Apple Bundt Cake - delicious bundt cake with chunks of apples, spiced with cinnamon and cloves and drizzled with sweet caramel glaze. Perfect Thanksgiving dessert idea!
If you enjoy desserts with apples, you may also like my Apple Oatmeal Cookies or the delicious Apple Pie Bars.
APPLE BUNDT CAKE
We all know bundt cakes are beautiful. I love this cake. It has a perfect amount of apples and spices in every slice. The caramel glaze is super simple and makes for a delicious finishing touch for this showstopper. I used pecans as a topping. When it comes to holiday desserts, little things like that matter. Toast the pecans for few minutes, chop and sprinkle over the almost set glaze. You can add them to the batter before baking the cake, but I have many people in our family that don't like nuts in baked goods. Besides I like the look of the cake with the pecans on top. 🙂
Ingredients Needed:
- all-purpose flour
- baking powder
- baking soda
- cinnamon, cloves
- salt
- granulated sugar
- brown sugar
- oil
- applesauce
- 2 large eggs
- vanilla extract
- Granny Smith apples
- pecans
- butter
- milk
- confectioners sugar
How to make Apple Bundt Cake?
- Start by mixing melted and cooled butter with flour and brush the inside of your bundt pan. This will make it for easy release of the cake from pan.
- Whisk dry ingredients in a mixing bowl.
- Mix sugars, applesauce, eggs and vanilla in a mixing bowl.
- Add dry ingredients and mix on low speed.
- Stir in chopped apples.
- Pour batter into pan.
- Bake for 1 hour. Cool in pan for 10 minutes, then remove cake from pan.
- Make the glaze and drizzle over cake.
How to Slice a Bundt Cake?
One more tip: to get a nice slice every time, use a serrated knife, like the one you would use for slicing bread. The apple pieces in the cake can pull during slicing with a regular knife and create empty spaces in the slices. So after the cake is completely cooled, use a serrated knife to slice it.
More Bundt Cake Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Apple Bundt Cake
Ingredients
!for the cake
- 3 c all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 c granulated sugar
- 1 c packed brown sugar
- 1 c vegetable or canola oil
- ½ c applesauce
- 2 large eggs room temperature, beaten
- 2 teaspoon vanilla extract
- 2 c chopped Granny Smith apples peeled and chopped
- ¾ c chopped pecans
!for the glaze:
- ½ c packed brown sugar
- ¼ c unsalted butter
- 3 tablespoon milk
- 1 teaspoon vanilla extract
- 1 c confectioners' sugar
Instructions
- Prepare the 10 cup bundt pan: in a small bowl, mix 1 tablespoon melted butter (coowith 1 tablespoon flour. With a pastry brush (or by using your fingergrease the bundt pan. Set aside.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and salt. Set aside.
- In a large mixing bowl place granulated sugar, brown sugar, oil, applesauce, eggs and vanilla. Beat with electric mixer on medium speed for 2 minutes.
- Add the dry ingredients and beat on low until combined. The batter will be thick.
- Stir in chopped apples.
- Scrape the batter into the prepared pan.
- Bake the cake for 1 hour or until the toothpick inserted near the center comes out clean.
- Cool the cake for 10 minutes in the pan.
- Place a large plate over the top of the pan and invert the cake onto the plate.
- Let cool completely.
- In a medium saucepan,combine brown sugar, butter and milk.
- Whisking constantly, bring to boil.
- Remove from heat, stir in vanilla and cool for 10 minutes.
- Add sugar. Whisk until drizzling consistency. If the glaze is too thick, add more milk.
- Drizzle over the cake.
- Sprinkle chopped pecans over the almost set glaze.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- You can skip the glaze and dust the cake with powdered sugar.
Cheryl Neace says
If I make a couple
Days ahead, should I refrigerate?
Kerry says
Hi could you clarify what you mean for the pan prepping tip? Are you mixing the flour into the melted butter and then coating the pan or do coat with butter followed the flour?
Prepare the 10 cup bundt pan: in a small bowl, mix 1 tablespoon melted butter (coowith 1 tablespoon flour. With a pastry brush (or by using your fingergrease the bundt pan. Set aside.
Thanks
Michael says
Can you make this with a different kind of apples?
June says
Oh and I forgot to add that the bundt cake came right out of the pan with your trick. Have had problems with bundts before but might start using this for all my cakes also. Thanks for a great recipe which I pinned on my "would make again" pinterest board. Its definitely a keeper
Anna@CrunchyCreamySweet says
You just made my day, June! Thank you so much!! Sending love!!
June says
Making this for the second time! Delicious!
Shelley says
just made this cake for my coworkers and everyone raved about. The cake is so moist and delicious. This recipe is a keeper!!
CrunchyCreamySw says
Hi Gio! I am so glad you want to make this cake! The glaze will set so it will not be soft the next day. You can make the cake a day ahead and glaze it before the event. Hope this helps!
Barbara Loves Baking says
I noticed your recipe says wait 10 mins before turning the cake out of the pan, but every time I do this, I can't get the cake out in one piece. I recently bought a soft touch Faberware bundt pan, but I'm still having problems getting the cake out in one piece. Can't wait to try your trick - otherwise, I'm done with bundt cakes!
CrunchyCreamySw says
Hi Barbara! That was me before I learned the trick! My cakes would always come out with a piece missing. You HAVE TO try this trick - it's life changing! 🙂 Right now I recommend waiting 10 minutes just because the cake and the pan are hot. Please, try the flour+butter trick and let me know what you think!
Amber says
Do you peel the apples first?
CrunchyCreamySw says
Yes, I would recommend peeling the apples.
Sarah says
What happens to the 3/4 cup of pecans in the cake? I assume you stir them in with the apples?
CrunchyCreamySw says
You can certainly do that but I just garnished the top of the cake with them. Thanks for the question, Sarah!
Madelyn says
Can you replace the flour with a gluten-free option and still obtain the same results??? I was hoping to make a delicious option for my celiac friends
CrunchyCreamySw says
HI Madelyn! Thank you so much for the question! I asked some of my fellow bloggers who have more experience in gluten-free baking and they say you can sub the gluten-free flour mix (try Pamela's or King Arthur Flour) for the all-purpose. You may also add 1/4 to 1/2 teaspoon of xanthan gum. Please, let me know how it turns out!
dineanddish says
This is one amazingly awesome bundt cake!! Wow.
CrunchyCreamySw says
Thank you so much, Kristen!
Stacy | Wicked Good Kitchen says
Beautiful apple Bundt, Anna! Cook's Illustrated is brilliant. So many tested, tried and true tips. Thanks for sharing!
CrunchyCreamySw says
Agree! Thank you, Stacy!!
Dalila G. says
What a delicious looking bundt cake!
Lucky me.....I do have everything I need to make this sweet baby. 🙂
Might make it more than once so that it'll be perfect for Thanksgiving......hehehe.....more sampling!!
Thanks for the tip for the pan, my bundt cakes are 'iffy' sometimes.
CrunchyCreamySw says
Oh yay! Let me know how it goes, Dalila! Thanks!
steph says
that is what most bakers use for their pans/cakes. you can use it for a regular cakes also to release them.
I was wondering.... why is it when I am trying to save some receipes that when I click on "save recipe" button, it says that BBQ chicken pizza recipe was just added. Really wierd. I don't get it. thanks!
CrunchyCreamySw says
Hi Steph! Thank you for letting me know... I will look into it.
Curry and Comfort says
What a beautiful cake. I love the caramel glaze... awesome. 🙂
CrunchyCreamySw says
Thank you, Ramona!
Holly says
This is a beautiful cake! I'll try the melted butter and flour technique on my next Bundt. I recently bought the Williams-Sonoma brand of cooking spray and it worked wonders on my last bundt. It practically jumped out of the pan! Your icing really finishes this cake off so nicely. Looks delicious.
CrunchyCreamySw says
Thank you so much, Holly! I've heard about the spray but I love this little trick.
Colette says
Love, love, yum, yum!
CrunchyCreamySw says
Thank you, Colette!
Jessica says
Definitely have to try that trick for my next bundt cake!
CrunchyCreamySw says
You will love it, Jessica!
Sandra Garth says
This looks like a couple of pounds gained but what the heck I'm making it!
CrunchyCreamySw says
lol Love it! Thanks, Sandra!