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Apple Bundt Cake
This moist apple Bundt cake with caramel sauce is an old-fashioned, easy dessert that has been loved for generations!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 16 slices
Calories: 397 kcal
Course:
Dessert
Cuisine:
American
Ingredients
FOR THE CAKE
- 3 large eggs
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I use regular table salt for this recipe; not kosher salt)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup Chopped pecans or walnuts
- 3 cups peeled and finely diced apples (about 3-4 medium apples)
FOR THE CARAMEL GLAZE
- 1 cup packed light brown sugar
- ¾ cup (1 ½ sticks) salted butter, softened at room temperature
- ¼ cup heavy cream or half-and-half
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
MAKE THE CAKE
- Preheat oven to 350°F. Grease and flour a Bundt pan; set aside. In a large bowl, use an electric mixer to beat together the eggs, sugar, oil, and vanilla extract until light and fluffy. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the egg mixture; mix just until combined.
- Gently fold in the nuts and apples.
- Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Leave the cake in the pan while you prepare the glaze.
Cup of Yum
MAKE THE CARAMEL GLAZE
- Combine the brown sugar, butter, cream, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring or whisking frequently.
- Once the mixture comes to a boil, continue cooking and whisking constantly for 2 minutes. Remove from the heat; stir in the vanilla.
GLAZE THE CAKE
- While the cake is still warm in the pan, use a long wooden stick to poke holes all over.
- Pour about ¾ cup of the glaze over the cake. Allow the cake to sit in the pan and soak up the glaze for about 15-20 minutes. Place the remaining glaze in a microwave-safe bowl, cover with plastic wrap, and refrigerate until the cake is cool. After the cake sits in the pan to absorb the glaze for about 15-20 minutes, turn it out onto a wire rack to cool completely.
- Once the cake is cool, microwave the remaining glaze in 10-second intervals until the caramel is soft and smooth again. Drizzle the remaining caramel over the top of the cool cake.
- Slice and serve!
Notes
- Use a firm baking apple, such as Honey Crisp or Granny Smith. These apples hold their shape and won't break down into mush.
- To Bake the Cake in a Regular Pan: The Bundt pan gives the cake a beautiful texture -- moist on the inside and crisp on the edges. If you prefer, however, you can bake the cake in a 9 x 13-inch pan, and decrease the baking time to about 40-45 minutes.
Nutrition Information
Serving
1slice
Calories
397kcal
(20%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Sodium
336mg
(14%)
Potassium
117mg
(3%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
382IU
(8%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 397
% Daily Value*
| Serving | 1slice | |
| Calories | 397kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 336mg | 14% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.