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Apple Bundt Cake

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. 
Course Dessert
Cuisine American
Keyword Apple Cake
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 368kcal

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 368kcal | Carbohydrates: 71g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 307mg | Potassium: 99mg | Fiber: 2g | Sugar: 45g | Vitamin A: 75IU | Vitamin C: 1.4mg | Calcium: 23mg | Iron: 1.7mg