This apple bundt cake has been a go-to dessert in my kitchen for crisp autumn afternoons and impromptu weekend visits. I first developed this version one October when an overabundance of Granny Smith apples and a craving for a dense, sliceable cake met a yearning for something saucy. The tartness of the apples cuts through the richness of the batter, while the caramel sauce adds a glossy, buttery finish that makes each slice feel celebratory. The texture is moist and slightly tender from sour cream, with enough structure to hold a clean slice from a 10–12 cup pan. I discovered small adjustments that make a big difference: finely chopping the apples so they disperse evenly, warming the caramel until just thinned enough to pour, and letting the cake cool in the pan for precisely 15–20 minutes so it releases beautifully. This cake has shown up at birthday brunches, neighborhood potlucks, and quiet Sunday afternoons. My family always compliments the balance of warm spices and sweet caramel, and I love how the aroma of cinnamon and baking apples fills the house while it bakes.

Ingredients

• All-purpose flour: 2 1/2 cups — use a reliable brand like King Arthur or Gold Medal, spooned into the cup and leveled for accurate measurement. Flour provides structure and a tender crumb when not overworked.
• Leavening and spices: 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg — these create lift and warm aromatics. Freshly grated nutmeg will give the best flavor.
• Fats and sugars: 1 cup vegetable oil, 1 cup packed brown sugar, 1/2 cup granulated sugar — oil keeps the cake moist and allows it to stay soft for days; brown sugar adds depth and a slight molasses note.
• Eggs and dairy: 3 large eggs, 2 teaspoons vanilla extract, 1/2 cup sour cream — eggs give structure, vanilla lifts the flavor, and sour cream adds tang and tenderness.
• Apples: 2 medium Granny Smith apples, peeled and finely chopped — choose firm tart apples so they keep their texture and contrast the sweet caramel.
• Caramel sauce: 1 cup granulated sugar, 6 tablespoons unsalted butter cut into cubes, 1/2 cup heavy cream at room temperature, 1/2 teaspoon vanilla extract — these four ingredients become a silky, glossy sauce; room-temperature cream prevents seizing.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Generously butter a 10–12 cup bundt pan, pressing butter into every crevice. Lightly dust with flour, or sift a thin layer of flour over the greased pan and tap out excess — this prevents sticking and ensures a clean release. Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisking aerates the flour and evenly distributes leaveners and spices. Combine wet ingredients: In a large bowl, whisk together 1 cup vegetable oil, 1 cup packed brown sugar, 1/2 cup granulated sugar, and 2 teaspoons vanilla until smooth. Add 1/2 cup sour cream and 3 large eggs, mixing until fully incorporated. If using a hand mixer, keep to low speed to avoid over-aerating the batter. Add dry to wet and fold apples: Gently fold the dry ingredients into the wet mixture until just combined — a few streaks of flour are fine. Overmixing develops gluten and makes the cake tough. Fold in the finely chopped apples until distributed evenly. Bake: Pour batter into the prepared bundt pan, smoothing the top with a spatula. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots. Cool and release: Allow the cake to cool in the pan for 15–20 minutes — this short rest helps the cake firm up and reduces the risk of tearing. Invert onto a wire rack and let cool completely before glazing so the caramel doesn’t slide off a steaming cake. Make the caramel sauce: In a medium saucepan over medium heat, add 1 cup granulated sugar. Stir constantly with a heatproof spatula until the sugar melts and turns an amber color, about 6–8 minutes. Add 6 tablespoons unsalted butter and whisk until incorporated (it will bubble up). Slowly pour in 1/2 cup room-temperature heavy cream while whisking; let simmer 1–2 minutes to thicken, then remove from heat and stir in 1/2 teaspoon vanilla. Cool 10–15 minutes until slightly thickened but still pourable. Assemble: Place the cooled cake on a serving platter and pour the warm caramel over the top, allowing it to drip down the sides. Let it sit 5–10 minutes so the sauce sets slightly, then slice and serve.

Storage Tips

Store at room temperature covered loosely for up to 24 hours; beyond that, refrigerate to preserve the caramel and prevent spoilage. Use an airtight container or wrap the cake plate with plastic wrap, but avoid pressing wrap against the caramel. For longer storage, slice the cake and freeze portions in freezer-safe containers or tightly wrapped foil. To reheat, unwrap and warm slices in a microwave for 12–20 seconds or in a 300°F oven for 5–7 minutes until the caramel softens.

Ingredient Substitutions

Swap Granny Smith for Honeycrisp or Fuji if you prefer a sweeter apple; reduce brown sugar by 2 tablespoons if using sweeter apples. For a lighter sauce, replace half the butter with light butter and use half-and-half instead of heavy cream, but note the sauce will be less rich and slightly thinner. To make it dairy-free, use plant-based sour cream and a non-dairy butter and cream alternative for the sauce, though texture and flavor will change.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to contrast temperatures and textures. Garnish with toasted chopped pecans or a dusting of ground cinnamon. This is lovely alongside coffee for brunch, or with a robust black tea for an afternoon treat. For a holiday table, plate with seasonal roasted pears and a few fresh apple slices for color.

Cultural Background

Apple cakes have deep roots in American and European home baking traditions, where apples were preserved and baked into dense loaves and tarts. This bundt adaptation leans on Central European bundt pan heritage while embracing American caramel-sauce sensibilities. The combination of tart apples and caramel is a modern twist on classic apple-and-sauce pairings found across family kitchens.

Seasonal Adaptations

In fall, increase cinnamon to 1 1/2 teaspoons and add 1/2 teaspoon ground cloves for a spiced note. In winter, fold in 1/2 cup chopped toasted walnuts. In summer, use tart cherries instead of apples for a fruit-forward variation. For a holiday presentation, stir 1 tablespoon bourbon into the caramel for a warm, boozy glaze.

Meal Prep Tips

Make the cake a day ahead and keep it uncovered at room temperature until the caramel is made. Prepare the caramel up to 24 hours in advance and gently rewarm in a saucepan over low heat, whisking to return it to a pourable consistency. Slice just before serving for the freshest presentation, and portion into individual containers for grab-and-go breakfasts or desserts.

There’s joy in making a simple batter and finishing with a glossy sauce — it turns an ordinary afternoon into a small celebration. Share slices with neighbors or keep a few for yourself; this cake rewards both company and quiet moments alone with a good cup of tea.