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4.63 from 8 votes

Apple Bundt Cake {Apple Dapple Cake}

This moist apple Bundt cake with caramel sauce is an old-fashioned, easy dessert that has been loved for generations!
Course Dessert
Cuisine American
Keyword apple bundt cake, apple cake, apple dapple cake, moist apple cake recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings 16 slices
Calories 397kcal
Author Blair Lonergan




  • 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



  • 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.


  • 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.


  • 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!



  • Add extra spices to the cake, such as ground ginger, allspice, or cloves.
  • For a less-sweet cake, omit the caramel sauce or reduce the sugar in the cake batter slightly.
  • Add raisins or sweetened dried cranberries to the cake.
  • Flavor the caramel sauce with whiskey or bourbon instead of vanilla extract!
  • 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.
  • Grease and flour the Bundt pan before adding the batter to prevent sticking. For a convenient shortcut, I like to use this baking spray that has flour in it. Nothing ever sticks to the pan when I use that stuff!
  • Peel the apples and cut them into a fine dice. You don't want big chunks of apple in the cake, which will make it harder to slice cleanly.
  • Use a firm baking apple, such as Honey Crisp or Granny Smith. These apples hold their shape and won't break down into mush.
  • Whisk or stir constantly while making the caramel sauce. This prevents it from burning and keeps it nice and smooth.
  • Allow the cake to cool completely before slicing.


Serving: 1slice | Calories: 397kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 336mg | Potassium: 117mg | Fiber: 2g | Sugar: 41g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg