Caramel Drizzle Apple Bundt Cake – Cozy, Moist, and Perfect for Sharing
This Caramel Drizzle Apple Bundt Cake is the kind of dessert that makes a kitchen feel warm and welcoming. It’s tender, packed with cinnamon-spiced apples, and finished with a glossy caramel drizzle that soaks into every ridge. The cake slices beautifully, stays moist for days, and feels just right for weekends, holidays, or potlucks.
If you love apple pie flavors but want something easier to serve, this cake hits the sweet spot. No fancy techniques, just honest, feel-good baking.
Caramel Drizzle Apple Bundt Cake - Cozy, Moist, and Perfect for Sharing
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C).Generously grease a 10–12 cup Bundt pan with butter or baking spray and dust with flour, tapping out the excess. This helps prevent sticking, especially in detailed pans.
- Whisk dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any brown sugar clumps as you go.
- Mix the wet ingredients. In a separate bowl, whisk oil, applesauce, eggs, vanilla, and buttermilk until smooth.The applesauce adds moisture without making the batter heavy.
- Combine wet and dry. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no flour streaks remain. Do not overmix—this keeps the crumb tender.
- Fold in apples (and nuts, if using). Stir in the diced apples and nuts until evenly distributed.The batter will be thick and chunky—that’s what you want.
- Fill the Bundt pan. Spoon the batter into the prepared pan. Smooth the top and tap the pan firmly on the counter a couple of times to release air bubbles.
- Bake. Bake for 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast, tent with foil for the last 10 minutes.
- Cool in the pan. Let the cake cool in the pan on a rack for 15–20 minutes.Then carefully invert onto a cooling rack and lift off the pan. Cool completely before drizzling.
- Make the caramel drizzle. Add sugar to a heavy saucepan over medium heat. Cook, stirring with a heatproof spatula, until the sugar melts into a deep amber liquid.Add butter carefully (it will bubble), stirring until smooth. Slowly pour in warm cream, whisking constantly. Simmer 30–60 seconds until glossy.Remove from heat and stir in vanilla and salt. Let cool 10–15 minutes to thicken slightly.
- Drizzle and serve. Place the cooled cake on a serving plate. Spoon the warm caramel over the top, letting it run down the sides and into the ridges.Slice and enjoy.
What Makes This Special
This cake delivers a perfect balance of soft crumb, juicy apple bits, and a buttery caramel finish. The Bundt shape gives you plenty of golden edges and a pretty presentation without extra effort.
Using oil instead of butter keeps the cake tender, even after a day or two. The caramel drizzle doesn’t just sit on top—it melts into the cake’s curves for more flavor in every bite. It’s reliable, forgiving, and easy to tweak for different tastes or dietary needs.
What You’ll Need
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 cup
- Light brown sugar: 1/2 cup, packed
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon (optional)
- Neutral oil (canola or vegetable): 3/4 cup
- Unsweetened applesauce: 1/2 cup (adds moisture)
- Large eggs: 3, at room temperature
- Vanilla extract: 2 teaspoons
- Buttermilk: 3/4 cup (or milk with 2 teaspoons lemon juice)
- Apples: 3 cups peeled and diced (about 3 medium; Honeycrisp, Gala, or Granny Smith)
- Chopped pecans or walnuts: 3/4 cup (optional)
For the caramel drizzle:
- Granulated sugar: 1 cup
- Unsalted butter: 6 tablespoons, cut into pieces
- Heavy cream: 1/2 cup, warmed
- Vanilla extract: 1 teaspoon
- Fine sea salt: a pinch (or up to 1/2 teaspoon for salted caramel)
Step-by-Step Instructions
- Prep the pan and oven. Heat the oven to 350°F (175°C).
Generously grease a 10–12 cup Bundt pan with butter or baking spray and dust with flour, tapping out the excess. This helps prevent sticking, especially in detailed pans.
- Whisk dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any brown sugar clumps as you go.
- Mix the wet ingredients. In a separate bowl, whisk oil, applesauce, eggs, vanilla, and buttermilk until smooth.
The applesauce adds moisture without making the batter heavy.
- Combine wet and dry. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no flour streaks remain. Do not overmix—this keeps the crumb tender.
- Fold in apples (and nuts, if using). Stir in the diced apples and nuts until evenly distributed.
The batter will be thick and chunky—that’s what you want.
- Fill the Bundt pan. Spoon the batter into the prepared pan. Smooth the top and tap the pan firmly on the counter a couple of times to release air bubbles.
- Bake. Bake for 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast, tent with foil for the last 10 minutes.
- Cool in the pan. Let the cake cool in the pan on a rack for 15–20 minutes.
Then carefully invert onto a cooling rack and lift off the pan. Cool completely before drizzling.
- Make the caramel drizzle. Add sugar to a heavy saucepan over medium heat. Cook, stirring with a heatproof spatula, until the sugar melts into a deep amber liquid.
Add butter carefully (it will bubble), stirring until smooth. Slowly pour in warm cream, whisking constantly. Simmer 30–60 seconds until glossy.
Remove from heat and stir in vanilla and salt. Let cool 10–15 minutes to thicken slightly.
- Drizzle and serve. Place the cooled cake on a serving plate. Spoon the warm caramel over the top, letting it run down the sides and into the ridges.
Slice and enjoy.
Keeping It Fresh
- Room temperature: Store covered for up to 3 days. The caramel will soften but stay delicious.
- Refrigerator: For longer storage (up to 5 days), refrigerate in an airtight container. Bring slices to room temp before serving, or warm for 10–15 seconds.
- Freezer: Freeze unglazed slices, well wrapped, for up to 2 months.
Thaw overnight in the fridge, then add fresh caramel before serving.
- Caramel storage: Keep extra caramel in a jar in the fridge for up to 2 weeks. Warm gently to loosen.
Benefits of This Recipe
- Fuss-free showstopper: The Bundt pan makes a beautiful cake with zero decorating skills required.
- Moist and reliable: Apples, applesauce, and oil keep the crumb soft and tender.
- Balanced sweetness: Cinnamon and a pinch of salt balance the caramel’s richness.
- Make-ahead friendly: The flavor actually improves the next day.
- Customizable: Swap apples, spices, or mix-ins to suit your taste.
Pitfalls to Watch Out For
- Under-greasing the pan: Bundt cakes stick easily. Grease and flour thoroughly, including every ridge.
- Overmixing batter: This can make the cake dense.
Mix just until combined after adding wet to dry.
- Cutting apples too large: Keep pieces small (about 1/2-inch) so they bake evenly and don’t create gaps.
- Rushing the caramel: Don’t crank the heat. Control is key to avoid burning the sugar.
- Drizzling on a hot cake: The caramel will slide off. Let the cake cool completely first.
Recipe Variations
- Salted maple caramel: Replace half the cream with pure maple syrup and add flaky salt on top.
- Brown butter twist: Brown the butter for the caramel for deeper, nutty flavor.
- Streusel swirl: Layer half the batter in the pan, sprinkle with a cinnamon-pecan streusel, then add the remaining batter.
- Raisin or cranberry addition: Fold in 1/2 cup raisins or dried cranberries for bursts of sweetness.
- Whole wheat touch: Swap 1 cup of the all-purpose flour for white whole wheat flour for a heartier texture.
- Dairy-free: Use dairy-free milk with 2 teaspoons lemon juice, and make the caramel with coconut milk and vegan butter.
- Gluten-free: Use a cup-for-cup gluten-free baking blend and add an extra tablespoon of buttermilk if the batter seems thick.
FAQ
What are the best apples to use?
Use a mix of sweet and tart apples for balance.
Honeycrisp, Gala, and Granny Smith work well together. Aim for firm apples that hold their shape while baking.
Can I make the cake ahead?
Yes. Bake the cake a day ahead and store it tightly covered at room temperature.
Add the caramel drizzle just before serving for the prettiest finish.
My caramel crystallized. What happened?
Crystals form when sugar splashes on the pan sides or the mixture isn’t fully melted before adding butter. To fix it, add a splash of water and reheat gently, stirring until smooth.
Next time, avoid stirring after the sugar melts and brush down the pan sides with a wet pastry brush.
Do I have to peel the apples?
Peeling gives a smoother texture and cleaner slices. If you prefer rustic texture, you can leave the skin on. Just wash and dry the apples well.
Can I use store-bought caramel?
Absolutely.
Warm it slightly so it flows nicely and add a pinch of salt and a splash of vanilla to boost the flavor.
How do I know the cake is done?
Look for edges pulling slightly from the pan and a toothpick that comes out with a few moist crumbs. The top should spring back when lightly pressed.
What if I don’t have a Bundt pan?
You can use two 8-inch loaf pans or a 9×13-inch pan. Adjust bake time to 40–50 minutes for a 9×13 and 50–60 minutes for loaves, checking for doneness.
Can I reduce the sugar?
You can reduce the granulated sugar by up to 1/4 cup without affecting texture too much.
Keep the brown sugar for moisture and flavor, and rely on the caramel for extra sweetness.
Wrapping Up
This Caramel Drizzle Apple Bundt Cake brings classic apple-cinnamon comfort with a glossy finish that turns simple into special. It’s easy to bake, easy to share, and guaranteed to smell amazing while it bakes. Whether you’re feeding a crowd or treating yourself to a cozy slice with coffee, this cake delivers every time.
Keep the recipe handy—you’ll come back to it often.
