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Apple Bundt Cake

Apple bundt cake made with diced apples and chopped walnuts baked into a golden ridged crumb, then finished with a thick caramel glaze cascading down the sides. Expect moist apple pockets and a tender slice with a toothpick-clean finish after 65–75 minutes at 325°F.
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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
Calories: 430
Ingredients Equipment Method Notes

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
  • 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
  • 0.5 cup butter For caramel glaze
  • 1 cup brown sugar For caramel glaze
  • 0.25 cup heavy cream For caramel glaze
  • 1 tsp vanilla For caramel glaze
  • 0.25 tsp salt For caramel glaze

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 325°F, then grease and flour a 10-inch bundt pan so the cake releases cleanly after baking.
  2. Whisk together all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
  3. Beat granulated sugar and brown sugar with vegetable oil, eggs, vanilla, and sour cream until the batter looks smooth and fully incorporated.
  4. Fold the flour mixture into the wet mixture just until no dry streaks remain.
  5. Fold in apples and walnuts or pecans, distributing them through the batter.
  6. Pour the batter into the prepared bundt pan and bake at 325°F for 65–75 minutes, until a toothpick comes out clean.
  7. Cool the cake for 20 minutes, then invert it onto a rack to prevent sogginess on the bottom.
Caramel glaze and serve
  1. In a pan, combine butter, brown sugar, heavy cream, vanilla, and salt for the caramel glaze and cook until thick enough to coat a spoon.
  2. Pour the caramel glaze over the cooled cake, letting it cascade into the ridges.

Notes

For best sliceable texture, bake until the toothpick is clean in the thickest part of the bundt and invert after 20 minutes so it doesn’t steam against the pan. Store covered at room temperature up to 3 days or refrigerate up to 5 days; glaze will firm as it chills. Freeze the unfrosted cake wrapped well for up to 2 months; thaw overnight and warm briefly before glazing. For a lighter option, use vegetable oil reduced by 2 tbsp and replace with unsweetened applesauce, keeping the rest of the recipe the same.