Our Caramel Apple Bundt Cake Recipe is such a sweet pairing. . . there’s something about Caramel and Apples that makes me drool! I love the combination, and I love this Apple Bundt Cake! This long-time family favorite cake is so moist and is incredibly delicious. It’s filled with fresh apples and spices, but as if that wasn’t enough, it’s topped with a creamy caramel frosting and sprinkled with nuts! This fresh apple bundt cake is so amazing- pack it to a picnic, or serve it on your holiday dessert table. It’s also fabulous on your brunch buffet. No matter where or when, it’s sure to be a huge favorite!!
Our Caramel Apple Bundt Cake Recipe is festive for any occasion!
AND one more great thing about this cake – it gets more moist on day two or even day three. So I can make it up ahead of time. I even like to freeze them to pull out for the holidays! I love to have recipes ready to go in the freezer when the holidays are in full swing because you never know when you need a sweet treat ASAP! Our Caramel Apple Bundt Cake is handy for the unexpected guest or a last minute gathering. 🙂
Have lots of apple to use and need more recipe ideas for them? Check these fabulous apple recipes too!
- Pumpkin Cream Cheese Dip with Apples
- Brown Bag Apple Pie
- Apple Cinnamon Smoothie
- Apple Pie Enchiladas
- Homemade Apple Pie
- Apple Cinnamon Whole Wheat Cookies
- Apple Cinnamon Coconut Loaf
- Cinnamon Apple Butter
Here’s a few more of our favorite cakes to inspire your baking:
- Carrot Cake with Lemon Cream Cheese Frosting
- Chocolate Mousse Cake with Fresh Berries
- Greek Lemon Yogurt Cake
- Caramel Apple Bundt Cake
- Coconut Banana Cream Petite Cakes
- Irish Cream Bundt Cake
- Banana Cake with Browned Butter Frosting
- Classic Angel Flake Cake
- Chocolate Covered Cherry Bundt Cake
- Lemon Cupcakes with Lavender Cream Cheese Frosting
- Eggnog Bundt Cake with Eggnog Frosting
A few helpful tips for baking at higher elevations:
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
- For the Apple Cake:
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla
- 3 1/2 cups peeled and chopped Granny Smith apple, about 3 large apples
- 1 cup chopped walnuts or pecans, optional, more for garnish if desired
- For the Caramel Frosting:
- 1/2 cup light brown sugar, packed
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 cup sifted powdered sugar
- Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan, or use a cooking spray containing flour.
- To make the Apple Cake: Combine the flour, cinnamon, nutmeg, soda, and salt and set aside.
- Place the sugar, brown sugar, and oil in the bowl of electric mixer. Beat at medium speed until the mixture lightens, about 2 minutes.
- Add the eggs, one at a time, beating after each. Add the vanilla and combine. With a wooden spoon, stir in the flour mixture until combined. Fold in the apples and nuts if desired. Transfer the batter to the prepared bundt pan.
- Bake the apple cake about 75 to 80 minutes, or until the top springs back when lightly pressed with a finger. Remove the pan to a wire rack and cool about 20 minutes and then turn out onto the wire rack to cool completely.*
- To make the Caramel Frosting: In a medium sauce pan, heat the brown sugar, butter, and milk, whisking constantly over medium heat, until it boils. Remove from heat. Stir in the vanilla and allow to cool about 10 minutes. Stir in the powdered sugar until you reach a consistency that you can spoon over the cake.
- Note: you can add more milk if you would like a thinner frosting. Spoon the frosting over the cake and allow to run down the sides. Sprinkle with chopped nuts if desired.
*This cake gets more moist with time. If you want you can make it a day or two ahead and then frost before serving. You can also wrapped the cooled cake and freeze for later.
Amount Per Serving: Calories: 745Total Fat: 41gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 59mgSodium: 278mgCarbohydrates: 91gFiber: 3gSugar: 62gProtein: 7g
Our Caramel Apple Bundt Cake Recipe is sure to bring a smile to every guest at your table!
Miss Joslyn from Caramel Potatoes is here visiting with today’s recipe and she’s brought more delish recipes to share!
Be sure to check out these other Fall Favorite Recipes:
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene