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.

Ingredients

Scale

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

Instructions

Generously grease and flour a 10-12 cup Bundt pan. Preheat oven to 350°F (175°C).
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
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.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in chopped apples and nuts (if using). Batter will be thick and chunky.
Scoop batter into prepared Bundt pan and smooth the top. Tap pan lightly to release air bubbles.
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.
Cool cake in pan for 15-20 minutes, then invert onto a cooling rack.
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.
Drizzle warm caramel glaze over cooled cake.
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