Apple Bundt Cake With Caramel Icing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/5/21
Apple Bundt cake with caramel glaze
Diana Rattray
Prep: 10 mins
Cook: 80 mins
Total: 90 mins
Servings: 12 servings
Yield: 1 cake
Nutrition Facts (per serving)
662 Calories
32g Fat
88g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 662
% Daily Value*
Total Fat 32g 41%
Saturated Fat 4g 22%
Cholesterol 52mg 17%
Sodium 323mg 14%
Total Carbohydrate 88g 32%
Dietary Fiber 2g 8%
Total Sugars 61g
Protein 8g
Vitamin C 1mg 7%
Calcium 42mg 3%
Iron 2mg 11%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This apple cake is moist and loaded with chopped apples and either pecans or walnuts. We recently added the simple caramel glaze to the cake, but you can also use a basic vanilla glaze or one of its variations. A maple pecan glaze would be excellent on this apple cake as well.

Sprinkle extra chopped nuts over the glazed cake or garnish it with toasted coconut.

Ingredients

For the Cake

  • 1 1/4 cups vegetable oil (canola, corn oil, or safflower are all good choices)

  • 2 cups sugar

  • 3 large eggs

  • 3 cups  (13 1/2 ounces) flour

  • 1/2 teaspoon salt

  • 1 1/4 teaspoons baking soda

  • 2 teaspoons vanilla extract

  • 3 cups apples, chopped

  • 1 cup nuts, chopped, pecans or walnuts

For the Caramel Icing

  • 2 cups confectioners' sugar

  • 2 tablespoons butter, softened

  • 1 teaspoon vanilla extract

  • 4 to 6 tablespoons caramel dessert topping

  • 3 to 6 tablespoons milk, or enough for a thin glaze

  • Chopped nuts, for garnish, optional

Steps to Make It

  1. Heat the oven to 325 F.

  2. Generously butter a 12-cup Bundt cake pan, covering all the nooks and crannies. Dust with flour.

  3. Combine the vegetable oil with sugar; add eggs, one at a time, beating after each addition.

  4. Combine the flour, salt, and baking soda together, and add to the first mixture.

  5. Stir in the vanilla extract.

  6. Fold in apples and nuts.

  7. Spoon the batter into the prepared cake pan, and spread it evenly.

  8. Bake in  the preheated oven for 1 hour and 10 minutes to 1 hour and 20 minutes. A toothpick inserted into the cake should come out clean.

  9. Cool the cake on a rack for 10 minutes in the pan; invert the cake onto a rack, and place it on a large sheet of foil or parchment paper. 

  10. When the cake has cooled completely, drizzle with your favorite icing or glaze, such as our caramel icing.

Caramel Icing

  1. Combine the powdered sugar with the 2 tablespoons of softened butter, 1 teaspoon of vanilla extract, and 4 tablespoons of caramel dessert topping. Beat with a few tablespoons of milk. Add more milk and/or caramel sauce to taste and for drizzling consistency.

  2. Spoon over the cake, letting excess drip to the foil or parchment. If desired, sprinkle with more chopped nuts or toasted coconut.

  3. *If desired, replace 1/2 to 1 cup of the granulated sugar with packed brown sugar.

Recipe Variation

  • This cake does not include spices. If you want a spiced apple cake, add 1 1/2 to 2 teaspoons of ground cinnamon and about 1/4 teaspoon of ground nutmeg to the dry ingredients.

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