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Apple Bundt Cake Recipe Step By Step With Sour Cream Option And Caramel Finish

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This Apple Bundt Cake with Caramel Glaze is the ultimate fall dessert. Made with fresh apples, warm spices, and a moist batter, it bakes into a tall, golden cake with a tender crumb and bakery-style texture. Finished with a rich, buttery caramel glaze, this cake is perfect for cozy weekends, holiday gatherings, or edible gifts. Includes an optional sour cream variation for extra richness and tips for freezing, storage, and presentation.

Ingredients

Scale

For the cake:

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup vegetable oil
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 4 cups apples, peeled and chopped
  • 1 cup chopped walnuts (optional)

For the glaze:

  • ½ cup packed brown sugar
  • ¼ cup butter
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

Preheat the oven to 325°F (165°C) and grease a bundt pan.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, combine the oil, sugar, eggs, and vanilla extract. Mix until well blended.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

Fold in the chopped apples and walnuts.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

To make the glaze, combine brown sugar, butter, and milk in a small saucepan. Bring to a boil, stirring constantly. Remove from heat and stir in vanilla.

Drizzle the glaze over the cooled cake before serving.

Notes

  • Apple Tip: Use firm, tart apples like Granny Smith for the best texture.

  • Sour Cream Swap: Replace ½ cup oil with ½ cup full-fat sour cream for a denser, richer cake.

  • Glaze Timing: Wait until the cake is fully cooled before glazing to avoid melting or soaking.

  • Storage: Wrap tightly and store at room temperature for up to 3 days or freeze for up to 3 months.

  • Pan Prep: Don’t skip thorough greasing and flouring—it’s essential for easy release.

  • Variations: Add a pinch of salt to the glaze or stir in raisins or dried cranberries for added dimension.

Find it online: https://claradelish.com/apple-bundt-cake-recipe-step-by-step-with-sour-cream-option-and-caramel-finish/