Caramel Apple Bundt Cake

Table of Contents

The Ultimate Caramel Apple Bundt Cake Recipe: A Taste of Autumn

A Cake That Feels Like a Hug

There’s a certain magic that happens in the fall. The air turns crisp, the leaves put on a fiery show, and the kitchen becomes the heart of the home. For me, the scent of apples and cinnamon baking in the oven is the ultimate comfort. This Caramel Apple Bundt Cake is the embodiment of that feeling. It’s a recipe that came about during a weekend visit to an orchard, my bag brimming with Jonagold apples, my mind set on creating something that was both elegant and deeply comforting. The result is this incredibly moist, dense cake, studded with soft fruit and crunchy pecans, all draped in a rich, buttery caramel sauce that soaks into the warm crumb. It’s not just a dessert; it’s a slice of autumn on a plate.

Why You’ll Love This Caramel Apple Bundt Cake

It’s Unbelievably Moist: The combination of oil and the natural juices from the fresh apples guarantees a tender, melt-in-your-mouth crumb that stays fresh for days.
The Perfect Balance of Flavors: You get the sweet-tartness of the apples, the toasty warmth of the pecans, and the deep, buttery richness of the homemade caramel sauce in every single forkful.
It’s Impressively Simple: While it looks like it came from a bakery, the method is straightforward and forgiving—no fancy techniques required.
It Makes Your House Smell Amazing: The aroma of baking apples, cinnamon, and brown sugar is pure, unadulterated comfort.

The Ultimate Compliment

I’ll never forget the first time I served this to my friend’s son, a renowned picky eater who viewed any baked good with “visible bits” with deep suspicion. He watched as I drizzled the warm caramel sauce over the cake, his skepticism clear. But after one tentative bite, his eyes widened. He finished his slice and, to everyone’s astonishment, asked for another. This cake has a way of winning over even the toughest critics.

What Makes It Special

Fresh, Chopped Apples: Using real, peeled, and finely chopped apples (like tart Granny Smith or sweet-tart Jonagold) provides pockets of juicy flavor and ensures the cake stays wonderfully moist.
Coarsely Chopped Pecans: They add a crucial textural contrast—a delightful crunch that plays against the soft cake and creamy caramel.
Homemade Caramel Sauce: This isn’t a store-bought glaze. Our simple stovetop sauce, made with butter, brown sugar, and a splash of milk, is pourable, deeply flavorful, and soaks into the cake for an extra layer of decadence.
The Bundt Pan: Its elegant shape does all the decorative work for you, turning a simple batter into a stunning centerpiece.

Making It Happen: A Step-by-Step Narrative

First, preheat your oven to 350°F and give your 12-cup Bundt pan a very generous coating of baking spray with flour, getting into every nook and cranny. This is your golden ticket to a clean release.

In a large mixing bowl, beat your eggs until they’re light and foamy. Gradually pour in the sugar, whisking as you go, then stream in the canola oil and vanilla extract. The mixture will be pale and smooth. In a separate bowl, whisk together the flour, salt, and baking soda to combine. Gently add these dry ingredients to the wet, stirring only until the flour disappears. Overmixing is the enemy of a tender cake. Now, fold in your finely chopped, peeled apples and the coarsely chopped pecans. The batter will be very thick, which is exactly what you want.

Pour this fragrant, nut-and-apple-studded batter into your prepared pan, smoothing the top. Slide it into the oven and bake for about an hour. You’ll know it’s done when the top is a beautiful golden brown and a skewer inserted into the center comes out clean.

While the cake bakes, create your caramel sauce. In a medium saucepan, combine the butter, milk, brown sugar, and a pinch of salt. Bring it to a gentle boil over medium heat, stirring constantly to prevent scorching, and let it bubble for a full three minutes. It will thicken slightly and become gloriously fragrant. Set it aside to cool slightly.

When the cake is done, place the pan on a wire rack and let it cool for just 10 to 20 minutes—no longer! This is the sweet spot for releasing it from the pan. Invert the pan onto a serving platter and give it a confident tap. The cake should release with a satisfying sigh.

Now, for the pièce de résistance: take a bamboo skewer and poke numerous holes all over the top of the warm cake. Slowly pour your warm caramel sauce over the top, watching as it cascades down the sides and seeps into the holes, infusing the entire cake with its buttery sweetness.

You Must Know: Tips for Success

Poke Those Holes: Don’t skip poking the cake with a skewer before adding the caramel. This allows the sauce to penetrate deep into the crumb, making every bite heavenly.
Don’t Overmix: Once you add the flour, mix only until the ingredients are just combined. A few streaks of flour are better than an overworked, tough batter.
Grease with Gusto: Be generous when greasing and flouring your Bundt pan. This is the single most important step to ensure your cake comes out in one beautiful piece.
Cool, But Not Too Much: Letting the cake cool in the pan for 10-20 minutes helps it set, but waiting too long can cause it to stick.

Serving It Right

This cake is sublime still warm from the oven, with the caramel sauce pooling at the base of the platter. For a truly decadent experience, serve a slice with a small scoop of vanilla bean ice cream, which will melt beautifully into the warm cake. A cup of strong coffee or a pot of black tea are the perfect beverages to cut through the sweetness and complete the cozy autumn experience.

Make It Different: Customization Ideas

Nut-Free: Simply omit the pecans. The cake will still be deliciously moist and flavorful.
Different Apples: Experiment with your favorites! Granny Smith offers a tart punch, Honeycrisp adds sweetness, and Braeburn holds its shape well.
Spice it Up: Add a teaspoon of cinnamon, a half-teaspoon of nutmeg, or even a pinch of cardamom to the dry ingredients for a warm-spiced variation.
Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.

Storing Your Masterpiece

Store the completely cooled cake, covered with a cake dome or loosely wrapped in aluminum foil, at room temperature for up to 3 days. The caramel topping may soften and soak in more over time, which is part of its charm. You can also freeze the un-sauced cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight at room temperature and make a fresh batch of caramel sauce to pour over it before serving.

Caramel Apple Bundt Cake Recipe Card

Prep time: 25 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 12-cup Bundt Cake

Ingredients

For the Cake:

3 large eggs
2 cups granulated sugar
1 1/2 cups canola oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups apples, peeled and finely chopped (Jonagold or Granny Smith)
1 cup pecans, coarsely chopped

For the Caramel Sauce:

1/2 cup unsalted butter
1/4 cup milk
1 cup packed brown sugar
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan.
In a large bowl, beat eggs until foamy. Gradually add the sugar, then blend in the oil and vanilla.
In a separate bowl, whisk together the flour, salt, and baking soda.
Add the dry ingredients to the wet ingredients and stir only until just combined.
Fold in the chopped apples and pecans.
Pour the thick batter into the prepared Bundt pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.
For the sauce, combine the butter, milk, brown sugar, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, then remove from heat.
Let the cake cool in the pan on a wire rack for 10-20 minutes. Invert onto a serving platter.
Poke holes all over the top of the warm cake with a skewer. Slowly pour the warm caramel sauce over the cake. Serve warm or at room temperature.

Notes: Chopping the apples finely ensures they distribute evenly and soften perfectly during baking. Be sure not to over-stir the batter after adding the flour to maintain a tender crumb.

Frequently Asked Questions (FAQ)

1. Can I use a different type of pan?
While a Bundt pan is ideal for this recipe, you can bake it in a 9×13-inch pan. The baking time will be less, so start checking for doneness around 35-40 minutes.

2. My caramel sauce is too thick. What can I do?
If your sauce thickens too much as it cools, simply reheat it gently on the stovetop or in the microwave with a teaspoon of additional milk until it returns to a pourable consistency.

3. Can I make this cake ahead of time?
Absolutely. You can bake the cake a day ahead. Let it cool completely, wrap it tightly, and store it at room temperature. Make the caramel sauce fresh the day you plan to serve it for the best flavor and texture.

4. Why did my cake stick to the pan?
This is almost always due to insufficient greasing. Next time, be incredibly thorough, using a baking spray that includes flour and making sure every crevice is coated.

5. What’s the best way to chop the apples?
I recommend peeling them first with a vegetable peeler, then slicing them and dicing them into small, pea-sized pieces. This ensures they cook through and distribute evenly without sinking.