Apple Bundt Cake with Caramel Sauce

My Apple Bundt Cake is ultra-moist, packed with Granny Smith apples, and topped with a glossy homemade caramel sauce -perfect for entertaining or a cozy weeknight treat!

Ingredients · Servings 12

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup vegetable oil
1 cup brown sugar (packed)
½ cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
½ cup sour cream
2 medium Granny Smith apples (peeled and finely chopped)
1 cup granulated sugar
6 tablespoons unsalted butter (cut into cubes)
½ cup heavy cream (room temperature)
½ teaspoon vanilla extract

Method · 1 h 15 min

Preheat the oven to 350°F. Generously grease a 10–12 cup bundt pan with butter, making sure to get into every crevice.
Lightly sift flour over the greased pan, then tap out any excess. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk (or use a hand mixer on low speed) to combine the oil, brown sugar, granulated sugar, and vanilla until smooth. Mix in the sour cream and eggs until combined.
Add the dry ingredients and mix just until combined, do not overmix. Gently fold in the chopped apples. Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
In a medium saucepan over medium heat, add the sugar. Stir constantly with a heatproof spatula or wooden spoon until melted and amber-colored, about 6–8 minutes.
Add butter and whisk until melted and combined (the mixture will bubble up).
Slowly pour in the cream while whisking continuously. Let simmer for 1-2 minutes, then remove from heat. Stir in the vanilla.
Let cool for 10–15 minutes until slightly thickened but still pourable.
Once the cake is cool, pour the warm caramel over the top, allowing it to drip down the sides. Let sit for 5-10 minutes before slicing and serving.

Easy Apple-Spice Bundt Cake with Homemade Caramel Sauce

This is a classic apple-spice Bundt cake-soft, moist, warmly spiced with cinnamon and nutmeg, and packed with finely chopped apples. It's an unfussy Fall dessert that looks impressive on a platter, travels well for parties and potlucks, and checks every comfort-food box. If you love easy showstoppers, add this one next to my other very popular bundt cakes: pumpkin apple bundt cake and apple cranberry pecan bundt cake. Apple Bundt cake is just what you need for fall and winter-perfect for Halloween parties, Friendsgiving, and Thanksgiving -but I know I'll make it in summer, too, so it's a true year-round crowd-pleaser.

Why You'll Love It

Real apple in every bite. I finely chop Granny Smiths (about ¼ inch) so you get tender apple pieces throughout.
Moist, not heavy. Oil + sour cream keep the crumb soft and plush for days, which makes this a great make-ahead dessert for entertaining.
Homemade caramel sauce. I melt sugar to medium amber, then whisk in butter and cream-you get a shiny, flavorful topping (no corn syrup needed).
I share tips for a clean Bundt release every time: generously butter and flour the pan (or use Baker's Joy flour spray), then cool the baked apple bundt cake 15-20 minutes before flipping so the ridges stay picture-perfect.
If you love apple desserts, you might also like my German apple cake and apple cranberry cake.