Fresh Apple Bundt Cake Recipe – Easy Homemade Caramel Glaze

The first time I pulled this fresh apple Bundt cake out of the oven, the kitchen was filled with the smell of cinnamon, toasted pecans, and sweet apples—honestly, it smelled like fall had set up shop right on my countertop! There’s something about making a Bundt cake, especially with fresh apples, that feels homey and comforting. You know those bites where the apple chunks are perfectly soft and the caramel glaze drips down the side? That’s what I crave every single autumn. This recipe for fresh apple Bundt cake with caramel glaze came about after years of tweaking family favorites, swapping in more apples, and (let’s face it) sneaking spoonfuls of caramel sauce before anyone else could. It’s my go-to for potlucks, birthdays, and those cozy weekends when you just want something sweet with your coffee.

I started playing with this cake recipe when my neighbor dropped off a bag of just-picked Honeycrisps. After a few rounds (and some very honest feedback from my kids), I landed on this version: it’s loaded with apple chunks, spiced just enough, and finished with a homemade caramel glaze that’s ridiculously easy. If you want a dessert that’s both impressive and secretly simple, this fresh apple Bundt cake is your answer. It comes together without fancy equipment, and you can use whatever apples you’ve got on hand. As someone who’s baked this at least a dozen times, I can vouch for its reliability—no dry cake disasters here. Whether you’re a beginner or a seasoned baker, you’ll love how quickly this cake disappears at gatherings (and how good it tastes with a scoop of vanilla ice cream!).

This fresh apple Bundt cake recipe is perfect for busy families, holiday gatherings, or just a weekend treat. It’s packed with real fruit, easy to make ahead, and honestly—who doesn’t love a sweet, sticky caramel topping?

Why You’ll Love This Recipe

• Quick & Easy: This fresh apple Bundt cake comes together in about 20 minutes of prep time, then bakes while you clean up. Perfect for last-minute cravings or busy weekdays.
• Simple Ingredients: No oddball items—just apples, pantry staples, and a few baking basics. I usually have everything on hand, which means less rushing to the store.
• Perfect for Any Occasion: Whether it’s a fall brunch, Thanksgiving dessert, or a birthday party, this cake always fits right in. It’s festive but casual enough for everyday enjoyment.
• Crowd-Pleaser: Kids love the sweet glaze, adults love the real fruit and spice combo. I’ve even had picky eaters ask for seconds (not kidding!).
• Unbelievably Delicious: The texture is moist, almost pudding-like in the center with golden edges. The caramel glaze is silky, sweet, and just the right touch of richness.

What sets this fresh apple Bundt cake recipe apart? For starters, I use finely chopped apples to guarantee every bite is loaded with fruit. The batter is thick but bakes up beautifully with a tender crumb. And that homemade caramel glaze—made with just four ingredients—adds a glossy finish that makes it look bakery-worthy.

I blend my spices for a balanced warmth, and sometimes I toast the pecans for extra crunch (my little tweak!). Unlike some apple cakes that turn out dense or dry, this one stays moist for days. It’s the kind of dessert you make for comfort, share with friends, and sneak a piece of for breakfast. If you’re like me, you’ll find yourself reaching for this recipe again and again because it’s reliable and always a hit. Let’s be honest—there’s nothing like the smell of apples and cinnamon baking on a chilly afternoon!

Ingredients Needed

This fresh apple Bundt cake recipe relies on wholesome, familiar ingredients that create bold flavor and the perfect moist texture. Most of these are probably in your kitchen right now (I love a recipe that doesn’t require a grocery run!).

• For the Apple Bundt Cake:
• 2 1/2 cups (320g) all-purpose flour (you can substitute with gluten-free blend)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed light brown sugar (adds depth of flavor)
• 1 cup (240ml) vegetable oil (can use melted coconut oil for a lighter taste)
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups (about 340g) peeled and finely chopped apples (Honeycrisp, Granny Smith, or Gala work great)
• 1 cup (110g) chopped pecans or walnuts (optional, adds crunch)
• For the Easy Homemade Caramel Glaze:
• 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) packed brown sugar
• 4 tablespoons (56g) unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch of salt (balances the sweetness)

I always recommend using fresh, firm apples—Honeycrisp are my go-to for their balance of sweetness and tartness. If you want a little extra tang, go for Granny Smith. For nuts, pecans are classic but walnuts are a solid choice (or skip them if you’re nut-free). If you’re watching dairy, swap the heavy cream in the caramel glaze for coconut cream—it’s delicious!

Don’t worry if you don’t have every spice listed; cinnamon alone will do in a pinch. You can use dark brown sugar for a stronger molasses flavor, or substitute half the oil with applesauce for a lighter cake. I like to measure my flour with a kitchen scale for best results—makes the cake perfectly moist, never dry.

Honestly, this cake is super forgiving. The apples are the star, and the caramel glaze is just the cherry on top. No need to stress about fancy flour or specialty sugars. Use what you love, and it’ll taste amazing!

Equipment Needed

• Bundt Pan (10-12 cup capacity): The classic shape gives the cake its signature look. I use a nonstick pan, but you can grease and flour any Bundt pan you have.
• Mixing Bowls: One large for the batter, one small for the glaze. Glass or stainless steel work best.
• Whisk & Spatula: A sturdy whisk helps blend the dry ingredients and a flexible spatula makes scraping down the bowl easier.
• Hand Mixer or Stand Mixer: You can mix by hand, but a mixer speeds things up (especially for creaming sugar and eggs).
• Measuring Cups & Spoons: For accuracy—especially with flour and spices.
• Small Saucepan: Needed for preparing the caramel glaze.
• Cooling Rack: Letting the cake cool upright prevents sogginess.

If you don’t have a Bundt pan, a tube pan or two loaf pans work too (just adjust baking time). For budget-friendly options, I’ve used basic aluminum pans from the grocery store—just grease them really well. If your pans tend to stick, line the bottom with parchment paper. Maintenance tip: soak and scrub your Bundt pan gently with a soft brush to keep the nonstick finish intact. I learned the hard way that metal scouring pads scratch pretty badly!

Preparation Method

1. Prep the Pan: Generously grease and flour your Bundt pan (10-12 cup capacity). Make sure to get into all the crevices—this helps the cake release cleanly. Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups (320g) flour, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside. The mixture should smell warm and spicy.
3. Combine Wet Ingredients: In another bowl, combine 1 cup (200g) granulated sugar, 1 cup (220g) brown sugar, and 1 cup (240ml) oil. Add 3 eggs and 2 tsp vanilla. Beat on medium speed for 2-3 minutes, until mixture is pale and slightly thickened. (If mixing by hand, whisk vigorously until smooth.)
4. Add Dry to Wet: Gradually add the dry ingredients into the wet, mixing on low speed (or gently by hand) until just combined. Avoid overmixing—the batter will be thick.
5. Fold in Apples and Nuts: Stir in 3 cups (340g) chopped apples and 1 cup (110g) nuts, if using. The batter will be chunky—don’t worry! That’s what you want for a moist cake.
6. Fill the Pan: Scoop the batter into the prepared Bundt pan. Smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
7. Bake: Place in the oven and bake for 60-70 minutes, or until a toothpick inserted into the thickest part comes out clean. The cake should be golden and your kitchen will smell amazing. If the top browns too quickly, tent with foil after 45 minutes.
8. Cool: Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a cooling rack. If it sticks, gently run a butter knife around the edges.
9. Make the Caramel Glaze: While the cake cools, combine 1/2 cup (120ml) cream, 1/2 cup (100g) brown sugar, 4 tbsp (56g) butter, and a pinch of salt in a small saucepan. Heat over medium, stirring until the sugar dissolves. Bring to a gentle boil, then simmer for 2-3 minutes until thickened. Remove from heat and stir in 1 tsp vanilla.
10. Glaze the Cake: Once the cake is cool, drizzle the caramel glaze over the top. The glaze should be warm and pourable—if it thickens, reheat gently.
11. Serve: Slice and serve as is, or with vanilla ice cream for extra indulgence. The cake is best enjoyed fresh but stays moist for days.

Troubleshooting: If your cake crumbles, it may have been overbaked; check it at 55 minutes. If the glaze separates, just whisk it back together. The apples should be tender but not mushy—the finer the chop, the smoother the texture. If you want extra apple flavor, add a splash of apple cider to the batter!

Prep Notes: Use room temperature eggs for better rise. If you’re short on time, chop apples ahead and store in lemon water to prevent browning. I always measure flour with a kitchen scale for consistency—you know, some days scooping just doesn’t cut it.

Cooking Tips & Techniques

Let’s talk about getting that perfect, moist Bundt cake every time. Here’s what I’ve learned from trial, error, and a few near-disasters:

• Room Temperature Ingredients: This is not just chef talk—using room temp eggs and oil helps the batter blend smoothly and bake evenly.
• Don’t Overmix: Once you combine wet and dry ingredients, mix just until no flour streaks remain. Overworking the batter leads to tough cake (I’ve done it more than once, trust me).
• Apple Size Matters: Chop apples into small cubes, about 1/4 inch. Large chunks can create raw pockets and make slicing uneven.
• Bundt Pan Prep: Grease and flour thoroughly—especially those tricky corners. If you skimp, the cake may stick, and you’ll lose that beautiful shape.
• Test for Doneness: Insert a toothpick or skewer into the thickest part, not just the edge. If it’s clean or with a few moist crumbs, you’re good. Wet batter means more time.
• Glaze Timing: Drizzle the caramel glaze while the cake is still slightly warm for maximum absorption. If it’s cold, the glaze tends to run off.
• Rest Before Slicing: Wait at least 30 minutes post-glaze. The flavors meld, and the cake doesn’t crumble (unless you can’t resist—I sometimes sneak a slice early!).

Common mistakes? Forgetting to cool the cake before glazing (you’ll get a runny mess), and underestimating the importance of pan prep. I once used an old, scratched Bundt pan and lost half my cake to the bottom—lesson learned! Multitasking tip: while the cake bakes, measure out glaze ingredients and clean up; it’s a real time-saver.

For consistency, use a digital scale for flour and apples. Write down your tweaks—like extra cinnamon or a splash of apple cider—so you can repeat your favorite version next time. Baking is part science, part art, and a little bit of luck!

Variations & Adaptations

This fresh apple Bundt cake recipe is crazy versatile. Here are a few ways you can make it your own:

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill—works great, and nobody notices the difference!
• Dairy-Free Caramel Glaze: Use coconut cream and vegan butter for the glaze. The flavor is slightly tropical and pairs nicely with apples.
• Spiced Apple Cake: Add 1/2 teaspoon ground ginger or cardamom for a more warming, aromatic cake. If you love chai spices, toss in a pinch of allspice.
• Seasonal Fruit Swaps: Replace half the apples with pears in winter, or add a handful of fresh cranberries for a tangy twist.
• Nut-Free Version: Skip the pecans/walnuts entirely, or add sunflower seeds for crunch without the allergens.
• Cooking Methods: Try baking in two loaf pans for quicker, smaller cakes. Adjust bake time to 45-55 minutes.

I’ve made this cake with shredded apples once, and it turned out extra moist—almost pudding-like. For birthdays, I sometimes stir in mini chocolate chips or drizzle extra caramel after slicing. If you prefer a lighter cake, swap half the oil for unsweetened applesauce. It’s all about making it work for your taste and what you have on hand!

Serving & Storage Suggestions

Serve this fresh apple Bundt cake warm or at room temperature—I love it straight from the oven, but it’s just as good the next day. For a pretty presentation, drizzle extra caramel glaze on top and sprinkle with chopped pecans. A scoop of vanilla ice cream or a dollop of whipped cream turns it into a full-on dessert experience!

• Serving: Slice thick wedges and serve alongside coffee, tea, or hot cider. If you’re going for brunch vibes, add fresh apple slices and a sprinkle of cinnamon on the plate.
• Storage: Store covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. The cake stays moist (sometimes even better on day two!).
• Freezing: Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge, then warm in the microwave for 20 seconds.
• Reheating: Warm slices in the microwave or a low oven (300°F/150°C) for 5-8 minutes. The caramel glaze softens up again nicely.

The flavors in this cake deepen over time—the apples infuse the crumb, and the caramel glaze soaks in. Honestly, it almost tastes better on day two. Perfect for make-ahead holiday baking!

Nutritional Information & Benefits

Each slice of this fresh apple Bundt cake (based on 12 servings) has approximately:

• Calories: 340
• Fat: 14g
• Carbohydrates: 50g
• Protein: 4g
• Fiber: 2g
• Sugar: 32g

Apples bring natural sweetness, vitamin C, and fiber. Nuts add healthy fats and a bit of protein. If you swap in whole wheat flour, you boost the fiber even more. The caramel glaze is a treat, so feel free to use less if you want to cut back on sugar.

This recipe can easily be adapted for gluten-free or dairy-free diets. Watch out for nut allergies—just skip the pecans or swap for seeds. For me, this cake is a balance: real ingredients, lots of fruit, and a little indulgence. It fits right into my “treat yourself, but keep it simple” philosophy!

Conclusion

If you’re searching for a dessert that’s easy, flavorful, and a little nostalgic, this fresh apple Bundt cake recipe with caramel glaze is the one to try. It’s comforting, crowd-pleasing, and honestly—just plain fun to make. Whether you tweak the spices, swap the glaze, or go nut-free, it’s all about finding your perfect version.

I love this cake because it brings people together (and fills the house with that amazing apple-cinnamon smell!). It’s my favorite fall bake, but I make it year-round whenever apples are on sale. Give it a go, and let me know how you make it your own! Drop a comment below, share your tweaks, or even send a photo on Pinterest—I’d love to see your version.

Remember, baking isn’t about perfection—it’s about enjoying the process and sharing something delicious. Happy baking!

Frequently Asked Questions

Can I use any type of apple for this Bundt cake recipe?

Yes! Honeycrisp, Granny Smith, Gala, or Fuji all work well. If you like a tart cake, go for Granny Smith. For sweeter results, use Gala or Fuji.

What if I don’t have a Bundt pan?

No problem—use a tube pan or two standard loaf pans. Just keep an eye on baking time; it may be a bit shorter for loaf pans.

Can I make this cake ahead of time?

Absolutely. The flavor actually improves after a day. Store it covered at room temperature or in the fridge, then drizzle with extra caramel before serving.

Is it possible to make the cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend. The texture stays moist and tender—no odd aftertaste.

How do I keep the cake from sticking to the pan?

Generously grease and flour the pan, making sure to coat every nook and cranny. If your pan tends to stick, use a baking spray with flour in it for extra security.

Fresh Apple Bundt Cake with Easy Homemade Caramel Glaze

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• Author: Ananya Patel
• Total Time: 80-90 minutes
• Yield: 12 servings 1x

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Description

This moist and flavorful apple Bundt cake is packed with fresh apples, warm spices, and crunchy pecans, then finished with a silky homemade caramel glaze. It’s a comforting, crowd-pleasing dessert perfect for fall gatherings or any time you crave something sweet and nostalgic.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour (or gluten-free blend)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil (or melted coconut oil)
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups peeled and finely chopped apples (Honeycrisp, Granny Smith, or Gala)
• 1 cup chopped pecans or walnuts (optional)
• 1/2 cup heavy cream
• 1/2 cup packed brown sugar
• 4 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch of salt

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Instructions

1. Generously grease and flour a 10-12 cup Bundt pan. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
3. In another bowl, combine granulated sugar, brown sugar, and oil. Add eggs and vanilla. Beat on medium speed for 2-3 minutes until pale and slightly thickened.
4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Fold in chopped apples and nuts (if using). Batter will be thick and chunky.
6. Scoop batter into prepared Bundt pan and smooth the top. Tap pan lightly to release air bubbles.
7. Bake for 60-70 minutes, or until a toothpick inserted into the thickest part comes out clean. Tent with foil after 45 minutes if top browns too quickly.
8. Cool cake in pan for 15-20 minutes, then invert onto a cooling rack.
9. For the caramel glaze: In a small saucepan, combine cream, brown sugar, butter, and a pinch of salt. Heat over medium, stirring until sugar dissolves. Bring to a gentle boil, then simmer for 2-3 minutes until thickened. Remove from heat and stir in vanilla.
10. Drizzle warm caramel glaze over cooled cake.
11. Slice and serve as is, or with vanilla ice cream.

Notes

Use room temperature eggs for better rise. Chop apples into small cubes for even baking. Grease and flour the Bundt pan thoroughly to prevent sticking. For gluten-free, use a 1:1 baking blend. For dairy-free glaze, substitute coconut cream and vegan butter. Cake stays moist for days and can be frozen in slices.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 340
• Sugar: 32
• Sodium: 220
• Fat: 14
• Saturated Fat: 5
• Carbohydrates: 50
• Fiber: 2
• Protein: 4

Keywords: apple cake, Bundt cake, caramel glaze, fall dessert, easy cake, homemade, pecans, cinnamon, nutmeg, autumn baking