This fresh apple Bundt cake is the perfect fall dessert! Every bite is packed with warm spices, sweet chunks of apple, and crunchy nuts, all tied together with a buttery caramel glaze.
The old-fashioned fresh apple cake recipe (sometimes called “Apple Dapple Cake”) is super-moist inside with nice, crisp edges from the Bundt pan. Pair a slice with a dollop of whipped cream or a scoop of vanilla ice cream!
Table of Contents
Before You Get Started
Before diving into the recipe, here are a few key things to know that will help your cake turn out perfectly every time:
- Best apples to use: Firm baking apples like Granny Smith or Honeycrisp hold their shape and won’t turn mushy. Fuji, Braeburn, and Jonagold apples are other sweet options that hold up well in the baking process.
- Peeling the apples is not mandatory; however, it’s definitely my preference. Peeling helps them blend into the cake and eliminates a potentially unpleasant chewy, tough texture. You don’t want big chunks of apple in the cake, which will make it harder to slice cleanly, so cut them into a fine dice.
- Oil vs. butter: Using oil in the batter keeps the cake extra moist. If you prefer more buttery flavor, you can swap in part melted butter.
- Pan prep: Grease and flour your Bundt pan well to avoid sticking. A nonstick spray with flour works great, too.
- Glaze timing: Pour some glaze while the cake is warm so it soaks in, then drizzle more over the cooled cake for a pretty finish.
** Tip: To keep your cake from sticking, make sure your Bundt pan is completely dry before you grease it. Even a drop of water can cause the cake to grab onto the pan.
How to Make Apple Dapple Bundt Cake
Think of this process like baking with your grandmother. It’s not fussy, but a few tips make all the difference.
Step 1: Prep the Apples
Peel and dice your apples into small, even pieces so they bake evenly. About 3 cups is perfect, which is usually 3 to 4 medium apples.
** Tip: If your apples are very juicy, blot them with a paper towel before folding into the batter. This keeps the cake from getting soggy.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. This blends the spices evenly so you don’t end up with clumps of cinnamon.
** Flavor Tip: Cinnamon and nutmeg are classic, but a pinch of allspice or cloves will deepen the flavor if you like.
Step 3: Mix the Wet Ingredients
In a large bowl, use a hand mixer to beat the eggs, sugar, oil, and vanilla until the mixture is light and fluffy. This step gives the cake a tender crumb.
Step 4: Combine
Mix the dry mixture into the wet mixture until just combined. Gently fold in the apples and nuts. Don’t overmix here.
** Texture Note: The batter will be very thick — similar to a pound cake batter — and that’s good!
Step 5: Bake the Cake
Transfer the batter to your prepared Bundt pan and bake at 350°F for about 70 to 80 minutes. A toothpick inserted in the center should come out clean.
** Tip: If the top is browning too quickly, tent the cake loosely with foil during the last 15 minutes of baking.
Step 6: Make the Caramel Glaze
While the cake bakes, whisk brown sugar, butter, cream, and salt in a saucepan. Bring it to a boil, stirring often, then cook for 2 minutes before removing from the heat. Stir in vanilla for a smooth, rich glaze.
Step 7: Glaze and Cool
While the cake is still warm in the pan, poke holes with a wooden skewer and pour about ¾ cup of the warm glaze over the top. Let it sit for 15 to 20 minutes to soak in.
Flip the cake out of the pan and cool completely. Warm up the remaining glaze and drizzle it over the top before serving.
Variations
- Add extra spices to the cake, such as ground ginger, allspice, or cloves.
- Add raisins or sweetened dried cranberries to the cake.
- Leave out the nuts or swap them for pecans, walnuts, or even hazelnuts.
- Flavor the caramel sauce with whiskey or bourbon instead of vanilla extract!
- Swap part of the all-purpose flour with whole wheat for a slightly nuttier flavor.
- For another festive Bundt cake, try this easy rum cake recipe.
Preparation and Storage Tips
- Storage: The cake keeps well covered at room temperature for up to 3 days, or in the fridge for up to 5 days. If your house is particularly warm, it’s best to store the cake in the refrigerator. Remove it from the fridge an hour before serving to let it come back to room temperature.
- Freezing: Wrap tightly in plastic and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge. Glaze just before serving if possible.
- Make-ahead: Bake the cake a day in advance, let it soak in the glaze, and add the final drizzle before serving.
Excellent cake that everyone loved. If you’re lucky to have any left, it’s even better the next day. It was not labor intensive at all, quite easy to make…
– Marci
Frequently Asked Questions
How do I keep the cake from sticking to the pan?
Grease and flour the pan thoroughly, and let the cake cool for at least 15 minutes before turning it out.
Can I bake this in a different pan?
Yes, you can use a 9 x 13-inch dish and bake for about 40 to 45 minutes, or divide the batter into loaf pans.
Why did my cake sink in the middle?
Usually the oven temperature was too low or the batter was overmixed. Make sure to preheat your oven and mix gently.
My glaze is too runny. How do I fix it?
Cook it a bit longer so it thickens. If it’s too thick, whisk in a splash of cream to loosen it.
How can I make the cake less sweet?
Cut the sugar back by ¼ cup. You can omit the caramel glaze, too.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Apple Bundt Cake
Ingredients
FOR THE CAKE
- 3 large eggs
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I use regular table salt for this recipe; not kosher salt)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup chopped pecans or walnuts
- 3 cups peeled and finely diced apples (about 3-4 medium apples)
FOR THE CARAMEL GLAZE
- 1 cup packed light brown sugar
- ¾ cup (1 ½ sticks) salted butter, softened at room temperature
- ¼ cup heavy cream or half-and-half
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
MAKE THE CAKE
- Preheat oven to 350°F. Grease and flour a Bundt pan; set aside. In a large bowl, use an electric mixer to beat together the eggs, sugar, oil, and vanilla extract until light and fluffy. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the egg mixture; mix just until combined.
- Gently fold in the nuts and apples.
- Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Leave the cake in the pan while you prepare the glaze.
MAKE THE CARAMEL GLAZE
- Combine the brown sugar, butter, cream, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring or whisking frequently.
- Once the mixture comes to a boil, continue cooking and whisking constantly for 2 minutes. Remove from the heat; stir in the vanilla.
GLAZE THE CAKE
- While the cake is still warm in the pan, use a long wooden stick to poke holes all over.
- Pour about ¾ cup of the glaze over the cake. Allow the cake to sit in the pan and soak up the glaze for about 15-20 minutes. Place the remaining glaze in a microwave-safe bowl, cover with plastic wrap, and refrigerate until the cake is cool. After the cake sits in the pan to absorb the glaze for about 15-20 minutes, turn it out onto a wire rack to cool completely.
- Once the cake is cool, microwave the remaining glaze in 10-second intervals until the caramel is soft and smooth again. Drizzle the remaining caramel over the top of the cool cake.
- Slice and serve!
Notes
- Use a firm baking apple, such as Honey Crisp or Granny Smith. These apples hold their shape and won’t break down into mush.
- To Bake the Cake in a Regular Pan: The Bundt pan gives the cake a beautiful texture — moist on the inside and crisp on the edges. If you prefer, however, you can bake the cake in a 9 x 13-inch pan, and decrease the baking time to about 40-45 minutes.
- I find that it’s easiest to slice the cake cleanly when the cake has cooled to room temperature.
- The cake keeps well covered at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for 3 months. If your house is particularly warm, it’s best to store the cake in the refrigerator. Remove it from the fridge an hour before serving to let it come back to room temperature.
- Serve a slice with a drizzle of extra caramel sauce, a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a sprinkle of toasted pecans or walnuts.
Nutrition
I’ve made this cake several times and each time it has come out great. It is delicious just as written and needs no adjustments…
– Kathy
Apple season is big business in the mountains of Virginia; check out this collection of more than 40 apple recipes!
Originally published in September, 2020, this post was updated in October, 2025.
Hi Blair —
As one of the Thanksgiving orphans that meet at friends’ houses, I decided instead of a veg or mahed potatoes I’m gonna make your cake! Just wondered what you think: How would a maple syrup glaze work on this?
Hi, Bob! Happy Thanksgiving! 🙂 I think the maple glaze would be great. Maybe one like this: https://www.theseasonedmom.com/maple-walnut-cake/
Hope you enjoy the cake!
Made this cake today and OH MY GOSH. This may be the best thing I’ve ever made. It’s so delightful- and honestly was not difficult to make at all.
How do you store your cake leftovers?
Yay! I’m so glad that you loved it, Amanda! I usually keep a few slices in the fridge for a few days. Since it’s such a big cake and there are often more leftovers than we can get through right away, I like to freeze the extras. Just wrap tightly in plastic wrap and then again in foil. It will keep in the freezer for up to 3 months. The caramel glaze doesn’t look quite as nice when you unwrap and thaw it, but the cake still tastes delicious!
My cake did not turn out as described. It was very bland and not moist at all. I only cooked it 65 minutes and it was very well done.
We’re sorry to hear this, Paula, but appreciate your feedback. We hope you continue to enjoy other recipes on our site!
I lost my recipe and searched for one similar. If I’m not mistaken, this is exactly the same recipe but with better directions. I am anxious to serve it to my family and friends. I’ll circle back and add to my comments. Thank you.
We hope you enjoy it, Toni!
i made this recipe and i put it into 8 small loaf pans. really yummy. fabulous thick batter so i added a splash of milk and it has turned out great!
We’re so glad you enjoyed it!
Hello
I plan on trying your recipe for Thanksgiving and am wondering what size bundt pans this will work with.
Thank you! ☺️
Hi Zephaniah,
We use a 10-cup bundt pan. We hope you enjoy!
Can u cook day before if so how do I store?
Hi, Lisa! Absolutely! I think it just gets better and better as it sits. 🙂
Store the cake in an airtight container at room temperature for 2 to 3 days, or in the fridge for up to 5 days. If your house is particularly warm, it’s best to store the cake in the refrigerator. Remove it from the fridge an hour before serving to let it come back to room temperature.
Wrapped tightly in plastic wrap and aluminum foil, the cake will stay fresh in the freezer for up to 3 months.
Hi Blair,
I wish I could give this 10 stars!! I brought this bundt cake to a place where I play cards weekly and needless to say I didn’t bring any home they absolulty loved it. I also got asked by one of the card players who is a great friend to make one for her to take to her Thanksgiving.
Thank you so much, Karen! This made our day.
Really good
Thank you, Cyndy!
I made this cake exactly according to directions. The cake itself is very good, but I would bake it for 45 minutes. I baked it for 60 minutes and it was too long. If I would have baked it for the prescribed time it would ha been hard as a rock. I left the cake to cool on a wire rake. It was nice and soft at first but when it was cooled completly the outside of the cake was very hard and the inside was too brown.
We’re sorry the cake didn’t turn out as expected, but appreciate your feedback! Out of curiosity, did you use a bundt pan? We want to make sure we can adjust the recipe if needed so that doesn’t happen again!
My cake won’t release from the pan…. Any suggestions? I did oil and flour the pan per recipe. Thanks
Just want to let you know my cake released from pan perfectly…. Patience is the key!!! I am taking to a small gathering and am anxious to see how it goes over!!! I made this before for family and it was a big hit!!! Thank you!!!
Oh, great!!! I just saw this. Hope it was a hit!
Hi, Vicki! Ugh, I’m so sorry to hear that. If it’s stuck in a single place, I would try to run a knife down the side to loosen it. Even if a little bit sticks to the pan, you might be able to “patch it” back on and hide that with some caramel glaze later. My favorite way to prevent sticking is to use a nonstick spray that’s designed for baking (such as Pam Baking). I haven’t had that issue when I spray a generous amount of that onto all of the little crevices of my pan at the outset. Hope you can still enjoy it!
Love to purchase your Bundt pan ???.
Where ?.
Thanks!.
Hi Betty! We love the Nordic Ware bundt cake pans. The one you see in the photos is called the Anniversary pan.