Updated: September 4, 2026
This apple bundt cake is one of those cozy recipes I learned to make from my mom, and it’s still one of my favorite cakes to bake during apple season. She taught me to use fresh Granny Smith apples, and to sauté these with butter and cinnamon before being folded into a moist, warmly spiced cake batter. This family recipe has a brown sugar walnut crunch that bakes into the bottom of the Bundt pan, then becomes a deliciously crisp topping once the cake is flipped. Finish it with an optional salted caramel glaze and enjoy a slice for breakfast or as dessert after a cozy dinner.
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Why You’ll Like This Recipe
- Brown sugar walnut crunch –The brown sugar and chopped walnuts that bake into this cake is addictive! It creates a sweet, slightly crisp topping when the cake is inverted.
- Extra apple flavor – Instead of adding raw apple chunks directly to the cake batter like most recipes call for, the fresh apples in this recipe are briefly sautéed with butter, cinnamon, sugar, and lemon juice to soften them and bring out a stronger apple flavor.
- Incredibly moist texture –The applesauce and sour cream in this recipe add the perfect amount of moisture to this cake. Using cake flour instead of all purpose flour also creates a soft enjoyable texture.
- Warm fall spices – The mixture of cinnamon, nutmeg, and a touch of pumpkin spice give this apple cake plenty of warm flavor without overpowering the apples.
- Perfect for breakfast or dessert –You can enjoy a slice of this apple cake with coffee in the morning or add the optional salted caramel glaze for a delicious apple dessert after dinner.
Apple Bundt Cake Ingredients
This apple bundt cake recipe is made with fresh apples, warm spices, and a few simple baking staples. See the recipe card below for the complete list of ingredients and measurements.
Apple Bundt Cake Ingredients
- Unsalted butter – Adds rich buttery flavor and creates a soft, tender texture. Make sure the butter is at room temperature so it creams properly with the sugars.
- Granulated sugar – Adds sweetness and helps create structure in the cake.
- Light brown sugar – Adds moisture, sweetness, and a subtle caramel-like flavor that pairs beautifully with the apples and warm spices.
- Large eggs – Provide structure, richness, and moisture. Room-temperature eggs also incorporate more easily into the cake batter.
- Applesauce – Adds another layer of apple flavor while helping keep the cake moist.
- Sour cream – Adds richness and moisture while creating a soft, tender crumb.
- Vanilla extract – Adds warmth and rounds out the flavors of the apples, brown sugar, and spices.
- Cake flour –I strongly recommend using cake flour for this recipe instead of all purpose flour. Cake flour gives the cake a lighter texture than all-purpose flour.
- Baking powder – Helps the cake rise as it bakes.
- Salt – Balances the sweetness and enhances the other flavors in the cake.
- Ground cinnamon – This adds the classic warm spice that pairs especially well with fresh apples.
- Ground nutmeg – Adds a warm, slightly nutty flavor and more depth to the spice blend.
- Pumpkin spice –This may sound out of place, but trust me, a small amount of pumpkin spice in this recipe adds another layer of warm spice without overpowering the apple flavor.
Sautéed Apple Ingredients
- Granny Smith apples – These tart apples balance the sweetness of the cake and hold their texture nicely when cooked. Peel and dice them into small 1/4-inch pieces so you get apple in every slice.
- Fresh lemon juice – Adds brightness and helps prevent the diced apples from browning.
- Granulated sugar – Lightly sweetens the tart apples and helps draw out their juices as they cook.
- Ground cinnamon – Gives the apple mixture a warm cinnamon flavor before it’s folded into the batter.
- Unsalted butter – Adds richness and helps the apples soften slightly as they sauté.
Brown Sugar Walnut Crunch Ingredients
- Light brown sugar – Melts as the cake bakes to create a sweet, caramelized layer on top once the Bundt cake is inverted.
- Walnuts – Add a nutty flavor and crunchy texture that contrasts beautifully with the soft, moist cake.
Salted Caramel Glaze Ingredients
The caramel glaze is completely optional, but I love how it adds a rich, buttery finish to this apple cinnamon bundt cake.
- Unsalted butter – Creates the rich base for the homemade caramel glaze.
- Brown sugar – Melts into the butter to create a deep caramel-like flavor.
- Heavy whipping cream – Makes the glaze smooth, creamy, and pourable.
- Vanilla extract – Adds warmth and enhances the caramel flavor.
- Salt – Balances the sweetness and transforms the glaze into a delicious salted caramel finish.
How to Make Apple Bundt Cake
This apple bundt cake recipe comes together in a few simple steps. I’ve included step-by-step photos below so you can see the texture and consistency to look for along the way. For exact ingredient measurements and baking times, scroll down to the printable recipe card below.
STEP 1: Prepare the Bundt Pan and Apples – Preheat the oven to 350°F (177°C). Thoroughly grease and flour a Bundt pan, making sure to coat all the grooves and crevices. I like to use baking spray with flour because it makes this step especially easy. Peel the Granny Smith apples and dice them into small ¼-inch pieces.
STEP 2: Cream the Butter and Sugars – In the bowl of a stand mixer fitted with the paddle attachment, add the room-temperature butter, granulated sugar, and light brown sugar. Cream together on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. You can also use a hand mixer if you do not have a stand mixer.
STEP 3: Add the Wet Ingredients – Add the room-temperature eggs one at a time, mixing well after each addition. Add the applesauce, sour cream, and vanilla extract, then mix until everything is just combined.
STEP 4: Add the Dry Ingredients – In a separate large bowl, whisk together the cake flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing the cake batter, which can affect the tender texture of the finished cake.
STEP 5: Sauté the Apples – Melt the butter in a small saucepan over medium heat. Add the diced apples, granulated sugar, cinnamon, and lemon juice. Sauté for 1-2 minutes, just until the apples begin to soften and become fragrant. Remove from the heat, then gently fold the apple mixture into the cake batter with a rubber spatula.
STEP 6: Add the Brown Sugar Walnut Crunch – In a small bowl, combine the brown sugar and chopped walnuts. Sprinkle the mixture evenly over the bottom of the prepared Bundt pan. Carefully spoon or pour the apple cake batter over the walnut mixture and spread the top into an even layer.
STEP 7: Bake and Cool – Bake for 55-65 minutes, or until the center of the cake reaches an internal temperature of 200-210°F (93-99°C). Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Run a thin knife or offset spatula carefully around the edges, then invert the cake onto the wire rack and allow it to cool completely.
STEP 8: . Make the Salted Caramel Glaze – For the optional caramel glaze, melt the butter in a thick-bottomed medium saucepan over medium heat. Stir in the brown sugar and continue stirring until dissolved, then bring the mixture to a boil for 1 minute. Remove from the heat and carefully stir in the heavy whipping cream, vanilla extract, and salt. Allow the glaze to cool and thicken before drizzling it over the cooled cake. Let the glaze set before slicing and serving. Enjoy!
Substitutions & Variations
There are a few easy ways to customize this apple bundt cake while keeping its moist texture and warm apple flavor.
- Try another apple variety – Granny Smith apples are my favorite because their tart flavor balances the sweetness of the cake. You can also use Honeycrisp, Braeburn, or Pink Lady apples, or combine a sweet and tart apple variety for more depth of flavor.
- Swap the walnuts – Replace the walnuts with an equal amount of chopped pecans or almonds for a slightly different flavor and crunch.
- Skip the nuts – For a nut-free version, simply leave the walnuts out and sprinkle the brown sugar evenly into the bottom of the prepared Bundt pan.
- Use a vanilla glaze – If you don’t want to make the salted caramel glaze, drizzle the cooled cake with a simple vanilla glaze made with powdered sugar, milk, and vanilla extract.
- Keep it simple – Skip the glaze altogether and serve the cake as-is to let the brown sugar walnut crunch shine. A light dusting of powdered sugar is another simple option.
- Make it extra indulgent – Serve a slightly warm slice with a scoop of french vanilla ice cream and a drizzle of caramel sauce for an easy apple dessert.
Tips for Making the Perfect Bundt Cake
- Start with room-temperature ingredients – Allow the butter, eggs, and sour cream to come to room temperature before mixing. This helps the ingredients blend together more evenly and creates a smoother cake batter.
- Grease every nook and cranny – Bundt pans have lots of grooves where cake can stick. Thoroughly coat the pan with baking spray with flour, making sure you reach the center tube and all the detailed edges.
- Use a light-colored Bundt pan – I prefer a light-colored metal pan because it helps the cake develop a beautiful, evenly browned crust. Dark pans absorb more heat and can cause the outside of the cake to brown too quickly.
- Don’t skip sautéing the apples – Cooking the apple chunks briefly with butter, cinnamon, sugar, and lemon juice helps soften them slightly and concentrates their flavor before they’re folded into the batter. I’ve tried both ways (cooked and uncooked like other recipes suggest). Cooked apples make a world of difference in this recipe.
- Don’t ove-rmix the batter – Once you add the dry ingredients, mix only until everything is incorporated. Overmixing can make the texture of the cake denser instead of soft and tender.
- Check the internal temperature – For a more precise doneness test, insert an instant-read thermometer into the thickest part of the cake without touching the pan. The cake is ready when the center reaches about 200-210°F (93-99°C).
- Don’t leave the cake in the pan too long – Let the cake cool in the Bundt pan for about 10 minutes before carefully inverting it onto a wire rack. Removing it while it’s still slightly warm helps prevent the brown sugar walnut crunch from sticking to the pan.
- Let the cake cool before glazing – Allow the cake to cool completely before adding the salted caramel glaze. If the cake is still warm, the glaze can become too thin and run right off the sides.
Storage & Make-Ahead Tips
This apple bundt cake is a great make-ahead dessert because the apples, applesauce, and sour cream help keep it moist even after it sits overnight. Once the cake has cooled completely, store it using one of the methods below.
- Room temperature – Store the cake in an airtight container or tightly covered with plastic wrap for up to 2-3 days. Keep it in a cool, dry place away from direct sunlight.
- Refrigerator – If you’ve added the salted caramel glaze, you can store the covered cake in the refrigerator for up to 5 days. Let individual slices come closer to room temperature before serving for the best flavor and texture.
- Freezer – For longer storage, wrap the completely cooled, unglazed cake or individual slices tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Can I Make Apple Bundt Cake Ahead of Time?
Yes! You can bake this apple bundt cake a day before you plan to serve it. Allow the cake to cool completely, then cover it tightly and store it at room temperature. I recommend waiting to add the salted caramel glaze until closer to serving so the brown sugar walnut crunch maintains more of its texture.
More Apple Recipes from Elicit Folio
If you love the warm flavors in this apple bundt cake, here are a few more apple recipes to try next:
- Apple Cider Muffins
- Apple Smoothie Recipe
- Apple Butter Chicken
- Apple Cider Sangria
- Caramel Apple Martini
FAQ
Why do you sauté the apples first?
Briefly sautéing the fresh apples with butter, cinnamon, sugar, and lemon juice softens them slightly and helps concentrate their flavor before they're folded into the cake batter.
Can I make this apple bundt cake without a stand mixer?
Yes. You can use a hand mixer and a large mixing bowl instead. Just make sure the butter is softened to room temperature so it creams easily with the sugars.
How do I keep my Bundt cake from sticking to the pan?
Thoroughly grease every groove of the Bundt pan with baking spray that contains flour. Let the cake cool for about 10 minutes after baking, then invert it while it's still slightly warm.
Can I skip the salted caramel glaze?
Absolutely. The brown sugar walnut crunch gives the cake plenty of flavor on its own. You can serve it plain, add a dusting of powdered sugar, or drizzle it with a simple vanilla glaze.
How do I know when my apple bundt cake is done?
Insert an instant-read thermometer into the thickest part of the cake without touching the pan. The center should reach approximately 200-210°F (93-99°C).
Can I use a different pan for this recipe?
If you make this apple bundt cake, I’d love to see how it turns out! Tag me on Instagram @elicitfolio so I can see your creation, and be sure to follow along on Pinterest for more cozy recipes and baking inspiration. You can also leave a comment below and let me know what you thought of the recipe, and tell me which Bundt cake flavor you’d love to see me make next!
Recipe Card
Apple Bundt Cake
Ingredients
Apple Bundt Cake Ingredients
- 1¼ cups Unsalted Butter, (room temperature)
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 5 Large Eggs, (room temperature)
- ½ cup Apple Sauce
- ½ cup Sour Cream
- 2 teaspoons Vanilla Extract
- 3¼ cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1¼ teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Pumpkin Spice
Apple Mixture:
- 2 cups Granny Smith Apples, (chopped in ¼ inch pieces)
- 2 tablespoons Butter
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Granulated Sugar
- 1 teaspoon Cinnamon
Crunch Topping
- 3 tablespoons Light Brown Sugar
- ¼ cup Walnuts, (chopped)
Caramel Icing / Glaze: (Optional)
- ½ cup Unsalted Butter
- 1 cup Light Brown Sugar
- ¼ cup Heavy Whipping Cream
- 2 teaspoons Vanilla Extract
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (177°C). Thoroughly grease and flour a Bundt pan, making sure to coat all the grooves and crevices. I like to use baking spray with flour because it makes this step especially easy. Peel the Granny Smith apples and dice them into small ¼-inch pieces.
- In the bowl of a stand mixer fitted with the paddle attachment, add the room-temperature butter, granulated sugar, and light brown sugar. Cream together on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. You can also use a hand mixer if you do not have a stand mixer.
- Add the room-temperature eggs one at a time, mixing well after each addition. Add the applesauce, sour cream, and vanilla extract, then mix until everything is just combined.
- In a separate large bowl, whisk together the cake flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing the cake batter, which can affect the tender texture of the finished cake.
- Melt the butter in a small saucepan over medium heat. Add the diced apples, granulated sugar, cinnamon, and lemon juice. Sauté for 1-2 minutes, just until the apples begin to soften and become fragrant. Remove from the heat, then gently fold the apple mixture into the cake batter with a rubber spatula.v
- In a small bowl, combine the brown sugar and chopped walnuts. Sprinkle the mixture evenly over the bottom of the prepared Bundt pan. Carefully spoon or pour the apple cake batter over the walnut mixture and spread the top into an even layer.
- Bake for 55-65 minutes, or until the center of the cake reaches an internal temperature of 200-210°F (93-99°C). Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Run a thin knife or offset spatula carefully around the edges, then invert the cake onto the wire rack and allow it to cool completely.
- (Optional): For the optional caramel glaze, melt the butter in a thick-bottomed medium saucepan over medium heat. Stir in the brown sugar and continue stirring until dissolved, then bring the mixture to a boil for 1 minute. Remove from the heat and carefully stir in the heavy whipping cream, vanilla extract, and salt. Allow the glaze to cool and thicken before drizzling it over the cooled cake. Let the glaze set before slicing and serving. Enjoy!
Notes
- Bundt pan: Thoroughly grease and flour a Bundt pan, making sure to coat all the grooves and the center tube. Baking spray with flour works especially well.
- Use a light-colored pan: A light-colored metal Bundt pan helps the cake develop an evenly golden-brown crust without browning too quickly.
- Apple size: Peel and dice the Granny Smith apples into approximately ¼-inch pieces so they distribute evenly throughout the cake.
- Don’t overmix: Once you add the dry ingredients, mix the batter just until combined to maintain a soft, tender crumb.
- Check for doneness: The cake is ready when an instant-read thermometer inserted into the thickest part reaches approximately 200–210°F (93–99°C).
- Inverting the cake: Let the cake cool in the pan for about 10 minutes before inverting it onto a cooling rack. Waiting too long may cause the brown sugar walnut crunch to stick.
- Caramel glaze: Use a heavy-bottomed saucepan and stir frequently to prevent burning. Allow the glaze to cool and thicken before pouring it over the completely cooled cake.
- Variations: Substitute pecans or almonds for the walnuts, or skip the salted caramel glaze and finish with powdered sugar or a simple vanilla glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this apple bundt cake, I’d love to see how it turns out! Tag me on Instagram @elicitfolio so I can see your creation, and be sure to follow along on Pinterest for more cozy recipes and baking inspiration. You can also leave a comment below and let me know what you thought of the recipe, and tell me which Bundt cake flavor you’d love to see me make next!
