Description
This delicious Apple Bundt Cake combines tender cake layers with fresh diced Granny Smith apples and a rich caramel glaze. Perfectly spiced with cinnamon and baked to golden perfection, it offers a moist, flavorful dessert ideal for gatherings or a comforting treat any time of year.
Ingredients
Scale
Cake Batter
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups Granny Smith apples, peeled and diced (about 3 medium apples)
Caramel Glaze
- ½ cup unsalted butter (1 stick)
- ½ cup heavy cream
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly, making sure every corner is coated to prevent the cake from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, vegetable oil, vanilla extract, and eggs. Whisk the ingredients together until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Apples: Carefully fold the peeled and diced Granny Smith apples into the batter, ensuring they are evenly distributed throughout. Then pour the batter evenly into the prepared bundt pan.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
- Prepare Caramel Glaze: While the cake cools, melt the unsalted butter in a medium saucepan over medium heat. Stir in the heavy cream, light brown sugar, and a pinch of salt until combined. Bring the mixture to a gentle boil, then reduce the heat and simmer for 3-4 minutes while stirring constantly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake: Pour the warm caramel glaze over the cooled bundt cake, allowing it to drip beautifully down the sides.
- Serve: Slice the cake into 12 servings and serve at room temperature or slightly warm for the best flavor and texture. Enjoy your apple bundt cake!
Notes
- Use Granny Smith apples for a tart contrast that holds up well during baking.
- Ensure the bundt pan is well greased and floured to avoid sticking.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Allow the cake to cool before glazing to prevent glaze from melting too much and running off.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.
