When apple season rolls around, my biggest problem is deciding which of my ever growing list of apple recipes I should make. Should I opt for the Crisp, the Cobbler, the Cake, the Pie, or the Apple Bundt Cake? It’s these tough decisions that remind me that life is sweet!
I love everything about this Apple Bundt Cake, including how moist and soft it is from the diced apples, and the cinnamon apple flavor combined with a hint of cream cheese filling and the sweet caramel sauce. It’s really one of the best bundt cakes ever! I find any excuse to make it as it’s always a crowd favorite! If you love this one, try my Sticky Toffee Pudding!
About the Apples:
Which type of apples? Any baking apple will work great for this apple bundt cake! I tend to prefer Granny Smith apples but I also like Gala apples, Honeycrisp, and Golden Delicious. Use your favorite apple or whatever you have on hand! Peel or no peel? For ease and to save time, I like to use my Johnny Apple Peeler to peel and slice the apples all at once. However, you could leave the peel on if you so chose, just make sure not to include any large chunks of peel.
How to Make Apple Bundt Cake:
Make the Caramel Sauce: this can be made and stored in the refrigerator up to 1-2 weeks ahead of time.
Make the cream cheese filling: beat the cream cheese until smooth, add powdered sugar, vanilla and egg and mix until smooth.
Make the cake batter: Whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside. Toss the diced apples with lemon juice and set aside. In another bowl mix oil and sugars, applesauce and vanilla. Add the egg and mix until well blended. Stir in the dry ingredients and diced apples. Don’t over-mix.
Add filling: Pour half of the batter evenly into a greased and floured bundt pan. Spoon the cream cheese mixture in a line along the center of the batter (being careful not to let it touch the sides of the pan). Spoon the remaining batter on top.
Bake in preheated oven for 60-75 minutes or until a toothpick inserted in the cake comes out clean. Cool for 5-10 minutes before inverting onto a wire rack.
Serve with caramel sauce drizzled on top. Store leftover cake in the refrigerator for 4-5 days.
Make Ahead And Freezing Instructions:
To make ahead: The caramel sauce and filling can be made 2-3 days in advance and stored in the refrigerator. To freeze: Allow the cake to cool completely and cover it well with plastic wrap and aluminum foil. Freeze for up to 3 months. Allow it to thaw overnight in the refrigerator and set it on the counter to come to room temperature before serving. Serve with warm caramel sauce.
Consider trying these popular apple recipes:
Apple Cobbler Caramel Pecan Apple Crisp Apple Pie
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