel Glaze