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Apple Bundt Cake

Apple bundt cake with tender diced apples and a walnut-studded crumb, baked until golden and finished with a thick caramel glaze. A classic American dessert with warm spices and a ridged bundt shape for extra caramel coverage.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Cake batter
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla
  • 0.25 cup sour cream
  • 3 cup apples peeled and diced
  • 1 cup walnuts or pecans chopped
Caramel glaze
  • 0.5 cup butter
  • 1 cup brown sugar
  • 0.25 cup heavy cream
  • 1 tsp vanilla
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat oven to 325F and grease and flour a 10-inch bundt pan.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make the batter
  1. Beat granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and sour cream until combined and smooth.
  2. Fold in the flour mixture until no dry streaks remain.
  3. Fold in the apples and walnuts or pecans until evenly distributed.
Bake
  1. Pour the batter into the prepared bundt pan and level the top.
  2. Bake at 325F for 65-75 minutes, until a toothpick comes out clean and the cake is golden-brown.
Glaze and serve
  1. Cool the cake for 20 minutes, then invert onto a rack until it is cool enough to glaze.
  2. Cook butter and brown sugar for the caramel glaze, then whisk in heavy cream and bring it to a smooth, glossy consistency; remove from heat and stir in vanilla and salt.
  3. Pour the caramel glaze over the cooled cake so it cascades into the ridges and sets.

Notes

Pro tip: Use diced apples that are close to the same size so they bake evenly without creating dense pockets. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze glazed slices up to 2 months (thaw in the fridge overnight) for best texture. For a lighter option, replace the vegetable oil with an equal amount of unsweetened applesauce and expect a slightly softer crumb.