This post may contain affiliate links. Read my disclosure policy.
My Apple Bundt Cake is ultra-moist, packed with Granny Smith apples, and topped with a glossy homemade caramel sauce-perfect for entertaining or a cozy weeknight treat!
Easy Apple-Spice Bundt Cake with Homemade Caramel Sauce
This is a classic apple-spice Bundt cake-soft, moist, warmly spiced with cinnamon and nutmeg, and packed with finely chopped apples. It's an unfussy Fall dessert that looks impressive on a platter, travels well for parties and potlucks, and checks every comfort-food box. If you love easy showstoppers, add this one next to my other very popular bundt cakes: pumpkin apple bundt cake and apple cranberry pecan bundt cake. Apple Bundt cake is just what you need for fall and winter-perfect for Halloween parties, Friendsgiving, and Thanksgiving-but I know I'll make it in summer, too, so it's a true year-round crowd-pleaser.
Why You'll Love It
- Real apple in every bite. I finely chop Granny Smiths (about ¼ inch) so you get tender apple pieces throughout.
- Moist, not heavy. Oil + sour cream keep the crumb soft and plush for days, which makes this a great make-ahead dessert for entertaining.
- Homemade caramel sauce. I melt sugar to medium amber, then whisk in butter and cream-you get a shiny, flavorful topping (no corn syrup needed).
- I share tips for a clean Bundt release every time: generously butter and flour the pan (or use Baker's Joy flour spray), then cool the baked apple bundt cake 15-20 minutes before flipping so the ridges stay picture-perfect.
- If you love apple desserts, you might also like my German apple cake and apple cranberry cake.
Apple Bundt Cake with Caramel Sauce
This old-school American apple bundt cake is loaded with Granny Smith apples and drizzled with a warm, pourable homemade caramel sauce. It's a cozy, nostalgic, bakery-style cake that will become a new family favorite this fall and throughout the fall-winter holiday season (Thanksgiving, Friendsgiving, and Christmas).
Ingredients
Apple Bundt Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup vegetable oil
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2 medium Granny Smith apples peeled and finely chopped
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into cubes
- ½ cup heavy cream room temperature
- ½ teaspoon vanilla extract
Instructions
For the cake
- Preheat the oven to 350°F. Generously grease a 10-12 cup bundt pan with butter, making sure to get into every crevice.
- Lightly sift flour over the greased pan, then tap out any excess. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk (or use a hand mixer on low speed) to combine the oil, brown sugar, granulated sugar, and vanilla until smooth. Mix in the sour cream and eggs until combined.
- Add the dry ingredients and mix just until combined, do not overmix. Gently fold in the chopped apples. Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
For the caramel
- In a medium saucepan over medium heat, add the sugar. Stir constantly with a heatproof spatula or wooden spoon until melted and amber-colored, about 6-8 minutes.
- Add butter and whisk until melted and combined (the mixture will bubble up).
- Slowly pour in the cream while whisking continuously. Let simmer for 1-2 minutes, then remove from heat. Stir in the vanilla.
- Let cool for 10-15 minutes until slightly thickened but still pourable.
- Once the cake is cool, pour the warm caramel over the top, allowing it to drip down the sides. Let sit for 5-10 minutes before slicing and serving.
Notes
- Grease your bundt pan with butter and flour. This combo helps create a barrier that prevents sticking, especially in detailed pans. I butter every nook and every crease, then dust with flour and tap out excess (or use a flour spray like Baker's Joy). It's the difference between a perfect release and missing chunks.
- You can use a whisk or a hand mixer on low speed. A whisk gives you more control and reduces the risk of overmixing, but a hand mixer works great, just stop as soon as everything is combined.
- Measure flour right. I spoon and level (don't pack). Too much flour = dry cake. Don't overmix. Once dry ingredients go in, I mix just until combined. Overworking toughens the crumb.
- Use fresh apples and chop them small. ¼-inch dice mixes evenly and keeps the crumb cohesive. Big chunks can create gummy tunnels. Finely chopped apple chunks blend well into the batter and bake up soft and tender.
- Watch the caramel color. Once it turns medium-amber, it's usually a sign that your caramel sauce is ready-fragrant and deep without veering bitter. At all times, use medium heat and stay with the pan.
- Let the caramel cool slightly before pouring, it should be thick enough to cling to the cake, but not so thick that it clumps. And, also make sure the cake is completely cooled off befour drizzling it with the caramel sauce.
- How to release the cake from the bundt pan. Wait 15-20 minutes before inverting (let the cake cool in the bundt pan for 15-20 minutes on the countertop). Cool, then flip/invert: too hot and it tears, too cold and it sticks.
- Storage: Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- Reheating: Reheat slices in the microwave for 10-15 seconds to soften the caramel before serving. The caramel may thicken slightly in the fridge but will melt beautifully when warmed.
- Step-by-step photos: I provide very helpful step-by-step photos below this recipe card - scroll down. ⬇️ ⬇️
Nutrition
Nutrition Information
Apple Bundt Cake with Caramel Sauce
Amount per Serving
Calories
560
% Daily Value*
Fat
31
g
48
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
78
mg
26
%
Sodium
178
mg
8
%
Potassium
128
mg
4
%
Carbohydrates
68
g
23
%
Fiber
2
g
8
%
Sugar
47
g
52
%
Protein
5
g
10
%
Vitamin A
465
IU
9
%
Vitamin C
2
mg
2
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Apple Bundt Cake (Step-by-Step Photos)
- Gather all the ingredients - this photo conveniently shows every single ingredient you need (labeled):
- Heat oven to 350°F.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate, large bowl, whisk oil, brown sugar, granulated sugar, and vanilla until smooth.
- Whisk in sour cream and eggs until smooth.
- Add dry ingredients to the bowl with wet ingredients and mix just to combine.
- Fold in chopped apples.
- Generously butter a 10-12 cup Bundt pan, getting into every crevice; dust with flour and tap out excess. You can use Baker's Joy flour spray.
- Pour the cake batter into the prepared pan, smooth the top.
- Bake 45-50 minutes or until a toothpick comes out clean.
- Cool 15-20 minutes in the pan on a countertop, then invert the apple bundt cake onto a rack and cool completely.
How to Make Caramel Sauce (Step-by-Step Photos)
- In a medium saucepan over medium heat, cook sugar, stirring constantly with a heatproof spatula or wooden spoon until melted and amber-colored, about 6-8 minutes.
- Whisk in butter (it will bubble), then slowly whisk in cream; simmer 1-2 minutes.
- Remove from heat and stir in vanilla.
- Cool the caramel sauce 10-15 minutes until slightly thickened but pourable, then pour over the cooled cake. Let set 5-10 minutes before slicing.
FAQ (what readers ask me most)
- Why did my Bundt stick? Usually it's uneven greasing or flipping too soon/late. I butter thoroughly, flour, tap out excess, and wait 15-20 minutes before inverting. Nonstick sprays with flour like Baker's Joy also work.
- My caramel seized/got grainy-now what? Keep calm and keep whisking over low heat; small clumps usually melt out. Make sure cream is room temp, and avoid splashing sugar crystals up the sides (use a silicone spatula and wipe down edges if needed).
- Can I use different apples? Yes-tart, crisp apples are best. Honeycrisp, Pink Lady, and Braeburn hold shape. Sweeter apples will make a sweeter cake, I often use Fuji or Gala.
- Can I bake it in a different pan? A 9×13" pan works (start checking around 35-40 minutes). Two 8-inch rounds also work with a reduced bake time. Always use the toothpick test. You can also turn this apple bundt cake into muffins using a 12-cup muffin pan and baking for 25-30 minutes.
- Can I add nuts or other mix-ins? Fold in ¾ cup toasted pecans/walnuts or ½ cup raisins/dried cranberries with the apples. Don't overload or the cake may crumble.
Presentation ideas
I like to pour the caramel so it cascades down the ridges of the apple bundt cake, then add flaky sea salt or a handful of toasted pecans. For a holiday table, scatter thin apple slices and a few cinnamon sticks around the platter. If you're skipping caramel, dust the apple cake with powdered sugar and serve warm with a scoop of vanilla or cinnamon ice cream or a dollop of lightly sweetened whipped cream.
Storage Tips
- Storage: Keep covered at room temp up to 2 days. For longer storage, refrigerate tightly covered for 4-5 days.
- The caramel itself can be refrigerated in a jar up to 2 weeks; warm gently to pourable.
- Reheating: Warm individual slices 10-15 seconds in the microwave to soften the crumb and caramel.
- Freezing: Best to freeze the apple bundt cake without caramel. Wrap the cooled Bundt tightly (plastic + foil) and freeze for up to 2-3 months. Thaw overnight in the fridge, then bring to room temp and add fresh warm caramel.
- Make-ahead: Bake the cake a day ahead, cool, wrap, and hold at room temp. Make caramel the day of serving (or make ahead and rewarm).
More Apple Desserts
- Apple Blueberry Cake
- German Apple Cake
- Apple Pumpkin Bundt Cake (with caramel and pecans)
- Apple Cranberry Cake (in a 9-inch springform pan)
- Apple Cinnamon Crepes
- Simple Apple Cake (with big apple chunks, in a 9-inch springform pan)
- Apple Pecan Cake (in a cast iron skilet)
- Cranberry Apple Pecan Bundt Cake
- Easy Apple Squares
I made this as written, just folded in 1 cup of toasted chopped pecans. I also make my own caramel sauce with just 2 ingredients: 1 can of coconut milk + brown sugar, I simmer it for 20 minutes until it reduces. Topped the cake with my coconut caramel sauce, then some extra pecans and sea salt - OMG, this was a huge hit at an office Halloween party last week. It was much more popular than any of those artificially colored Halloween cakes.
Omg YUMMMM your version sounds out-of-this-world amazing!!! I love that you added toasted pecans + that dreamy coconut caramel sauce + sea salt! So happy it was a hit at your Halloween party—way to outshine the spooky cakes!! 🙂