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Apple Bundt Cake

A caramel Apple Bundt Cake recipe made with fresh apples and a cream cheese swirl baked inside then drizzled with a homemade caramel sauce. It's always a crowd pleaser!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12
Calories: 487 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 3 cups all-purpose flour (375 grams)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3 cups diced apples (from about 2 apples) (360 grams)
  • 1 Tablespoon lemon juice
  • 3/4 cup oil , vegetable or canola oil (180ml)
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/2 cup light brown sugar (110 grams)
  • 1/2 cup unsweetened applesauce (120 grams)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
For the Cream Cheese Layer:
  • 8 ounces cream cheese , room temperature (225 grams)
  • 1/3 cup powdered sugar (40 grams)
  • 1/2 teaspoon vanilla extract
  • 1 large egg
Caramel Sauce, for topping

Instructions

    Cup of Yum
  1. Make the Caramel Sauce (can be made and store in the refrigerator up to 1-2 weeks ahead of time.)
Cream Cheese Layer:
    Cup of Yum
  1. In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla and egg then mix until smooth. Refrigerate until ready to use (or it can be made 2-3 days ahead of time).
Prepare Cake:
  1. Grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside. Toss the diced apples with lemon juice (keeps them from browning) then set aside.
  3. In another large mixing bowl, blend the oil and sugars then mix in the applesauce and vanilla. Add the egg then mix until well blended. Stir in the dry ingredients, just until incorporated, then stir in the diced apples. Don't over-mix. The batter will be thick. 
  4. Pour half of the batter evenly into the prepared bundt pan. Spoon the cream cheese mixture in a line along the center of the batter (being careful not to let it touch the sides of the pan). Spoon the remaining batter on top.
  5. Bake in preheated oven for 60-75 minutes, or until a toothpick inserted in the cake comes out clean. Remove from oven then cool for 5-10 minutes before inverting onto a wire rack.
  6. Once cooled, cut and serve with caramel sauce drizzled on top. Store leftover cake in the refrigerator.

Notes

  • Apples: I prefer Granny Smith or HoneyCrisp apples for baking, but really any kind of apples will work for this recipe! I also use my Johnny Apple Peeler/Corer to make preparing and dicing the apples really quick and easy.
  • Apples: I prefer Granny Smith or HoneyCrisp apples for baking, but really any kind of apples will work for this recipe! I also use my Johnny Apple Peeler/Corer to make preparing and dicing the apples really quick and easy.
  • Make Ahead Instructions: You can prep the cream cheese filling and the caramel sauce up to 2-3 days in advance. Keep in an airtight container in the refrigerator.
  • Storing Instructions: Keep any leftover cake in the refrigerator.
  • Freezing Instructions: Let cake cool completely then cover it well with a layer of plastic wrap and a layer of aluminum foil. Keep in the freezer for up to 3 months. Allow it to thaw in the refrigerator overnight then place on counter so it comes to room temperature before serving warm with caramel sauce drizzled on top.

Nutrition Information

Calories 487kcal (24%) Carbohydrates 69g (23%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 50mg (17%) Sodium 360mg (15%) Potassium 134mg (4%) Fiber 2g (8%) Sugar 43g (86%) Vitamin A 324IU (6%) Vitamin C 2mg (2%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 487

% Daily Value*

Calories 487kcal 24%
Carbohydrates 69g 23%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 50mg 17%
Sodium 360mg 15%
Potassium 134mg 3%
Fiber 2g 8%
Sugar 43g 86%
Vitamin A 324IU 6%
Vitamin C 2mg 2%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.