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Homemade Apple Bundt Cake with cinnamon and fresh apples

Apple Bundt Cake

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Apple Bundt Cake is a warm, comforting dessert that captures the essence of fall with its moist, fluffy texture and the sweetness of tart Granny Smith apples, drizzled with a rich caramel glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups granulated sugar Provides sweetness and helps to create a tender crumb.
  • 1 cup vegetable oil Keeps the cake moist and contributes to its flavorful richness.
  • 2 teaspoons vanilla extract Enhances the overall flavor with a warm, aromatic note. (divided)
  • 3 large eggs Acts as a binder, providing structure and contributing to moisture.
  • 3 cups all-purpose flour Forms the base of the cake, giving it body and texture.
  • 1 teaspoon baking soda Acts as a leavening agent to help the cake rise.
  • 2 teaspoons ground cinnamon Infuses the cake with a warm spice that pairs perfectly with apples.
  • ½ teaspoon salt Balances the sweetness and enhances flavor.
  • 3 cups Granny Smith apples (peeled and diced) Offers a tartness that complements the sweetness of the cake.
Caramel Glaze Ingredients
  • ½ cup unsalted butter Adds richness to the caramel glaze.
  • ½ cup heavy cream Creates a creamy texture for the glaze.
  • 1 cup light brown sugar (packed) Contributes a deep caramel flavor to the glaze.
  • pinch salt Enhances the sweetness of the caramel glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent sticking.
  2. In a large bowl, combine the granulated sugar, vegetable oil, 1 teaspoon of vanilla extract, and eggs. Whisk until smooth and well blended.
  3. In a separate bowl, mix together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add the dry mixture to the wet mixture, mixing gently until just combined.
  4. Gently fold in the diced Granny Smith apples, ensuring they are evenly distributed throughout the batter.
  5. Pour the batter into the prepared bundt pan, spreading it out evenly with a spatula.
Baking
  1. Bake the cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it onto a wire rack to cool completely.
Caramel Glaze
  1. For the caramel glaze, melt the unsalted butter in a medium saucepan over medium heat. Stir in the heavy cream, brown sugar, and a pinch of salt until everything is well combined.
  2. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3-4 minutes, stirring constantly. Remove from heat and add the remaining 1 teaspoon of vanilla extract.
  3. Pour the warm caramel glaze over the cooled cake, allowing it to drip down the sides.
Serving
  1. Slice and serve the cake at room temperature or slightly warm. Enjoy!

Nutrition

Serving: 1gCalories: 350kcal

Notes

Tip: Make sure to coat your bundt pan well with flour and grease to prevent sticking. Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. Freezing: You can freeze the unglazed cake for up to 3 months. Thaw it overnight in the refrigerator before glazing and serving. Flavor Variations: Try adding chopped nuts like walnuts or pecans for extra crunch. You could also sprinkle in some raisins or cranberries for a fruity boost.

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