This caramel apple Bundt cake is a classic dessert that defines the phrase “sugar, spice, and everything nice.” Cinnamon, tart apples and gooey caramel all come together in a moist, sweet cake that’s delightfully dense. Preheat your oven and get ready to bake this delicious and nostalgic dessert!

An easy apple Bundt cake for special occasions

By special occasions, I mean any occasion you find to make it. Once you see how easy it is to prepare (and delicious to eat!), it will become a go-to dessert like it has for me.

Bundt cakes of all flavors do bring something extra to big family dinners and other special meals. You can make them with so many different ingredients, from chocolate and lemon to fruit and nuts. They can also be dressed up with glazes, frostings, or drizzles for added flavor and presentation.

In this recipe for caramel apple Bundt cake, the final sauce creates a combined glaze and drizzle effect.

The best things about Bundt cakes

Why is a Bundt cake better than a regular cake? Well, they can be better based on your preference alone, especially if you’re working with a thick batter. The Bundt pan’s round shape conducts heat more evenly as it bakes. That means less chance of a soggy center.

Also, the distinctive shape of Bundt pans creates a beautiful cake shape without much effort on your part. The shape was inspired by pans used in Europe to make a specific type of coffee cake.

A bit more Bundt background: A Minneapolis cookware company, Nordic Ware, introduced the pans in 1950. Bundt pans didn’t catch on until 16 years later when a contestant in the Pillsbury Bake-Off took the top prize for her Tunnel of Fudge Cake recipe.

After that publicity, Bundt pans became incredibly popular. (My dad’s mom loved to cook Bundt cakes!) The pan used for that winning entry is in The Smithsonian Institution today. Let’s dive into helping you make a legendary cake of your own, shall we?

Ingredients to make the best caramel apple Bundt cake

To make a legendary Bundt cake of your own, here are the ingredients you’ll need:

Apples: I use Granny Smith apples for this cake, although you may prefer other varieties. This recipe calls for three medium-sized apples, which you will peel, core, and dice. Save time and effort with this favorite apple peeler!
Flour & Baking Soda: A bit of baking soda combines with the slight acidity of the apples to give the plain, all-purpose flour just enough lift for structure.
Applesauce: It binds while bringing more apple flavor.
Sugar: Two cups of granulated sugar go into the batter, and one cup of brown sugar is used in the caramel sauce.
Cinnamon, Vanilla, Salt: Flavor, flavor, flavor. These create a balance with the sugars while combining to draw out the apple flavors.
Egg: Only one egg is used to bind and lift just a little.
Coconut Oil: Coconut oil contributes a bit to the flavor and even more to this dense cake’s crumb structure and overall texture.
Butter & Milk: These dairy staples blend with brown sugar and a pinch of salt for the decadent caramel drizzle.
Nuts: While optional, I love to add chopped walnuts or pecans to the cake mixture. They easily enhance the flavor profile and texture.

Kitchen equipment needed:

9-inch Bundt cake pan
Mixing bowls
Mixing spoon
Whisk
Skewer

What to serve with caramel apple Bundt cake

While caramel apple Bundt cake is rich, it pairs well with a variety of flavors and accompaniments. The key is to balance the sweetness of the cake with complementary flavors and textures.

The simplest would be fresh slices of apples, pears, or a fresh fruit salad. Another simple pairing is a small scoop of vanilla or cinnamon ice cream, or a dollop of whipped cream.

You could also serve warmed caramel sauce on the side so people can drizzle on more sweetness. The same goes for chopped pecans or walnuts.

It may go without saying the warm spices of this caramel apple Bundt cake also go wonderfully with a cup of hot coffee or tea.

Frequently asked questions about caramel apple Bundt cake

Have questions about this delicious, nostalgic treat? I’ve put together a few of the most commonly asked along with answers here.

If you have questions you do not see answered here, please leave them in the comments. I’ll answer as soon as possible!

What are the best apples for baking caramel apple Bundt cake?

As noted earlier, I prefer Granny Smith apples in this Bundt cake recipe, mainly because they are one of the most tart options. Because of that, they contrast and balance best with the golden, sweet caramel sauce. As I explained in my Mom’s Best Apple Pie Recipe, my favorites are Honeycrisp apples followed by Fuji apples. You could try them if you prefer a much sweeter cake.

Why is the top of my Bundt cake hard?

If you follow the recipe to a T, you shouldn’t have this problem. But if you’ve made Bundt cakes before, you know it can happen. When it does, it’s usually a case of “too much” something, whether overmixing the batter, too much heat, or baking the cake too long. Mix just enough to blend ingredients well. You know your oven best, so adjust your heat accordingly. Set a timer so you don’t overbake! To be safe, you may do the skewer check a few minutes before the recipe suggests it.

What is the secret to getting a Bundt cake out in one piece?

With patience and gentle handling, your Bundt cake should come out of the pan in one beautiful piece. You definitely want to grease it with cooking spray before pouring the batter in.

Be sure to let the cake cool at least 10 minutes so it can firm up. Carefully invert the pan by placing a large plate over the pan, then turning it. Gently tap and shake the pan so the cake will release. If the cake seems to be sticking, flip the cake again and use a thin spatula to loosen it around the edges. Finally, slowly lift the Bundt pan off of the cake to preserve its shape.

Do you really need a Bundt pan for this cake?

In short, yes, if you want to call it a Bundt cake. It’s the pan that makes it one! But you can try this recipe in other types of pans. A few that would work best include a tube pan, angel food cake pan, muffin tins, or two round cake pans. While you won’t get the exact same density or texture, the flavors will be there.

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