There's nothing quite like the aroma of apples and cinnamon baking in the oven. This fresh apple bundt cake with caramel sauce is everything you want in a fall dessert. It's warm, spiced, tender, and topped with a luscious drizzle of melted caramel. It's easy - just one bowl, looks beautiful right out of the pan, and makes the perfect centerpiece for get-togethers, holidays, or just a cozy weekend treat.
Why you'll love this apple bundt cake recipe
This cake is the definition of comfort baking. It's flavorful, fuss-free, and always a hit.
One-bowl simplicity. Just one bowl is all you need, making cleanup a breeze.
Packed with apples. Every bite is filled with chunks of fresh apple that keep the cake moist and flavorful.
Old-fashioned goodness. This recipe feels like something passed down from Grandma with warm spices, pecans, and a tender texture that tastes like home.
Perfectly spiced. Cinnamon blends with the apples for a classic apple cinnamon bundt cake that smells as good as it tastes.
Dressed up with caramel. A drizzle of caramel sauce takes this cake from ordinary to extra special.
Ingredients and what they bring to the cake
This apple cake recipe from scratch uses pantry staples and fresh fruit to create the moistest and most flavorful bundt cake ever.
- Apples - Bring natural sweetness, moisture, and texture to the cake.
- Sugar - Sweetens the batter and helps create a tender crumb.
- Vegetable oil - Keeps the cake moist and soft.
- Eggs - Provide structure and richness.
- Flour - The base of the batter.
- Salt - Enhances flavor and balances sweetness.
- Baking soda - Helps the cake rise and stay light.
- Cinnamon - Adds fall spice and warmth.
- Vanilla extract - Deepens flavor and aroma.
- Pecans - Add crunch and nutty richness, perfect for this apple pecan bundt cake.
- Powdered sugar - A light dusting before serving adds sweetness and a pretty finish. (not shown)
- Caramels + cream - Think caramel apples! The combination melts into a smooth caramel sauce that enhances the fall flavors of this fresh apple cake.
Best Apples for Apple Cake
The secret to the best apple cake is using a mix of apples - some sweet, some crisp, some tart. This combo ensures a moist texture and balanced flavor. I like using Fuji and Honeycrisp for sweetness and crispness, with a Granny Smith for tartness.
Here are five great varieties:
- Fuji - Sweet and firm, holds up well in baking.
- Honeycrisp - Juicy, crisp, and perfectly balanced between sweet and tart.
- Granny Smith - Tart, crisp, and keeps the cake from being overly sweet.
- Braeburn - Sweet-tart with a firm texture that doesn't turn mushy.
- Jonagold - A cross between Golden Delicious and Jonathan, sweet with a bit of tang.
How to make an apple bundt cake
This is truly a super easy apple cake recipe with fresh apples. You'll only need one bowl and a bundt pan.
- Pour sugar into a large bowl. Add the vegetable oil.
- Stir until all ingredients are combined.
- Add the three eggs.
- Stir until well mixed.
- Pour in the chopped apples and stir well.
- Add all the flour.
- Sprinkle in salt, baking soda and cinnamon.
- Add vanilla extract. Stir.
- Add pecans and stir well.
- The batter will be very thick
- Pour into a greased and floured bundt pan. It is important to use a classic bundt pan such as the one above since the fresh apple chunks will not allow the batter to flow into a more intricate design.
- Bake at 300°F for about 1-½ to 1-¾ hours. You will know it's done when a toothpick in center comes out clean.
This one bowl apple bundt cake is the kind of dessert that feels just right for fall and the holiday season. Serve it warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, and watch it disappear slice by slice.
Recipe tips for success
Even though this is a simple recipe, these tips will help you bake the perfect bundt cake.
Grease the pan well. Make sure every nook and cranny is coated with butter or nonstick spray and flour so the cake releases cleanly.
Don't skip the cooling time. Letting the cake rest for 20-30 minutes before inverting helps it stay intact.
Use fresh apples. The moisture from fresh apples keeps the cake tender-do not use canned or pre-sliced ones.
Test for doneness. A toothpick should come out clean or with a few moist crumbs-undercooked cakes can collapse.
Warm up the caramel. If the sauce firms up, microwave for a few seconds to make it pourable again.
Recipe variations to make it your own
This fresh apple cake is delicious as written, but you can customize it with fun twists.
- Apple swap. Use ripe pears instead of apples for a pear bundt cake.
- Extra spice. Add ½ teaspoon ground ginger, ¼ teaspoon each of nutmeg and allspice, and a pinch of cloves for a spicier, old-fashioned apple cake.
- Nut variations. Walnuts or almonds can be used in place of pecans.
- More fruit. Stir in ½ cup of golden raisins, dried cranberries, cherries, apricots, or dates for added flavor and texture.
How to store and freeze the cake
Store cooled apple cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
To freeze, wrap the cooled cake (whole or sliced) tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. The caramel sauce can be made fresh or frozen separately and reheated.
Favorite recipes with apples
- Apple French Toast Muffins
- Apple Oatmeal Cookies
- Caramel Apple Crumble Pie
- Cinnamon Apple Blondies
- Cinnamon Apple Streusel Bread
Find more fall recipes to enjoy the season and the best cake recipes on 2CM!
Fresh Apple Bundt Cake
Ingredients
Apple Cake
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 3 cups apples peeled, cored & diced
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 Tablespoons vanilla extract
- 1 cup pecans chopped
Caramel Sauce (optional)
- 6 ounces caramels
- 1 ½ Tablespoons heavy whipping cream
Instructions
Apple Cake
- Preheat oven to 300 degrees. Grease & flour a bundt pan.
- In a large bowl, mix ingredients in order given. Batter will be very thick.
- Pour into prepared bundt pan.
- Bake 1-½ to 1-¾ hours or until toothpick in center comes out clean.
- Place on wire rack to cool for about 20-30 minutes. You want it to be firm enough to not fall apart when it is inverted. When cool enough remove from pan and place on wire rack to finish cooling completely.
- Dust with powdered sugar just prior to serving. Serve with optional sides of vanilla ice cream and warm caramel sauce.
Caramel Sauce
- To melt caramels, place caramels and heavy whipping cream in microwave safe measuring cup or bowl.
- Melt in microwave on high in 30 second intervals, stirring in between, until smooth. Usually takes about 1-½ to 2 minutes.
Notes
Nutrition
Frequently Asked Questions
Got questions? Here are answers to the most common ones people ask when baking, serving, and storing this delicious apple bundt cake.
Yes! This cake freezes beautifully and will keep for up to 3 months. Once cooled, wrap it tightly in plastic wrap and foil before freezing. When ready to serve, thaw overnight in the fridge and bring to room temperature about an hour before slicing for the best flavor and texture.
You can, but it won't last as long. If you plan to eat it within 2-3 days, cover it well with plastic wrap or store it in an airtight container at room temperature to keep it from drying out.
The easiest method is the toothpick test. Insert it into the center and if it comes out clean, the cake is ready. You can also check if the cake is pulling slightly away from the pan edges or gently press the top; if it springs back, it's done.
Peeling is recommended for the best texture in this cake, but if you prefer a more rustic, old-fashioned apple cake, you can leave the skins on. Just dice the apples finely so the skins don't create tough bits.
Yes, though you'll need to divide the batter between two standard loaf pans. Bake at the same temperature and start checking for doneness around the 60-70 minute mark.
This cake is delicious on its own, dusted with powdered sugar, but the warm caramel sauce takes it over the top. You can also serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
This post has been updated with new step-by-step easy to follow instructions. It was originally published on November 20, 2016.
Mary Blimkie says
I make this cake every week My favourite dessert now !Don,t need any icing !
Linda Warren says
I'm so happy you love it as much as I do. Wish I lived closer, I'd be right over. lol
Margaret says
Excellent
Thank you
Linda Warren says
So glad you liked it!
Sandi says
I am a total sucker for apple cake. I pulled out my bundt pan, can' t wait to make this.
Linda Warren says
Hope you enjoy it as much as we do. I'm hosting a party Saturday and it will be one of the dessert offerings (along with the caramel sauce of course).
Renee Goerger says
The smell of this baking in the oven is heaven! Lovely recipe!!
Linda Warren says
When those aromas float through the house I feel like it's fall. Which in Florida doesn't normally happen until November. So I need all the help I can get. lol
Marjorie says
What are high altitude adjustments
Linda Warren says
I have never baked at high altitudes but the general rule for those at 5000 feet is to increase oven temperature by 25 degrees, increase liquid 2-4 tablespoons for every cup, decrease baking powder by 1/8-1/4 teaspoon for each teaspoon and reduce sugar up to 2 tablespoons per cup. Hope that helps. Happy New Year!
Irene Kerslake says
Can you freeze the one bowl apple cake?
Linda Warren says
Most definitely! Hope you enjoy!
Sara Giboney says
Yum! This looks amazing. I love apple cake, but I've never made it.
Linda Warren says
If you love apple cake you've just got to try this one. And it's super easy too!
Christina says
What a perfect holiday dessert! It looks delicious ?