My grandmother used to prepare this amazing apple Bundt cake every Thanksgiving. It has long been a household favorite!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 1 (9- inch) Bundt cake |
Ingredients
- 2 cups white sugar
- 1 ½ cups vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 2 medium Granny Smith apples – peeled, cored and chopped
- 1 cup chopped walnuts
- ½ cup butter
- 2 teaspoons milk
- ½ cup brown sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan.
- Beat sugar, oil, vanilla, and eggs in a large bowl with an electric mixer until light and fluffy. Combine flour, baking soda, cinnamon, and salt; stir into batter just until blended. Fold in apples and walnuts using a spoon. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the crown or the cake comes out clean, about 1 hour to 1 hour 20 minutes. Allow cake to cool in pan for about 15 minutes then invert on to a wire rack.
- To make the caramel glaze: Heat butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, then remove from the heat. Drizzle over warm cake.
- Place a sheet of aluminum foil under the cooling rack to catch the caramel drips.
Nutrition Facts
| Calories | 682 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 374 mg |
| Sugars | 46 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and moist. I think it needed more glaze. Next time, I think I will pour it in the cake pan while it’s cooling so it can soak in. When I drizzled it on top, it just ran off the sides. I will be making it again.
Amazing!
I wish I could say something different, but this recipe as written is just wrong. I made no changes. At the 1 hour mark I opened the oven to a cake that was so overcooked as to be rock hard on the outside though the middle parts were moist and edible. This is not, as written, something I can even serve to my family.. it’s currently occupying a spot in my garbage can. The flavor is really nice, but without rewriting the recipe and/or processes it doesn’t work. I’m really disappointed.
The cake is perfect, but, the glaze looked good when put on the cake but when hardened it turned grainy. This is twice I made it and the same results.
I made this cake after a neighbor brought it to my mom. My parents loved it SO much they got the recipe from her and shared it with me. Now I’ve made it twice and we all LOVE it! So easy and delicious! I went a little crazy and used 3 teaspoons of cinnamon, added three shakes of ground cloves and a pinch or two of nutmeg. This recipe has such great bones. No, it’s NOT too much oil so don’t let other reviewers fool you. I used Canola Oil and the amount was perfect. I’ll bet they just forgot some of the flour. It happens… The batter is a thick batter so don’t worry about that. The cake itself is not too dense and perfectly moist. The nuts end up tasting like candied nuts… Amazing!!! Also, I used pecans instead of walnuts. Just a taste preference… You should definitely make this cake!!! By the way, it is annoying to me too, when people entirely change a recipe and then rate it. I simply added more spices and swapped out the nuts. I did not mess with the amounts of flour, sugar, eggs or oil. Sometimes I think recipe makers cut down on the amount of spices because long ingredient lists can intimidate people. Definitely save this recipe and make it for tonight! You won’t regret it!
This recipe is a winner at our house. Guests are often hoping that I have baked it for their visit! Also, it is incredibly easy to make. I am completely blind and I have no trouble following the directions. My husband likes to make the glaze and he uses bourbon instead of water.
I love this recipe it is so easy and everyone in my family just loves it. I make it through out the fall and winter months.
I couldn’t get out of the pan but that was my fault.
This wasn’t that good. I wouldn’t put the salt next time and I would add more sugar. It just wasn’t sweet enough for me. Really disappointed since most reviews were good.
Delicious. Easy to make, smells heavenly while baking and tastes as good as it smells. Used Gala apples. Next time I will chop the nuts smaller, but that is all I would change.
Whoa! This was a tremendous find. It was outstanding. Very lucky find.
I thought an hour and twenty minutes was a bit pong at that temp, and I was right. Mine was over cooked at one hour. Outer was dark brown. Was still moist inside. Glaze was good but I didn’t boil it long enough to melt all the sugar. Cake was okay but nothing remarkable. Probably won’t make it again
Made this countless times, only change was using butter instead of oil and also used 3 Granny Smith apples. Great recipe.
I added 1/2 teaspoon of nutmeg and completely left out the nuts. I also used cake flower instead which made it so much softer.
This cake is wonderful. I used 1 cup oil and 1/2 cup applesauce. It turned out great. Will make this again.
This was very delicious and moist! For a finer texture, I grated the apples instead of chopping them.
Unfortunately I listened to the reviews about changing the ingredients. I used 1 cup oil and 1/2cup applesauce, 1 cup brown and 1 cup white sugar. Also cooked it at 325 for 70 minutes. The cake is way too dense and not moist at all. I’m an experienced baker and know how to mix cakes. I will try it again without changing any of the ingredients. I should know better.
Fantastic cake, but I followed suggestions to cut down the oil and only used 1 cup instead of 1 1/2 – it was still very moist, so stick with 1 cup.
My boyfriend loved it. I didn’t have enough green apples, so I used one Granny smith and one jazz apple. I used 1 1/14 cup of canola oil after reading reviews. The batter does get SUPER thick before you put it in the pan, which I was concerned about but it didn’t seem to matter. I baked it for 70 minutes @ 350 which was perfect. It was cooked but the middle was moist for sure while the outside was harder. I’d make this again with the applesauce substitutions just to see how it is.
The whole family of 6 loved it. I altered nothing except cooking at 325 for 70 min.
Everyone loved this cake, it was delicious! This is my go to cake recipe and you don’t have to wait until fall to make it. I’ve made it at least 4 times now