Apple Bundt Cake

Drizzled with sweet caramel sauce, this fresh apple bundt cake is so moist and flavorful that it’s become a fall favorite in our house! It’s an easy dessert that people remember, and our family looks forward to making it every year.

Course Dessert

Cuisine American

Keyword Apple Bundt Cake, Caramel Apple Cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 517kcal

Author Jennifer Osterholt

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups canola oil
1/2 cup sour cream room temperature
1/2 cup granulated sugar
1 1/2 cups brown sugar packed
3 eggs room temperature
2 teaspoons vanilla extract
3 cups apples peeled & chopped
1/2 cup pecans or walnuts

Glaze

1 cup brown sugar
1/2 cup butter
1/4 cup milk
1/4 cup powdered sugar

Instructions

Preheat oven to 350℉. Generously grease a bundt pan.
Whisk 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, 2 teaspoons cinnamon and 1/2 teaspoon salt together. Set aside.
In medium bowl, whisk 1 1/4 cups canola oil, 1/2 cup sour cream, 1 1/2 cups brown sugar, 1/2 cup granulated sugar, 3 eggs and 2 teaspoons vanilla extract together until creamy.
Pour wet ingredients into dry and slow whisk until no large lumps. Avoid over-mixing.
Carefully fold in 3 cups apples and 1/2 cup pecans (optional).
Pour batter into prepared bundt pan. Bake 55-70 minutes. Check at 55 and monitor closely. Cake is done when toothpick comes out clean.
Let rest for 15 minutes and turn cake out onto a wire rack to cool.

Glaze

Combine 1 cup brown sugar, 1/2 cup butter and 1/4 cup milk in saucepan. Bring to boil. Boil for 1 minute. Turn down heat and let mixture simmer for 1 minute.
Remove from heat and whisk the sifted 1/4 cup powdered sugar in. Allow glaze to slightly cool and spoon or pour glaze over cake.

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