Caramel Apple Bundt Cake

Caramel Apple Bundt Cake is the kind of treat that makes your kitchen smell like autumn and feels right for breakfast or dessert. Tender vanilla cake is studded with real apple chunks and boosted with brown sugar and cinnamon, then finished with a glossy caramel frosting that soaks into every swirl of your bundt pan.

The first time I baked this, my kids lined up at the oven just to smell the brown sugar and apple as it finished. It has become our official welcome-to-fall dessert.

Ingredients

• All purpose flour: provides the structure for a tender cake be sure to measure it by spooning and leveling
• Granulated sugar: for sweetness and balanced crumb
• Brown sugar: gives extra moisture and deeper caramel notes choose soft moist brown sugar for best texture
• Baking soda and baking powder: provide lift so your bundt is never dense
• Cinnamon: adds warming spice freshly ground will pop even more
• Salt: sharpens all the flavors use fine sea salt for best results
• Unsalted butter: gives richness and binds the crumb pick high quality butter for flavor
• Eggs: help with structure and tenderness large eggs at room temperature are best
• Vanilla extract: gives beautiful background flavor real extract elevates the cake
• Milk: brings moisture and softness choose whole milk for a creamy texture
• Fresh apples: offer real juiciness and bursts of flavor Granny Smiths and Galas are both delicious
• Powdered sugar: is essential for the silky caramel glaze sift it for smoothness
• Firm, heavy apples without bruises: bake up best

Instructions

Make the Cake Batter:

In a large bowl combine flour baking powder baking soda cinnamon salt and granulated sugar Stir well to blend Add softened butter and mix until the mixture looks crumbly and evenly coated with fat This step creates a tender and moist crumb Next add eggs one at a time followed by the vanilla and milk Beat the mixture until the batter is pale and fluffy This aeration helps the cake rise evenly for a pillowy bite

Prepare the Apple Filling:

Peel and dice apples into small chunks Place them in a bowl and toss with brown sugar and a pinch of cinnamon Stir until the apples are coated and glossy Let this sit for five minutes so the flavors meld Then gently fold the apple mixture into the cake batter using a spatula This ensures every slice is packed with apples

Bake the Bundt Cake:

Generously grease and flour a nine or twelve cup bundt pan pour the batter in and smooth the top Bake in a preheated oven at three hundred fifty degrees Fahrenheit for fifty to sixty minutes Check for doneness by inserting a toothpick in the deepest part It should come out clean Let the cake cool in the pan for ten minutes before flipping it onto a serving plate

Make the Caramel Frosting:

In a saucepan melt butter with brown sugar and half of the milk Stir constantly over medium heat and bring to a gentle boil Let it boil for two minutes until thickened Remove from heat and add vanilla Cool for fifteen minutes so the mixture thickens slightly In a mixing bowl whisk the cooled caramel sauce with powdered sugar and the rest of the milk The glaze should be pourable but thick

Frost the Cake:

Place the cooled cake on a rack over a sheet tray Pour the caramel glaze slowly over the top letting it drip down the sides Allow the icing to set for at least ten minutes before slicing for cleaner cuts

Caramel and apple is my absolute favorite fall pairing Each year my family argues over whether the icing or the cake is best We always end up scraping the plate for any last bits of the glaze

Storage Tips

Keep the cake tightly covered at room temperature and it will stay soft and moist for several days If you want it to last a full week refrigerate slices individually wrapped Warm pieces in the microwave for a bakery fresh texture

Ingredient Substitutions

No unsalted butter on hand use regular and omit added salt Dairy milk works best in the glaze and batter but almond milk will do in a pinch For a less sweet cake use half the glaze or dust with powdered sugar instead

Serving Suggestions

Serve thick slices with hot coffee or apple cider This cake makes a lovely breakfast on cool mornings and pairs beautifully with vanilla ice cream for dessert

Cultural and Seasonal Notes

Bundt cakes are traditional in many American kitchens and this version brings a caramel apple vibe to any fall table Bake with your favorite local apple as the seasons change or sneak in a pinch of nutmeg for extra coziness

Seasonal Adaptations

In the fall swap in local apples from the orchard During winter add a dusting of cinnamon sugar before baking In spring try mixing in fresh berries with the apples

Success Stories

Many readers have told me this is the first bundt cake they ever made and got rave reviews One mom even used it to teach her daughter how to fold fruit into batter for the first time

Freezer Meal Conversion

To freeze let cake cool completely Slice and wrap each piece well Store in a freezer safe bag for up to three months Thaw in the fridge or pop into the microwave straight from frozen for a warm treat

The scent of cinnamon and apple in your kitchen is worth it alone This Caramel Apple Bundt Cake will be your new autumn favorite

Your Recipe Questions Answered

→ What kind of apples work best?

A mix of sweet and tart apples, such as Granny Smith and Gala, gives the best flavor and texture.

→ How do I keep the cake moist?

Store the cake covered at room temperature and use moist fresh apples in the batter.

→ How do I prevent sticking in a bundt pan?

Generously grease and flour your pan or use a cake release product before adding the batter.

→ Can I freeze this cake?

Yes, cool the cake completely, wrap tightly, and freeze for up to three months for best texture.

→ Why let the caramel frosting cool?

Allowing the caramel to cool thickens it, making it easier to drizzle and set on the cake.