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Warm apple cake with autumn spices and buttery caramel topping.

Why You’ll Love It

  • This cake brings together tender chunks of apple, cozy fall spices, and a buttery caramel glaze — every bite is a comforting, warm hug.
  • It’s easy to make even para quem não é expert, mas o resultado parece de confeitaria.
  • Perfect for gatherings, brunches or holiday dinners — serve quente com sorvete ou chantilly e arrase.
Muller

Caramel Apple Bundt Cake

A cozy autumn-style bundt cake loaded with spiced apples and topped with buttery caramel glaze — perfect for dessert, brunch or holidays.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 773
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2½ teaspoons apple pie spice (or cinnamon + cloves)
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 1½ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 2 small tart apples (peeled & diced)
  • 1 sweet apple (peeled & diced)
  • 1 tablespoon lemon-lime soda or lemon juice
  • 1 teaspoon apple pie spice (or cinnamon)
  • ½ cup unsalted butter
  • 2 tablespoons heavy cream
  • ½ cup light brown sugar
  • ½ teaspoon fine sea salt
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla extract
  • powdered sugar, chopped nuts or whipped cream Optional garnish

Equipment

  • 9-inch Bundt pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven
  • Wire rack

Method
 

  1. Preheat oven 325 °F (163 °C). Grease a 9-inch bundt pan thoroughly.
  2. Whisk flour, baking soda, spice and salt.
  3. In another bowl, beat sugars, oil, vanilla and eggs until well combined.In another bowl, beat sugars, oil, vanilla and eggs until well combined.
  4. Combine wet + dry ingredients gently.
  5. Toss apples with soda/juice and spice; fold into batter.
  6. Pour batter into pan, smooth top. Bake 60–75 min until toothpick comes clean.
  7. Cool in pan 15–20 min, then invert onto rack.
  8. For glaze: melt butter, cream, brown sugar and salt; simmer until sugar dissolves. Remove from heat, stir bourbon (optional) + vanilla; let cool 5–10 min.
  9. Pour glaze over warm cake; let set.

Notes

– Insert nuts with apples for crunch.
– Skip bourbon for alcohol-free version (use milk extra).
– Use firm apples to keep texture.
– Freeze cake (without glaze) up to 3 months; glaze antes de servir.

🧾 Ingredients

Cake

  • 3 cups (≈ 375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2½ teaspoons apple pie spice (or 2½ tsp ground cinnamon + ¼ tsp ground cloves)
  • ½ teaspoon salt
  • 1½ cups granulated sugar (≈ 300 g)
  • ½ cup light brown sugar (≈ 100 g)
  • 1½ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • Apple mixture:
    • 2 small tart apples (ex: Granny Smith), peeled and diced
    • 1 sweet apple (ex: Honeycrisp or Gala), peeled and diced
    • 1 tablespoon lemon-lime soda (or fresh lemon juice) to toss apples — to prevent browning
    • 1 teaspoon apple pie spice (or cinnamon) to dust apples

Caramel Glaze

  • ½ cup (≈ 113 g) unsalted butter
  • 2 tablespoons heavy cream
  • ½ cup packed light brown sugar
  • ½ teaspoon fine sea salt
  • 1 tablespoon bourbon (optional — for flavor; omit for alcohol-free)
  • 1 teaspoon vanilla extract

Optional Garnish

  • Powdered (icing) sugar — for dusting
  • Chopped nuts (e.g. pecans or walnuts) or whipped cream — for serving

🍰 Instructions

  1. Preheat oven to 325 °F (≈ 163 °C). Grease a 9-inch Bundt pan thoroughly (silicone or metal works), ensuring all crevices are greased; set aside.
  2. In a medium bowl, whisk flour, baking soda, apple pie spice (or cinnamon + cloves) and salt. Set aside.
  3. In a large bowl, beat together granulated sugar, light brown sugar, oil, vanilla and eggs until well combined.
  4. Gradually add the dry mixture to the wet mixture — mix until just combined, sem overmixar.
  5. In a separate bowl, toss diced apples with lemon-lime soda (or lemon juice) and 1 tsp spice (or cinnamon). Then, gently fold the apple mixture into the batter by hand.
  6. Pour batter into the prepared Bundt pan, smoothing the top. Place the pan on a baking sheet (to catch any glaze drips later).
  7. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If using a 9-inch pan, 60–70 min costuma bastar — ajuste conforme seu forno.
  8. Remove from oven and let the cake cool in the pan for 15–20 minutos. Then invert carefully onto a wire rack.

🍯 Caramel Glaze

  1. In a medium saucepan, combine the butter, heavy cream, light brown sugar, and salt. Cook over medium heat, stirring constantly, until it comes to a gentle simmer and the sugar is completely dissolved.
  2. Remove from heat and stir in the bourbon (if using) and vanilla. Mix well. Let the mixture sit for 5 to 10 minutes to absorb some of the flavor.
  3. While the cake is still warm, pour the caramel sauce over the cake, letting it drip down the sides. If desired, dust with powdered sugar.
  4. Let the cake cool completely before serving (the caramel will crystallize slightly and set). Serve alone, with ice cream, whipped cream, or chopped nuts for an extra touch.

💡 Tips & Variations

  • For a different flavor, mix chopped nuts (pecans or walnuts) with the apples—it adds crunch and a more intense flavor.
  • If you want an alcohol-free version, replace the bourbon with 1 tablespoon of extra milk or simply omit it—the cake will still be delicious.
  • Prefer firm apples? Use firm apples like Granny Smith + Gala—they maintain their texture after baking.
  • For an extra touch of spice, add ¼ teaspoon of nutmeg or ground ginger to the spice mixture.
  • For storage or gifting—the cake can be frozen without the frosting for up to 3 months; thaw at room temperature and apply the glaze before serving.

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