Best Apple Bundt Cake with Caramel Sauce

My Favorite Apple Cake

This apple cake is my go-to recipe for fall. It fills the whole house with a warm, sweet smell. I love how simple it is to make.

My grandkids call it my “famous” cake. That always makes me smile. It reminds me that the best recipes are the ones shared with people you love.

A Little Story for You

I once brought this cake to a church potluck. A man asked for the recipe for his wife. I wrote it on a napkin for him.

I still laugh at that. A napkin recipe! It just goes to show you. Good food does not need to be fancy. It just needs to be made with care.

Let’s Talk About the Apples

You can use any kind of apple you like. I often use what I have in the fruit bowl. A mix of different types is nice too.

Tossing them in lemon juice is a neat trick. It keeps them from turning brown. Doesn’t that smell amazing? The lemon and apple together.

What is your favorite kind of apple for baking? I would love to know.

The Secret is in the Sauce

The caramel sauce is pure magic. You can make it weeks ahead. Just keep it in a jar in the fridge.

Fun fact: The spray on the pan stops the sugar from sticking. It makes cleaning up so much easier. Warm sauce over a warm slice of cake is the best. It soaks right in.

Bringing It All Together

When you mix the batter, do not stir too much. Just until you cannot see the flour anymore. A few lumps are just fine.

The cake is done when a toothpick comes out clean. Let it rest for a few minutes before you flip it. This matters because a hot cake can break. We want it perfect.

Do you have a special cake pan you love to use? My bundt pan is very old, but it never fails me.

Why This Cake is Special

This cake is more than just a treat. It is a way to slow down. Mixing the spices and smelling the cake bake is good for the soul.

Sharing food we make is a way to show love. That is why this matters. It connects us. It creates happy memories around the table.

Will you make this for a special person this week? Tell me who you would share it with.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	3 cups
baking soda	1 teaspoon
ground cinnamon	2 teaspoons
ground nutmeg	1/2 teaspoon
salt	1 teaspoon
diced apples	3 cups	from about 2 apples, peel optional
lemon juice	1 Tablespoon
oil	3/4 cup	vegetable or canola oil
granulated sugar	1 1/2 cups
light brown sugar	1/2 cup	for the cake
unsweetened applesauce	1/2 cup
vanilla extract	1 1/2 teaspoons	for the cake
egg	1 large
unsalted butter	6 Tablespoons	for caramel sauce
light brown sugar	3/4 cup	for caramel sauce
water	1 Tablespoon	for caramel sauce
salt	pinch	for caramel sauce
vanilla extract	1 1/2 teaspoons	for caramel sauce
evaporated milk or heavy cream	1/4 cup	for caramel sauce

My Cozy Apple Bundt Cake with a Caramel Hug

Hello, my dear! Come sit with me. The air is getting crisp outside. It makes me want a warm, spiced cake. This apple bundt cake is my favorite for days like this. It feels like a hug from the inside. I love how the caramel sauce drips into all the little nooks. Doesn’t that sound wonderful?

Let’s get our hands busy. First, we make the caramel sauce. You can even make it weeks ahead. I always keep a jar in my fridge. It makes me feel prepared for any surprise guests. My grandson once tried to eat it with a spoon! I still laugh at that. Here is how we make our cake magic happen.

Step 1: Make the Caramel Sauce

Let’s make that caramel hug. Grease a saucepan so cleanup is easy. Melt the butter with brown sugar, water, and a pinch of salt. Stir it until it comes to a gentle boil. Your kitchen will smell like a candy shop. Then let it simmer for about 8 minutes. (A hard-learned tip: It will thicken more as it cools, so don’t worry if it seems thin.) Take it off the heat and stir in the vanilla and milk.

Step 2: Prepare the Pan and Apples

Now, prep our cake’s home. Grease and flour your bundt pan very well. This is the secret to a cake that pops out perfectly. Preheat your oven to 350 degrees. Toss your diced apples with a little lemon juice. This keeps them looking pretty and fresh. What’s your favorite apple for baking? Share below!

Step 3: Mix the Batter

Whisk the flour, baking soda, cinnamon, nutmeg, and salt together. In another big bowl, mix the oil and both sugars. Then add the applesauce, vanilla, and the egg. Stir it all until it’s just combined. A few lumps are just fine. Over-mixing makes a tough cake. Now, gently fold in your happy, diced apples.

Step 4: Bake and Glaze

Pour the thick batter into your prepared pan. Spread it out evenly. Bake for 50 to 65 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean. Let the cake rest in the pan for just 5-10 minutes. Then, flip it onto a wire rack. The best part is drizzling that warm caramel sauce over each slice.

Cook Time: 50–65 minutes
Total Time: About 1 hour 15 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists on Our Cake

This recipe is like a good friend. It’s happy to change things up. Sometimes I like to play with the flavors. It keeps things exciting in my kitchen. Here are a few ideas I’ve loved over the years. They are all so simple and delicious.

• Nutty Crunch: Stir in a cup of chopped walnuts or pecans. The extra crunch is so nice.
• Ginger Zing: Add a teaspoon of ground ginger to the flour. It gives the cake a little warm kick.
• Salty Sweet: Sprinkle a little flaky sea salt on top of the caramel. It makes the sweetness pop.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This cake is wonderful all on its own. But you can make it extra special. I love serving a warm slice with a little extra sauce. A small scoop of vanilla ice cream on the side is pure joy. It melts into all the warm spices. For a pretty plate, add a few thin apple slices on top.

What should we drink with it? A hot cup of chai tea is my cozy choice. The spices in the tea and cake are best friends. For a fun evening, a glass of sweet Riesling wine pairs beautifully. The crisp apple notes are just perfect. Which would you choose tonight?

Keeping Your Apple Bundt Cake Cozy

Lets talk about storing this lovely cake. First, cool it completely. I let mine sit on the wire rack for a few hours. Then, I wrap it tightly in plastic wrap. It stays fresh on the counter for about three days.

You can also freeze it for later. Wrap the whole cake or individual slices. Use plastic wrap and then foil. It will keep for three months this way. Thaw it on the counter when you are ready.

I once tried to freeze a warm cake. It became a sticky mess. Now I always wait for it to cool. This small step makes a big difference. It keeps the cakes texture perfect.

Batch cooking saves you time later. Make two cakes and freeze one. You will always have a treat for surprise guests. This makes life a little bit sweeter and easier. Have you ever tried storing it this way? Share below!

Bundt Cake Troubles? Easy Fixes Right Here

Is your cake sticking to the pan? This happens to everyone. Grease and flour the pan very well. Get into all those little nooks and crannies. This simple step ensures a clean release.

Is the center of your cake soggy? You might have under-baked it. Always use a toothpick to test for doneness. The toothpick should come out clean. I remember when I was too impatient to wait.

My first cake was dense in the middle. Getting it right builds your confidence in the kitchen. A perfectly baked cake feels like a big win. Which of these problems have you run into before?

Is your caramel sauce too thick? Just warm it up gently. Add a tiny splash of milk or cream. Stir until it is smooth again. This matters because a good sauce makes the whole dessert sing.

Your Apple Bundt Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results are just as wonderful.

Q: Can I make it ahead? A: Absolutely. The cake tastes even better the next day. The flavors have more time to mingle.

Q: What can I use instead of applesauce? A: You can use sour cream. It will make the cake very moist and rich.

Q: Can I double the recipe? A: You can, but bake it in two separate pans. One pan might be too full.

Q: Do I have to peel the apples? A: No, the peel is optional. It adds a bit of color and fiber. Fun fact: Most of an apples fiber is in its skin! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cake as much as I do. It fills the house with a wonderful smell. It is a recipe full of warm memories for me. I would love to see the memories you create.

Share a picture of your beautiful creation. Show off your drizzling skills with that caramel sauce. Have you tried this recipe? Tag us on Pinterest! It makes my day to see your baking adventures.

Happy cooking! —Grace Ellington.