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,
I’m interested in what kind of apples you use for this cake??
I’ve had really good luck with honey crisp for pies lately.
Hi, Barbara! I used Honey Crisp here. Definitely a favorite, and we have so many on hand at the moment because the kids picked an overwhelming amount at a local orchard recently. 🙂
What do you think about substituting cardamom for cinnamon?
Hi, Shirley! I think that would work well! 🙂
Not sure where I went wrong but the batter mix seemed quite dry, and when cooked the overall cake was incredibly sweet. I used granny smith apples which are usually quite tart, but I think next time I’d use about half as much sugar. Nice combination of flavours though.
Hi, Rachel! I’m sorry that you found the cake too sweet. The batter should definitely be thick — kind of like a pound cake batter — but the cake should be really moist when it’s baked.
my batter was very thick, more than a pound cake but less than cookie dough. I had to spoon the batter into the bundt pan but the results were amazing. I love this recipe more than the one I have. I did up the nutmeg to 1 tsp equal to the recipie I currently use. I mixed my nuts , pecans and english walnuts, omitted the raisins on one and added to the second cake to see which I preferred I had a combo of apples so I mixed them as well. Thanks for sharing this recipe.
I’m so glad that you liked it, Terri! Yes — the batter is definitely supposed to be very thick. It creates such a dense, moist cake — love it!
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. Only change was I omitted the nuts since most of the family prefer cake without nuts. I trying to decide which cake to make between 2 different recipes, very happy I decided on this one.
Awesome! Thank you, Marci! I agree — it just gets better as it sits. I’ve been known to have a slice for breakfast in the days after I bake it. 🙂 So glad that you enjoyed it as much as we do.
I really liked this recipe, the Roma apples I used might be the reason, but I thought way too sweet as well. Soaked raisens in rum – to make it special !
Hi Blair,
Made this cake about a month ago. It was very moist and delicious. Will be making it again. Your recipes are very easy to make and I have just about all of the ingredients in my pantry.
That’s so good to hear, Janet! Thanks for your note. My goal is to create and share recipes that are accessible to most home cooks — regardless of experience, budget, or location. I’m glad that you find them useful! 🙂
Does this freeze well?? Have lots of harilsen (sp?) apples and serving my ladies group at church in 2 weeks. Would like to make now while I have the time. Thanks
Hi, Marsha! It does freeze pretty well. I think it’s best 1-2 days after it’s been baked — it just gets even more moist as it sits and the flavors come together. I find that when it’s frozen and thawed, the outer edge isn’t quite as “crisp” as it is when it’s really fresh (it gets soft when thawed), and you don’t notice the glaze on the outside as well. So, all of that said, it’s up to you! I think you lose a little bit in freezing it, but it’s still tasty!
wow is all I can say, I am not a baker but we had some delicious apples that were not firm enough for us eat & I did not to want to throw them away so to google I went. The Seasoned Mom was the best fit for my interest & @ the end of my baking journey was I ever glad nothing but delicious, moist, crusty with a great flavorful texture & taste. You can’t go wrong with this gal’s recipe. Happy baking!!
That’s amazing, Carolyn! Thank you so much for taking the time to come back and leave a note. I’m so glad that you found the recipe and that you enjoyed the cake! 🙂
Can I make this cake without the glaze, maybe with a powdered sugar glaze instead? Thank you!
Hi, Janet! You can, but it won’t taste nearly as good. 🙂 The glaze adds a rich, buttery flavor, but it also adds a lot of moisture to the cake. It would be like a tres leches cake without some of the milk. Not terrible, but not the same.
This cake looks delicious! I would like to bake in mini Bundt pans (6 mini Bundt to one pan). Would there be a decrease in the baking time?
Thanks
Hi, Tomi! Yes, you will need to reduce the total baking time for the smaller cakes. I haven’t tested it myself, but I would start to check the mini cakes after about 20-25 minutes. Hope you enjoy!
This looks delicious and is beautifully presented! I can’t wait to make it. Also, I love your cake stand. Would you mind sharing where you bought it? I’ve been looking for a new cake stand, but can’t decide on one. But this looks perfect! Thank you for your wonderful recipes. You truly have made me a better cook. My family appreciates it, too.
Hi, Carol! Thank you for your kind note! The cake stand is from Target. It’s part of the Hearth and Hand line. I bought mine years ago, but it looks like they still have a similar one here: https://www.target.com/p/12-34-wood-tall-cake-stand-threshold-8482/-/A-79520016#lnk=sametab
There are other options as well, so you can browse at this link: https://www.target.com/s?searchTerm=hearth+and+hand+cake+stand
Thank you, Blair! I’ll look into getting the cake stand. It’s certainly very affordable at Target.,
Hi Blair!
This Apple Dapple Cake is beyond amazing! I have to admit, the first time I tried putting caramel bits in, and they just sank to the bottom (live and learn!), but it was delicious anyway! Just made another batch into 6 mini bundt loaves and 2 small ones and will be sending one out to my mom in Florida (she just doesn’t get that “fall fever” like we do in Upstate New York!). I can honestly say this is the BEST_RECIPE_EVER for an apple bundt cake! Thank you sooooooo much!
Thank you so much, Kathy! I appreciate your kind words, and I’m glad that you’ll even be able to share some with your mom! 🙂
Just made this with a standard 12 cup Bundt Cake pan and cooked it for about 57 mins,…started checking then, toothpick came out clean. I also only used about 1 lb (Weight after cutting)….of apples cubed after cutting. Looks great, will update after tasting.
A REALLY nice cake, especially for Fall! It’s labor intensive, but what wonderful old recipe isn’t? And SO worth it!
Thank you, Debbie. I’m so glad that you like it!
Yes yes was so darn good !
I had Mn. Apple syrup and blended some of that in and using lesser carmel recipe and added orange oil to batter with cranberries and reduced the sugar by 1/4 cup plenty sweet the cake was ! Recipe Its a keeper !!
Thankyou.
Thank you, Jane!
I made the caramel but it was grainy? What did I do wrong?
Hi, Lu! If you find that your caramel separates or becomes grainy when heating it on the stovetop, this is likely due to crystallization or because the temperature gets too hot. Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan. It loses its moisture and turns back into a sugar crystal. If this crystal touches the melted mass, it causes the caramel to seize up and become grainy.
To avoid grainy caramel, stir very gently so that the ingredients aren’t splashing up against the sides of the saucepan. If some sugar does get on the sides of the pan, just take a pastry brush and dip it in hot water, washing the sugar back down into the rest of the mixture. Also, make sure that the sugar melts into the butter before the mixture boils.
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. Eventually I have made two minor changes. I very finely chop the walnuts in a little electric food processor so it almost like course cornmeal with a few larger bits, I only do this to have a finer texture. The other change is that I shred the apple using a box grater. It is quicker and easier, but does make for a smoother texture cake. These changes don’t make much of a difference, it makes for a less textured cake. If someone is making this for the first time it should be made as written, I promise it will be a hit. I did make a bourbon butterscotch, and added a little more bourbon than it asked for. Thanks for such a great recipe!
Thank you, Anne! Your version sounds delicious. I appreciate you sharing those tips. So glad that you enjoy the cake!
How many cups is your Bundt pan?
Hi, Nini! It’s this 12-cup Bundt: https://www.amazon.com/Nordic-Ware-50077-Anniversary-Bundt/dp/B06VTJJ5DL?linkCode=ll1&tag=theseamom-at-rc-bundt-pans-20&linkId=bcc2e98ec8df267cccbbbc8b1d899246&language=en_US&ref_=as_li_ss_tl&th=1
WOW. Amazing cake !! I had someone say it was the best cake he had ever had in his whole life. What a fantastic review!! Thank you so much.
This made our day! Thank you, Christine.
This is my favorite non-chocolate cake! It comes out perfect every single time. I make the whiskey sauce to top the cake. I chop the nuts finely in a little food processor. The cake gets tons of compliments!
This made our day! Thank you, Rose. We’re so glad you enjoy it.
Blair can you use butter instead of all in the cake?
Sorry I meant to say oil
Hi Linda! We haven’t tested it and can’t say for sure but probably wouldn’t recommend it as the taste and texture of the cake will change.
Do you or can you refrigerate the cake after glazed?
Hi Cathy! Yes, this cake stores well in the fridge for up to 5 days. We hope you enjoy!