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).

Course Dessert

Cuisine American

Keyword apple bundt cake, apple caramel bundt cake

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 560kcal

Author Julia

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

US Customary - Metric

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