This lightly spiced apple Bundt cake, made with fresh apples and finished with a silky caramel glaze, is a perfect fall dessert.
Autumn brings cooler air, cozy sweaters and the urge to bake, and this apple Bundt cake captures all of that in every bite. If you live somewhere warmer, like Phoenix, you might still be choosing between boots and short sleeves—but no matter the weather, you can still enjoy the comforting flavors of apple, cinnamon and caramel.
The fragrance of this cake as it bakes is irresistible: warm spice, sweet apples and buttery caramel notes. One slice will make your kitchen smell like cider simmering on the stove and bring that unmistakable feeling of fall, even if the temperature outside doesn’t cooperate.
This cake is surprisingly moist thanks to oil in the batter, and it has a tender crumb that almost tastes buttery. The spice blend—cinnamon, nutmeg and a touch of allspice—gives the cake a cozy depth of flavor without overwhelming the apples. Folded into the batter are chopped apples and pecans for texture and bright, fruity bites in every slice.
The caramel glaze on top adds a glossy, sweet finish that complements the apples perfectly. It’s rich without being cloying and takes the cake from simple to special. This is a dessert that’s easy to make but impressive enough for holiday gatherings; I’ve even considered serving it alongside pumpkin pie for Thanksgiving.
Preparation is straightforward: sift the dry ingredients, beat the sugar and eggs, add oil and vanilla, then gently combine with the dry mix before folding in the apples and pecans. The batter bakes slowly in a Bundt pan until a skewer comes out clean, then cools before glazing. The glaze is a quick stovetop blend of butter, cream and brown sugar with a little corn syrup and vanilla for shine and flavor.
Use a pound or so of apples for this recipe—Granny Smith paired with Braeburn works beautifully because you get both tartness and sweetness. The result is a cake that holds together well, slices neatly, and tastes even better the next day as the flavors settle.
Whether you’re baking for a weekend treat, a dinner party, or a holiday table, this fresh apple Bundt cake with caramel glaze is a reliable crowd-pleaser. Enjoy a slice with coffee or a dollop of whipped cream for a simple, delicious fall dessert.
This apple Bundt cake is sweet, warmly spiced, and finished with a buttery caramel glaze for a classic fall dessert.
Dessert
American
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 cups vegetable oil
- 3 cups peeled cored, and chopped apples*
- 1 cup chopped pecans
- 4 tablespoons unsalted butter
- 3/4 cup heavy cream
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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Preheat the oven to 300 degrees. Grease a 10-cup Bundt pan and set aside.
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Sift the flour, baking soda, baking powder, salt, and spices together in a medium mixing bowl.
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Combine the sugar and eggs in a large mixing bowl and beat with an electric mixer until creamy. Beat in the oil and vanilla until well combined. With mixer set to low, gradually beat in the dry ingredients. Scrape down the sides and bottom of the bowl, then fold in the apples and pecans. (Batter will be fairly stiff.) Spoon batter into the prepared pan and smooth the top. Bake for 90 minutes, then cool in the pan for 1 hour. Invert the cake onto a wire rack and cool completely before glazing.
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Melt the butter in a small saucepan set over medium-low heat. Add the heavy cream, brown sugar, corn syrup, and salt. Whisk until the mixture is smooth, then cook, stirring occasionally, until it just begins to bubble. Remove from the heat and add the vanilla. Cool for 10 minutes, then pour over the cake. Serve.
* For this recipe you’ll need about a pound of apples; a mix of Granny Smith and Braeburn works well.
Cake adapted from Texas Ties. Glaze adapted from How to Bake Everything.