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Best Apple Dapple Bundt Cake Recipe with Easy Caramel Glaze

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This incredibly moist apple bundt cake with a rich caramel glaze was a happy accident that turned into a signature dessert. Studded with soft apple chunks and toasted pecans, it’s a fall favorite that stays moist for days.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 cup heavy cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups peeled and chopped apples (about 3 medium apples, Honeycrisp or Granny Smith recommended)
  • 1 cup chopped pecans or walnuts, optional (toasted for extra flavor)
  • 1/2 cup unsalted butter (for glaze)
  • 1 cup packed light brown sugar (for glaze)
  • 1/4 cup heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 325°F (163°C). Generously grease a 10-cup bundt pan with butter or non-stick baking spray that contains flour.
  2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice. Set aside.
  3. In a large mixing bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar and 1 cup packed brown sugar until light and fluffy, about 3-4 minutes on medium speed. Scrape down the sides halfway through.
  4. Beat in 4 room-temperature eggs, one at a time, mixing well after each addition until smooth and glossy.
  5. Mix in 1 cup heavy cream and 2 teaspoons vanilla extract until just combined. The batter will look thin.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. Use a rubber spatula to scrape the bottom of the bowl.
  7. Gently fold in 3 cups chopped apples and 1 cup toasted pecans (if using) with a rubber spatula until evenly distributed.
  8. Pour the batter into the prepared bundt pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let the cake cool in the pan on a wire rack for exactly 15 minutes. Invert onto the cooling rack and let cool completely before glazing, about 1-2 hours.
  10. For the glaze: In a medium saucepan over medium heat, combine 1/2 cup butter, 1 cup brown sugar, and 1/4 cup heavy cream. Stir constantly until butter melts and mixture comes to a gentle boil. Boil for 1 minute without stirring, then remove from heat. Stir in 1 teaspoon vanilla and a pinch of salt. Let cool for 5 minutes until slightly thickened.
  11. Place the cooled cake on a serving plate. Slowly pour the warm caramel glaze over the top, letting it drip down the sides. Let the glaze set for about 10 minutes before slicing.

Notes

Room temperature ingredients are crucial for best texture. Set eggs and cream out 1 hour before baking. For the glaze, let it cool 5-7 minutes until it coats the back of a spoon before pouring over the completely cooled cake. Use a light-colored metal bundt pan if possible; if using dark, reduce oven to 315°F and check 5 minutes earlier. The cake tastes even better the next day.

Nutrition

Keywords: apple dapple bundt cake, caramel glaze, apple cake, bundt cake, fall dessert, apple recipe, easy cake

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