This apple bundt cake has been a fall-and-winter favorite in my kitchen for years. I first discovered the simple combination of tart Granny Smith apples and a brown-sugar caramel glaze when I was trying to adapt a family spice cake into something more seasonal. The first time I brought this cake to a Sunday dinner, relatives kept asking for seconds because the crumb stayed moist and the sticky glaze softened the tart edges of the apples just enough. It’s the kind of dessert that smells like home: warm cinnamon, butter, and caramel filling the house, drawing everyone into the kitchen to chat while it cools.

What makes this version special is its balance of textures and flavors. The batter, enriched with vegetable oil and eggs, yields a tender, almost custardy crumb rather than a dry loaf. Folded-in diced Granny Smith apples release little pockets of bright acidity that counterpoint the sweet glaze. The bundt shape gives the cake a show-stopping silhouette and extra edge crusts where the caramel can pool. I learned to watch the toothpick and rely on visual cues — slight pull away from the pan and a golden top — which keeps the cake perfectly baked from edge to center.

Ingredients

• Granulated sugar (2 cups): The backbone of sweetness and crumb structure. Use standard granulated sugar; I use Domino or C&H interchangeably — it dissolves quickly into the oil-egg mixture for a consistent texture.
• Vegetable oil (1½ cups): Provides a moist, tender crumb that keeps well for days. Neutral oils like canola or sunflower work too; avoid olive oil unless you want a savory note.
• Vanilla extract (2 teaspoons): Adds aromatic warmth. Use pure vanilla extract for best flavor; artificial extract will work but the depth will be reduced.
• Eggs (3 large): Room temperature eggs emulsify with oil to create a cohesive batter and lift. Let them sit out for 20–30 minutes before mixing.
• All-purpose flour (3 cups): Provides the structure. Spoon and level into your measuring cup for accuracy or weigh if possible; King Arthur or Gold Medal are reliable choices.
• Baking soda (1 teaspoon): Leavening agent that reacts with the acidity of the apples to give a gentle rise and tender crumb.
• Ground cinnamon (1 teaspoon): Classic spice for apple desserts; a warm, rounded flavor — add a pinch of nutmeg or cardamom for a twist.
• Kosher salt (1 teaspoon): Balances the sweetness and enhances all flavors; Diamond Crystal or Morton both work (adjust slightly if using Morton).
• Granny Smith apples (3 medium), peeled, cored, diced: Tart, firm apples that hold shape during baking. If you prefer sweeter apples, use Honeycrisp but expect a softer texture.
• Unsalted butter (½ cup / 1 stick) — for glaze: Adds richness and silkiness to the caramel.
• Heavy cream (2 teaspoons): A small splash brightens the caramel and adds shine; use cold or room temperature.
• Light brown sugar (½ cup, packed): Gives the caramel depth and molasses notes; dark brown sugar will intensify that flavor.
• Vanilla extract (1 teaspoon) — for glaze: Brightens the caramel and ties the glaze to the cake flavors.

Instructions

Prepare the pan and oven: Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray and, if desired, dust lightly with flour for extra insurance. Allow the oven to fully reach temperature before you insert the pan so the rise is steady. Mix wet ingredients: In a large bowl, using a hand mixer on medium speed, beat the granulated sugar, vegetable oil, vanilla extract, and room-temperature eggs until combined and slightly glossy — about 1–2 minutes. You’re aiming for a homogenous, pourable mixture; overbeating isn’t necessary since there’s no creaming with butter. Combine dry ingredients: Whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt in a separate bowl to evenly distribute the leavening and spice. This ensures even rise and prevents pockets of soda or salt in the cake. Bring batter together: Add the dry ingredients to the wet mixture and blend on low speed just until no streaks of flour remain. The batter should be slightly thick but pourable. Overmixing develops gluten and will make the crumb tougher. Fold in apples: Gently fold the diced Granny Smith apples into the batter by hand until just combined. The apples should be evenly distributed but not pulverized — use a rubber spatula to preserve texture. Bake: Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated 325°F oven for 55–70 minutes, testing at 55 minutes with a toothpick inserted into the thickest part — it should come out clean or with a few moist crumbs attached. If the top browns too quickly, tent loosely with foil for the last 15 minutes. Cool and unmold: Allow the cake to cool in the pan for 15–20 minutes so it firms up and releases from the sides. Invert onto a wire rack to finish cooling. While the cake cools, prepare the caramel glaze so it’s warm and pourable when you drizzle it over the cake.

Caramel Glaze

Make the glaze: In a small saucepan over medium heat, combine the unsalted butter, heavy cream, and packed light brown sugar. Bring to a gentle boil while stirring occasionally to dissolve the sugar — about 2–3 minutes. Watch closely to prevent scorching. Finish and cool: Remove from heat, stir in the vanilla, and let the glaze sit for 5–10 minutes to thicken slightly. It should be pourable but not too thin; if it sets too much, rewarm gently on low heat or microwave in 10-second bursts. Dress the cake: Place the slightly warm cake on a serving plate and drizzle the caramel glaze over the top, letting it cascade into the bundt ridges. Serve warm or at room temperature with extra glaze on the side.

Storage Tips

Store at room temperature in an airtight container for up to 48 hours to preserve the tender crumb. If your kitchen is warm, refrigerate the cake covered and allow it to come back to room temperature before serving so the texture softens. For longer storage, slice and wrap individual pieces tightly in plastic wrap and place them in a freezer bag; they freeze well for up to 3 months. Reheat slices in a 325°F oven for 8–10 minutes or microwave briefly to revive the glaze and soften the crumb.

Ingredient Substitutions

If you need to adapt ingredients, swap the vegetable oil for light olive oil or melted coconut oil (1:1) for a subtle flavor change. To make a dairy-free glaze, replace the unsalted butter with a vegan butter and use coconut cream instead of heavy cream. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure the blend contains xanthan gum; baking time may vary slightly. Apples may be swapped for pears for a milder, softer result — reduce baking time by about 5–10 minutes if the fruit releases more liquid.

Serving Suggestions

Serve slices warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream for contrast. Garnish with thin apple slices tossed in lemon juice to prevent browning, or sprinkle chopped toasted pecans over the glaze for crunch. This cake works beautifully at brunch, holiday dessert tables, or with coffee in the afternoon. Pair with a bold coffee, chai tea, or a lightly sweet Riesling for adult gatherings.

Cultural Background

Bundt cakes are an American adaptation of European ring-shaped cakes, inspired by traditional kugelhopf molds. The bundt pan became a household classic after the 1960s, when Baker’s showcased the shape nationally. Apples and caramel are timeless companions in many cuisines, and combining tart Granny Smith apples with brown-sugar caramel draws from the classic French tarte tatin flavor profile while keeping the ease of an American sheet or bundt cake.

Seasonal Adaptations

For autumn, increase the cinnamon to 1½ teaspoons and add ¼ teaspoon nutmeg for a spicier profile. In winter, fold in ½ cup chopped toasted walnuts and a pinch of ground cloves. In spring, swap apples for rhubarb and reduce sugar by 25 grams to balance acidity. For holiday entertaining, stud the top with pomegranate arils and a sprinkle of flaky sea salt to offset the sweetness.

Meal Prep Tips

Prepare the batter and store it covered in the fridge for up to 24 hours before baking if you want to split prep across days; add the apples just before baking to avoid excess moisture in the batter. The glaze can be made and kept refrigerated for up to a week — rewarm gently before pouring. Slice into individual portions and store in airtight containers for easy grab-and-go breakfast treats or dessert at work.

There’s a quiet pleasure in sharing this cake: it’s simple enough for a weekday but impressive enough for company. Make it your own by tuning the spice level and garnish, and enjoy the warm aroma that always brings people together.