This Apple Bundt Cake has been a family favorite for years, one that my great-grandmother used to make! I would ask her, “How do you make a bundt cake, Grandma?” And she would lean in with a gleam in her eye and whisper, “You just stand by me and I’ll show you!” (Love apple desserts? Try my Apple Crisp!)
How to Make an Apple Bundt Cake
There are a couple of important things to remember when making a bundt cake. Make sure you start with a good recipe (one that fits in a bundt pan!) that has been tested and perfected. The other is your pan. Because this cake has big chunks of apples the batter will not mold perfectly in some of the bundt pans with more intricate designs. A classic bundt pan should work perfectly!
INGREDIENTS
CAKE
2 cups (450g) granulated sugar
1 1/2 cups (336g) vegetable oil
2 tsp. McCormick vanilla extract
3 large eggs room temperature
3 cups (384g) all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon spice
1 tsp. salt
3 medium Granny Smith apples – peeled, cored. and chopped
CARAMEL GLAZE
1/2 cup (1 stick, 113g) butter
2 tsp. heavy cream
1/2 cup packed brown sugar
1 tsp. vanilla extract
INSTRUCTIONS
CAKE
Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
Fold in the apples by hand. Pour into the prepared bundt pan.
Bake for 55-70 minutes or until an inserted toothpick comes out clean.
Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
CARAMEL GLAZE
Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
Drizzle over the warm cake.