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Home » MUFFINS AND CAKES

Apple Cinnamon Bundt Cake with Caramel

Published: Oct 13, 2021 by Meymi. This post may contain affiliate links.

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Apple cinnamon bundt cake with text overlay.
Apple bundt cake with text overlay.
Collage for caramel apple bundt cake with text overlay.

You’ll love this delicious and easy apple cinnamon bundt cake that is perfectly spiced.  It is packed with apples and glazed with my 2 ingredient caramel sauce! No mixer needed!

A close up photo of apple cinnamon bundt cake with caramel sauce.

Today I share my apple cinnamon bundt cake that is perfect for Fall!   This is a very simple bundt cake recipe that you can serve as a special treat when you want to make an easy and yummy apple dessert. 

This recipe is as simple as making my apple pie bars that are very popular on my site. If you are looking for a loaf cake, my apple cake loaf is so delicious yet easy to make!

A slice of apple bundt cake on a white plate, apples on the background.

You’ll love today’s recipe if you like apple and caramel combination. I make a spiced apple cake and then pour my 10-minute homemade caramel sauce over it. 

I pour half of it over the warm apple cake so the cake can soak the caramel sauce better.  Then I pour the other half once the caramel sauce has thickened.

If you already have a caramel sauce at home that you love, you can use it instead.  I detail how to use it below. 

A slice of apple bundt cake on a white plate, apples on the background.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients of apple cinnamon bundt cake on a white surface.
  • All purpose flour-It gives structure to this cake.
  • Baking powder-It works as a leavener.
  • Salt-It balances the sweetness.
  • Granulated sugar-I don’t use too much as I pour caramel sauce on top.
  • Eggs-I use 3 large eggs.
  • Milk-It gives moisture.
  • Olive oil–It gives moisture as well.
  • Vanilla extract-It adds a nice flavor.
  • Apples-I use 3 medium-large apples. I suggest either using Granny Smith apples which are tangy or Starking apples which are sweet and tangy.
  • Cinnamon-Nutmeg-These two spices go perfect with apples.

Step by step instructions

*Some of the links in this post are affiliate links. I only share the products I love. As an Amazon Associate, I earn from qualifying purchases.

First, I grease and flour my bundt pan. I completely grease the pan including the middle part.   Then I put some flour and start to shake the pan to cover each area with flour.  Finally, I invert the pan to remove the excess flour.

Greased and floured bundt cake.

Then I place the apples in a medium bowl and toss with cinnamon and nutmeg. I set aside the bowl.

Collage of tossing apples with cinnamon and nutmeg.

Next, I place the flour, baking powder, cinnamon and salt in a medium bowl and stir with a whisk. 

Collage of stirring flour, baking powder, cinnamon and salt with a whisk.

Then I place the eggs and sugar in a large bowl and whisk for almost 20 seconds until mixed completely.

Collage for whisking sugar and eggs in a glass bowl.

I mix in the olive oil, milk and vanilla extract.

Collage of adding the olive oil, milk and vanilla extract to the egg mixture.

Next I add the flour mixture into the egg mixture in 3 batches. First I use a whisk to stir and then use a spatula/spoon. I don’t overmix. Once combined, I fold the apples.

Collage of adding the flour mixture into the egg mixture and folding the apples. 

I pour the batter into the bundt pan and bake for 47-50 minutes or until a toothpick inserted comes out clean. Once baked, I place on a wire rack to cool down.

Collage of caramel apple bundt cake before and after baked in a bundt pan.

About Caramel Sauce

While the cake is baking, I make my homemade caramel sauce. I have shared two methods for caramel; you can either make wet caramel (melting sugar with water) or use dry method to make caramel.

There are some important points to be careful of while making the caramel.  In both posts, I mentioned these steps but again I want to repeat them here one more time.

In either case you should melt the sugar until it reaches a dark amber color. Then immediately you should remove it from the heat because otherwise the sugar will burn and your caramel will have a bitter taste.   

Once you remove from the heat, immediately but gradually you should add the heavy cream (it should be pouring as a thin line) while whisking at the same time. 

If you don’t add the heavy cream gradually and don’t whisk at the same time, there will be lumps.  Eventually, it will melt but you should spend some extra minutes to melt the lumps. So please make it the way I write the recipe. 

After I make the caramel sauce, I pour it in a measuring glass and set aside to cool.

Homemade caramel sauce in a measuring glass.

If you already have caramel sauce and want to use it, you should let it come to room temperature first.  It should be in a pourable consistency. To hasten this step, you can place it on medium-low heat and stir until you reach the pourable consistency.

Glazing the cake

When I remove the cake from the oven, I let the cake stay in the pan for 10 minutes. 

Then I place the apple cake on a rack. First I invert the cake onto a plate and then place it on a rack. You should transfer it to the rack very gently as the cake is still soft and warm.

Next I place a little bit wider baking dish than my cake under the rack, so once I pour the caramel sauce, the excess goes to the bottom and I use the caramel later once thickened.

Collage of cake on a wire rack and glazing the cake.

I let the cake cool for an hour on the rack after I pour the sauce.  Then I transfer the excess caramel sauce to my measuring cup to let it thicken in the fridge for almost 30 minutes before using it.

If you like once you first pour the sauce over the warm cake, you can pour the excess sauce to the measuring cup at that time and keep in the fridge for longer to make it even thicker.   

I pour the excess caramel sauce over the cake. It is ready to serve now. So, to sum up, before I cut the cake into slices, I let it cool for almost 1 and 40 minutes after it is baked.

When I serve these slices, I like pouring the extra sauce on the serving plate over the slices.

Extra caramel sauce equals extra deliciousness to me.

Enjoy!

A slice of cinnamon apple bundt cake on a plate with a fork.

Frequently asked questions

How to store

If you don’t serve immediately keep in an airtight container in the fridge for up to 4-5 days.

Can I freeze this cake?

I suggest you freeze it without pouring the thickened caramel sauce. You can pour the caramel first to let the cake soak it. Once totally cooled, you can keep in the freezer in an airtight container for up to 2 months. You can let it thaw in the fridge overnight and pour the thickened caramel sauce when ready to serve.

Other apple recipes you may enjoy!

  • Apple Cheesecake Bars
  • Apple Crisp Cookie Cups
  • Easy Apple Crumble Recipe
  • Apple Crumble Muffins
  • Puff Pasty Apple Turnovers
  • Dried Apples
                       

Apple cinnamon bundt cake with caramel sauce.

Apple Cinnamon Bundt Cake with Caramel Sauce

This moist apple cinnamon bundt cake is delicious with caramel sauce! It is perfectly spiced with warm Fall spices.
5 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 48 minutes
Resting Time: 1 hour 40 minutes
Total Time: 2 hours 48 minutes
Servings: 14 slices
Calories: 422kcal
Author: Meymi

Ingredients

Apple Mixture

  • 3 medium-large apples (400 grams-almost 3 and ½ cups)-cored, peeled and chopped (into 0.5-0.6 inch/1.25-1.5 cm pieces)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

Apple Cake Batter

  • 350 grams (2 and ½ cups) all-purpose flour, dip and sweep
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 210 grams (1 cup) granulated sugar
  • 220 grams (1 cup) olive oil
  • 120 grams (½ cup) whole milk
  • 2 teaspoons pure vanilla extract

Caramel Sauce

  • 1 recipe homemade caramel sauce*, dry method or wet method
Prevent your screen from going dark

Instructions

  • Preheat the oven to 350°F(165°C). Grease and flour 10-12 cup bundt pan: Grease the pan completely including the middle part and put some flour, start to shake the pan to cover each area with flour.  Invert the pan to remove the excess flour. 

Apple Mixture

  • Toss apples with 2 teaspoons of cinnamon and nutmeg in a bowl, set aside.

Apple Cake Batter

  • Place the flour, baking powder, cinnamon and salt in a medium bowl and mix well. Set aside. 
  • Whisk the eggs and sugar in a large bowl for almost 20 seconds until mixed. Mix in the olive oil, milk, vanilla extract.
  • Add the flour mixture into egg mixture in 2-3 batches and mix until combined. Don't over. Fold the apples with a spoon.
  • Spoon the mixture into the bundt pan and bake for 47-50 minutes or until a toothpick inserted comes out clean. 

Caramel Sauce

  • While the cake is baking, make the caramel sauce. Please read the instructions carefully. Remember that if you don’t add the heavy cream gradually or whisk at the same time while adding the cream there will be lumps. Eventually, it will melt but you should spend some extra minutes to melt the lumps. So please make it the way I write the recipe. 

Assemble

  • When you remove the cake from the oven, let the cake stay in the pan for 10 minutes.  Then place the apple cake on a wire rack. You can invert the cake onto a plate first and then place it on a wire rack.   Place a little bit wider baking dish than the cake under the rack, so once you pour the caramel sauce, the excess goes to the bottom and you can use the caramel later once thickened.
  • Let the cake cool for an hour on the rack after you pour the sauce.  Transfer the excess caramel sauce to a measuring cup and keep in the fridge to let it thicken for almost 30 minutes before using it. If you like once you first pour the sauce over the warm cake, you can pour the excess sauce to the measuring cup at that time and keep in the fridge for longer to make it even thicker.   
  • Pour the thickened caramel sauce over the cake. You can slice the cake and serve.

Notes

*If you already have caramel sauce and want to use it, you should let it come to room temperature first.  It should be in a pourable consistency. To hasten this step, you can place it on medium-low heat and stir until you reach the pourable consistency.
How to Store: If you don’t serve immediately keep in an airtight container in the fridge for up to 4-5 days.
How to Freeze: I suggest you freeze it without pouring the thickened caramel sauce. You can pour the caramel first to let the cake soak it. Once totally cooled, you can keep in the freezer in an airtight container for up to 2 months. You can let it thaw in the fridge overnight and pour the thickened caramel sauce when ready to serve.
The calorie information above is an estimate that is provided by an online nutrition calculator. If you cut very thick slices, it makes 10 slices. As this is a tall cake instead of wide(11,5 cup capacity-9 inch pan), I don’t cut too thick slices.

Nutrition

Calories: 422kcal | Carbohydrates: 51g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 200mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!

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