Apple Bundt Cake Drizzled with Caramel Sauce

1 minute read

Bring the cozy essence of fall to your table any time of year with this Apple Bundt Cake. Moist, tender, and filled with chunks of tart Granny Smith apples, it’s finished with a silky caramel glaze that makes every slice irresistible. Whether served at a holiday gathering or as a simple weeknight treat, this cake is sure to leave guests asking for seconds.

Apple Bundt Cake Drizzled with Caramel Sauce

Ingredients

For the Cake

Ingredient	Amount	Notes
Granulated sugar	2 cups (400 g)	—
Vegetable oil	1 ½ cups (327 g)	—
Vanilla extract	2 tsp	—
Large eggs	3, room temperature	—
All-purpose flour	3 cups (375 g)	Sifted
Baking soda	1 tsp	—
Ground cinnamon	1 tsp	—
Kosher salt	1 tsp	—
Granny Smith apples	3 medium	Peeled, cored, chopped

For the Caramel Glaze

Ingredient	Amount	Notes
Unsalted butter	½ cup (113 g / 1 stick)	—
Heavy cream	2 tsp, room temperature	—
Light brown sugar	½ cup, packed	—
Vanilla extract	1 tsp	—

Instructions

Prepping the Cake

Preheat oven to 325°F (163°C). Grease a 9-inch bundt pan with non-stick spray.
In a large bowl, beat sugar, vegetable oil, vanilla, and eggs with a hand mixer on medium speed until smooth.
In another bowl, sift flour and combine with baking soda, cinnamon, and salt.
Add dry ingredients to the wet mixture, mixing just until combined.
Fold in chopped apples gently—avoid overmixing.
Pour batter into prepared bundt pan and smooth the top.

Baking the Cake

Bake 55–70 minutes, or until a toothpick inserted comes out clean.
Let cake rest in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

Crafting the Caramel Glaze

In a small saucepan over medium heat, combine butter, cream, and brown sugar. Stir until sugar dissolves.
Remove from heat, stir in vanilla, and let glaze thicken for 5–10 minutes.