Fresh Apple Bundt Cake with Caramel Glaze

Why you’ll love it

• Incredibly moist thanks to oil, brown sugar and lots of fresh apples.
• No mixer needed: just two bowls, a whisk and a spatula.
• Make-ahead and travels well, perfect for fall gatherings.

Quick facts

Ingredients

For the cake

• 3 cups (375 g) all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp fine salt
• 1/2 tsp ground nutmeg
• 1 1/4 cups (300 ml) vegetable or canola oil
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) packed light brown sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 3 medium apples (about 1 lb / 450 g after peeling), such as Honeycrisp or Granny Smith, peeled and cut into 1/2-inch (1 cm) dice (about 3 1/2 cups)
• 1 cup (115 g) chopped pecans or walnuts, toasted (optional)
• Softened butter or baking spray with flour, for the pan

For the caramel glaze

• 4 tbsp (55 g) unsalted butter
• 1/2 cup (100 g) packed light brown sugar
• 3 tbsp heavy cream
• 1/4 tsp fine salt
• 1/2 tsp vanilla extract

Step-by-step method

1. Prepare the pan. Heat the oven to 350°F (175°C) with a rack in the center. Generously grease every ridge of a 10- to 12-cup bundt pan with softened butter and dust with flour (or use baking spray with flour), tapping out the excess.

2. Mix the dry ingredients. In a medium bowl, whisk the flour, cinnamon, baking soda, salt and nutmeg.

3. Mix the wet ingredients. In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs and vanilla for about 1 minute, until smooth and slightly thickened.

4. Make the batter. Add the dry ingredients to the wet ones and fold with a spatula just until no streaks of flour remain. The batter will be very thick; that is normal.

5. Add the apples and nuts. Fold in the diced apples and the pecans until evenly distributed. The juice from the apples will loosen the batter as it bakes.

6. Bake. Spoon the batter into the pan, smooth the top and tap the pan on the counter to settle it. Bake 55–65 minutes, until a long skewer inserted into the thickest part comes out clean.

7. Cool and unmold. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack and let it cool completely, about 1 1/2 hours.

8. Make the glaze. In a small saucepan over medium heat, melt the butter with the brown sugar, cream and salt, stirring. Bring to a boil and boil 1 minute, stirring constantly. Remove from the heat, stir in the vanilla and let cool 10–15 minutes, until thickened but still pourable.

9. Glaze and serve. Set the cake on a serving plate and spoon the caramel glaze over the top, letting it drip down the sides. Let the glaze set 15 minutes before slicing.

How to know it is done

The cake is done when a long skewer inserted into the thickest part comes out clean or with a few moist crumbs (no wet batter), the top is deep golden brown and springs back when pressed lightly, and the cake starts to pull away from the sides of the pan. An instant-read thermometer should read 200–205°F (93–96°C) in the center.

Tips for the best result

• Grease the pan very carefully, getting into every ridge; this is the key to a clean release.
• Dice the apples small and evenly so they soften completely and the cake slices neatly.
• Toast the nuts for 6–8 minutes at 350°F (175°C) for a deeper, crunchier flavor.
• Do not glaze a warm cake: wait until it is completely cool or the glaze will soak in and slide off.

Variations and substitutions

• Nut-free: leave out the pecans or replace them with 1/2 cup (75 g) raisins.
• Simple glaze: instead of caramel, dust with powdered sugar or whisk 1 cup (120 g) powdered sugar with 2 tbsp apple cider.
• Pear version: use firm, ripe pears instead of apples.
• Extra spice: add 1/2 tsp ground ginger and 1/4 tsp ground cloves to the dry ingredients.
• Loaf or sheet cake: bake in two 9×5-inch loaf pans for 50–60 minutes or in a 9×13-inch pan for 40–45 minutes.

Storage and reheating

Keep the glazed cake covered at room temperature up to 2 days, or refrigerate up to 5 days (bring slices to room temperature before serving). To freeze, wrap the unglazed cooled cake (or individual slices) tightly in plastic wrap and foil and freeze up to 3 months; thaw overnight at room temperature and glaze before serving. Warm a slice in the microwave for 10–15 seconds if you like it warm.