This Caramel Apple Bundt Cake has been a fall-and-holiday staple at my table for years. I first experimented with this combination on an overcast October afternoon when my pantry and fruit bowl were full of apples and I wanted a single-pan dessert that felt special without being fussy. The batter is rich but simple, studded with tart-sweet apple pieces and toasted pecans, and the warm caramel poured over the still-warm cake sinks into the crumb just enough to keep every slice moist and indulgent. The texture balances tender cake, slightly crisp nut bits, and sticky-sweet top notes from the caramel.

I love this version because it uses straightforward ingredients you can find year-round and comes together in one bowl. I typically use Jonagold apples for their firm flesh and balanced sweetness, which hold up well during baking; feel free to use Honeycrisp, Fuji, or Granny Smith depending on how tart or sweet you prefer the final bite. This cake is my go-to for weekend brunches and potlucks—neighbors always ask for the recipe, and it brings me back to afternoons sipping tea while watching the sun hit the caramel gloss on the bundt ridges.

Ingredients

• Eggs (3): Bring to room temperature for best volume when beaten; they help create a tender crumb and bind the batter. Use large eggs for consistent results.
• Granulated Sugar (2 cups): Provides structure and sweetness; avoid substituting all with brown sugar or the texture will become denser. For a slightly deeper flavor, use a mix of half white and half light brown sugar.
• Canola Oil (1 1/2 cups): Keeps the crumb moist and tender; neutral oil lets the apple and caramel flavors shine. You can substitute melted butter for a richer note but the cake will be firmer.
• Vanilla Extract (2 teaspoons): Adds background warmth—use a good-quality pure extract for best aroma.
• All-Purpose Flour (3 cups): Creates the structure; spoon and level your cups for accuracy or weigh if possible (about 360 grams total). Overmixing will develop gluten and tighten the crumb.
• Salt (1 teaspoon): Balances sweetness and enhances flavor—use fine salt for even distribution.
• Baking Soda (1 teaspoon): Gives lift and a tender texture; ensure it is fresh for reliable rise.
• Apples (3 cups, peeled and chopped): I used Jonagold for a sweet-tart balance that holds shape. Chop into uniform 1/2-inch pieces so they distribute evenly.
• Pecans (1 cup, coarsely chopped): Toast lightly in a dry skillet for 3 minutes to boost aroma and crunch before folding into the batter.
• Caramel Sauce: Butter (1/2 cup), milk (1/4 cup), brown sugar (1 cup), pinch of salt. The small amount of milk keeps the caramel pourable while the brown sugar supplies depth.

Instructions

Preheat and Prepare Pan: Set the oven to 350 degrees F. Grease and flour a 12-cup bundt pan thoroughly, tapping out excess flour so ridges retain detail. A spray with flour included or brushing with melted butter and dusting with flour works well to ensure a clean release. Beat Eggs and Combine Wet Ingredients: In a large mixing bowl, beat the eggs until foamy with a whisk or mixer on medium speed; this traps air for a lighter texture. Gradually add the granulated sugar while mixing, then blend in the canola oil and vanilla until smooth. The mixture should look glossy and homogenous. Mix Dry Ingredients and Fold: Whisk together the flour, salt, and baking soda in a separate bowl to distribute leavening. Add dry ingredients to the wet mixture in two additions, folding gently to avoid overworking. Stop when streaks disappear; overmixing gives a tough result. Add Apples and Pecans: Stir in the chopped apples and toasted pecans until evenly distributed. The fruit will add moisture; distribute evenly so each slice has a balanced amount of apple and nut. Bake: Pour batter into the prepared bundt pan and smooth the top. Bake at 350 degrees F for about 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan once halfway through if your oven has hot spots. Make the Caramel Sauce: While the cake bakes, combine butter, milk, brown sugar, and a pinch of salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly, and let boil for 3 minutes to thicken slightly. Remove from heat and set aside to cool a little; it will thicken as it cools. Finish and Glaze: When the cake is done, cool it in the pan for 10 minutes on a wire rack. Gently invert the bundt onto a platter. Using a bamboo skewer or thin skewer, poke shallow holes across the top surface. Slowly pour the warm caramel over the cake, letting it drizzle into the holes and down the sides. Serve warm or at room temperature.

Storage Tips

To keep the cake at its best, cool completely before covering. If you plan to eat it within 48 hours, store at room temperature in an airtight cake carrier to preserve both texture and caramel shine. For longer storage, wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving. If you glaze before storing, refrigerate and serve chilled or warmed briefly in the oven at 300 degrees F for 10 minutes.

Ingredient Substitutions

If you prefer butter's flavor, substitute melted unsalted butter 1:1 for canola oil; expect a slightly firmer crumb and richer taste. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it. Swap pecans for walnuts or omit nuts to make it nut-free. For a less-sweet caramel, reduce brown sugar to 3/4 cup and add an extra pinch of salt to balance.

Serving Suggestions

Serve slices warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream to cut through the sweetness. For a brunch twist, pair with sharp cheddar slices or a robust black coffee. Garnish with a sprinkle of toasted pecan pieces and a few thin apple slices for visual appeal. This cake also plays nicely on dessert platters alongside spiced cookies or a citrus tart for holiday spreads.

Cultural Background

The bundt pan has roots in central European ring cakes, popularized in North America in the mid-20th century. Combining apple and caramel draws on classic confectionery traditions—apples cooked or glazed have long been paired with brown sugar and butter in American home cooking. This cake nods to those farmhouse desserts while using streamlined modern techniques and a one-bowl approach that suits contemporary kitchens.

Seasonal Adaptations

In autumn and winter, enhance the batter with 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg for warming spice. For spring or summer, use tart-firm apples like Granny Smith or mix in summer stone fruit in place of some apples. During holidays, fold in 1/2 cup dried cranberries and zest of an orange for brightness; serve with a drizzle of spiced caramel infused with a cinnamon stick while it simmers.

Meal Prep Tips

To prep ahead, bake and cool the cake a day ahead and store unglazed wrapped at room temperature. Prepare the caramel sauce and refrigerate in a sealed container; gently rewarm on low before using. For portioned meal prep, slice and wrap individual portions and chill; warm a single slice in the microwave for 20-30 seconds and pour a spoonful of warmed caramel before serving for quick desserts throughout the week.

Bring this cake to your next gathering: its forgiving, adaptable, and a reliable crowd-pleaser. The combination of moist crumb, tender apple pieces, and sticky caramel makes it a memorable finish to any meal—try it once and youll find a spot in your baking rotation for years to come.