Description
This moist and flavorful Apple Bundt Cake features tender chunks of Granny Smith apples folded into a spiced batter, baked to perfection, and topped with a rich, homemade caramel glaze. Perfect for a cozy dessert or afternoon treat, this cake combines classic fall flavors with a decadent buttery caramel finish.
Ingredients
Cake Ingredients
- 2 cups (400 g) granulated sugar
- 1½ cups (327 g) vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 medium Granny Smith apples, peeled, cored, and diced
Caramel Glaze Ingredients
- ½ cup (1 stick / 113 g) unsalted butter
- 2 teaspoons heavy cream, room temperature
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven. Preheat your oven to 325°F (163°C). Lightly spray a 9-inch bundt pan with cooking spray to prevent sticking, then set it aside.
- Combine wet ingredients. In a large mixing bowl, use a hand mixer on medium speed to beat together the granulated sugar, vegetable oil, vanilla extract, and room temperature eggs until the mixture is well combined and smooth.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt to evenly distribute the leavening agent and spices throughout.
- Combine wet and dry mixtures. Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter which can result in a dense cake.
- Fold in apples. Gently fold the peeled, cored, and diced Granny Smith apples into the batter by hand until they are evenly incorporated.
- Pour batter into pan. Transfer the batter into the prepared bundt pan, spreading evenly for uniform baking.
- Bake the cake. Place the bundt pan in the oven and bake for 55 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool the cake. Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then invert the cake onto a wire rack to cool completely before glazing.
- Prepare caramel glaze. In a small saucepan over medium heat, combine the unsalted butter, heavy cream, and light brown sugar. Stir occasionally and bring the mixture to a gentle boil until the sugar dissolves completely.
- Add vanilla and thicken glaze. Remove the saucepan from heat, stir in the vanilla extract, and let the glaze sit for 5 to 10 minutes to thicken slightly.
- Drizzle glaze over cake. Once the cake is warm, drizzle the caramel glaze generously over the top, allowing it to cascade down the sides. Serve and enjoy.
Notes
- Ensure eggs and heavy cream are at room temperature for better batter consistency and glaze texture.
- Use Granny Smith apples for a tart contrast that balances the sweetness of the cake and caramel glaze.
- To test for doneness, insert a toothpick into the cake center; it should come out clean or with a few moist crumbs.
- Allow the caramel glaze to cool slightly before drizzling so it thickens but is still pourable.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
