Apple Cinnamon Bundt Cake Recipe with Salted Caramel Swirl
This homemade apple cinnamon bundt cake with salted caramel is everything we love about fall baking. Ground walnuts create a lightly crisp exterior, while ribbons of salted caramel keep the crumb moist, tender, and perfectly balanced. It’s an easy, foolproof apple cake we’ve made countless times — and it never disappoints.
Servings: 10 -12 servings
Calories: 533kcal
Video
Equipment
Ingredients
- 3¼ cups (390g) cake flour
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1 cup walnuts. finely ground (no large pieces, similar to the grind of flour)
- 1¼ cups vegetable or canola oil
- 2 cups (420g) dark brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla bean paste or 2 tsp pure vanilla extract
- ½ cup (120g) whole milk Greek yogurt
- 2 Tbsp salted caramel, store-bought or homemade
- 2 cups apple, peeled, finely grated (~2 large apples), such as Honeycrisp
- Confectioner’s sugar
Instructions
- Prepare the bundt pan. Preheat oven to 350°F (175°C). Coat a standard 12-cup bundt pan with nonstick baking spray.
- Mix dry ingredients. In a large mixing bowl, whisk together 3¼ cups (390g) cake flour, 1½ tsp ground cinnamon, 1 tsp baking soda, 1 tsp Kosher salt, and 1 cup finely ground walnuts.
- Mix wet ingredients. In the bowl of a stand mixer fitted with paddle attachment, beat together 1¼ cups canola oil and 2 cups (420g) packed brown sugar until well mixed, about 1 minute on medium speed. Add 3 eggs, 1 tsp vanilla bean paste, and ½ cup (120g) Greek yogurt. Continue mixing on medium speed for 2 minutes, scraping the sides halfway through.
- Combine. Gently fold wet ingredients into dry ingredients until only a few streaks of flour are remaining. Add grated apple, then fold until just incorporated.
- Assemble. Pour batter into prepared bundt pan until about ⅔ full. Pour caramel sauce evenly on top, then swirl into cake batter using a butter knife. Top with remaining batter, smoothing the top with a spatula.
- Bake the cake. Bake for 60-70 minutes, or until a cake tester inserted into the cake comes out with only a few moist crumbs. Let cake cool for 10 minutes before inverting onto a wire rack. Enjoy warm or at room temperature. Serve with a light dusting of confectioner’s sugar (optional).
Notes
- To freeze: Once completely cool, wrap the whole cake (or individual slices) tightly in plastic wrap, then again in aluminum foil. Store directly in the freezer or in an airtight bag.
- To thaw or reheat: Defrost overnight in the refrigerator or unwrap and warm in the microwave on medium power for 1–2 minutes, until soft and tender.
Nutrition
Serving: 1slice | Calories: 533kcal | Carbohydrates: 59.1g | Protein: 8.4g | Fat: 30.5g | Saturated Fat: 5.3g | Cholesterol: 47mg | Sodium: 339mg | Fiber: 2.7g | Sugar: 28.4g
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