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Loaded with fresh Granny Smith Apples, this apple bundt cake is rich, fully spiced, and totally drool-worthy. Top it off with a caramel pecan icing and you have a pretty show-stopping dessert.
Old Fashioned Fresh Apple Bundt Cake
I’m a sucker for any dessert with fresh fruit baked right into it (ahem, Easy Boysenberry Cobbler & Fail-Proof Easy Blueberry Muffins) and this apple cake rings all my bells and checks all the boxes to be one of my absolute favorite things. The best part is, I usually have all the ingredients right on hand in my pantry so long as I have some fresh apples at the ready. Check out the recipe video for it below!
Tips for Making the Best Apple Bundt Cake
- Use Granny Smith Apples! Sure, you could use another variety of apple and have the cake turn out great. But, Granny Smith apples really shine in this cake because of how tart and firm they are. Both qualities help them stand up to the spices and sugar we’re adding to this cake and set them apart instead of getting lost in the baked cake.
- Grease your bundt pan well! I use a silicone bundt cake pan whenever I’m making a bundt cake because they release cakes with ease. If you don’t have a silicone pan just spray your pan with a generous helping of non-stick baking spray and then dust with flour, making sure to cover every surface of the pan.
- Frost cake while warm! Pour the caramel topping over the cake while both the cake and caramel sauce are still warm. Doing this allows the cake to absorb some of the sauce and the sauce to flow easily over the cake. If you wait too long after making the caramel it may firm up and not be pourable. If this happens, simply heat it back up and add an additional tablespoon or two of milk and stir to make pourable again. Because we all the caramel dripping down the side is the best part!
What icing should I put on Apple Cake?
The recipe below includes a caramel pecan topping that I think is phenomenal with the apple cake. But, if caramel or pecans aren’t your thing, this cake is lovely with just a dusting of powdered sugar, a dollop of whipped cream or even a scoop of vanilla ice cream.
Can apple cake be frozen?
Yes! It’s a great cake to make ahead, freeze and thaw when you’re ready to eat. Just hold off on the caramel topping until your ready to serve as it doesn’t freeze and thaw very well.
Does apple bundt cake need to be refrigerated?
The sugar and fat content is this cake is such that is stays good at room temperature for 2-3 days but after that, you may want to refrigerate to prolong its life a bit more.
The best tools for making this apple bundt cake
- Silicone Bundt Cake Pan: The pan I use is made by Wilton and I couldn’t find it on Amazon but this one is very similar.
- Vegetable Peeler: I love this 3 piece peeler set! Not only do you get the standard peeler but you get a serrated peeler AND a julienne peeler that is great for making quick and beautiful salads!
- Silicone Spatula: I use silicone spatulas for EVERYTHING and this brand is my favorite for their durability and colorfastness.
How to Make Apple Bundt Cake
Apple Bundt Cake
For the Cake
- 1 ½ cups vegetable oil
- 2 cups granulated sugar
- 3 whole eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- 1 teaspoon ground nutmeg
- 3 cups all purpose flour
- 3 cups Granny Smith Apples peeled, cored, and sliced
For the Caramel Sauce
- 2 tablespoons salted butter
- ½ cup brown sugar
- 2 tablespoons milk
- ½ cup pecans lightly chopped
- Preheat oven to 350 degrees
- In a large bowl combine oil, sugar, eggs, and vanilla extract and whisk until smooth.
- Sprinkle salt, baking powder and spices over the wet ingredients followed by the flour and stir just until combined and no dry spots remain. Do not overmix.
- Add apples into the bowl and stir until combined. If needed allow apples to rest in the batter for a few minutes to release some moisture before stirring as the batter is very thick.
- Spray a bundt cake pan generously with cooking spray and then dust with flour, making sure the entire surface that the cake will be touching is covered.
- Spoon batter into the pan, smoothing the top. Bake for 50-65 minutes. Baking time will vary depending on the type of pan you use (silicone, non-stick, aluminum, etc.) The cake is done when a skewer inserted in the thickest area of the cake comes out clean or with only a few moist crumbs and top is golden brown.
- Allow cake to cool for 5 minutes and then invert onto a plate.
- While cake bakes combine butter and brown sugar in a small saucepan over medium heat on the stovetop. Stir until the butter is melted and add sugar. Bring to a boil, stirring constantly and boil for 1 minute. Remove from heat and stir in pecans.
- Pour warm caramel sauce over the warm cake and allow to cool. Cake may be stored at room temperature, covered for 2-3 days and refrigerated after that.