This apple cake with caramel glaze has been a staple in my kitchen for as long as I can remember. I first discovered the base of this cake in a dog-eared cookbook I found at a flea market one rainy afternoon; after a few tweaks—more apples, a touch more cinnamon, and a glossy brown sugar glaze—it became the dessert everyone asked me to bring to potlucks. The texture is tender and slightly dense, with cinnamon-scented pockets where the apple bits cling to the batter. The walnuts add a pleasant crunch that contrasts beautifully with the soft crumb, and the caramel glaze brings everything together with a buttery, not-too-sweet finish.

I love baking this when the apples are at their best: crisp Granny Smiths give a bright, tart counterpoint to the cake's sweetness. I often make it on weekends when I have time to savor the process—the house fills with the aroma of baking apples and brown sugar, and that moment when the glaze hits the warm cake and softens into a glossy, sticky sheen never fails to feel celebratory. It’s forgiving enough for an enthusiastic beginner but satisfying enough to be part of a special family dessert rotation.

Ingredients

• White sugar: Provides sweetness and helps the cake brown. I use standard granulated sugar; if you prefer a slightly richer flavor, a mix of half white and half cane sugar works well.
• Vegetable oil: Keeps the crumb moist and tender; neutral oils like canola or sunflower are ideal. Avoid strong-flavored oils that will compete with the apples.
• Vanilla extract: Adds depth and rounds the flavors—use pure vanilla extract for the best aroma.
• Eggs: Provide structure and lift; room temperature eggs incorporate more evenly into the batter.
• All-purpose flour: The base of the batter; measure by spooning into the cup and leveling off to avoid a dry cake.
• Baking soda and salt: Leavening and flavor balance—make sure your baking soda is fresh for proper rise.
• Ground cinnamon: A warm note that complements the apples; feel free to add a pinch of nutmeg for extra warmth.
• Granny Smith apples: Tart, firm apples that hold their shape when baked. Peel, core, and chop into roughly 1/2-inch pieces so they distribute evenly.
• Walnuts: Toast lightly before chopping for extra flavor. Swap for pecans if preferred.
• Butter, milk, and brown sugar (for glaze): Combine on the stove into a glossy caramel—use unsalted butter to control seasoning.

Instructions

Prepare and preheat: Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan or use a nonstick spray with flour for easy release. Allow refrigerated items like eggs to come to room temperature for 10–15 minutes so they emulsify smoothly. Beat wet ingredients: In a large bowl, beat 2 cups white sugar, 1 1/2 cups vegetable oil, 2 teaspoons vanilla extract, and 3 large eggs with an electric mixer until light and slightly fluffy—about 2 to 3 minutes. You want the mixture pale and aerated; this helps the cake rise evenly. Combine dry ingredients: Whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1 teaspoon salt in a separate bowl. This ensures the baking soda is evenly distributed and prevents pockets of leavening. Mix batter: Stir the dry mixture into the wet mixture just until blended. Overmixing develops gluten and will make the cake dense—stop when you no longer see streaks of flour. The batter will be thick but pourable. Fold in apples and nuts: Gently fold in 2 medium Granny Smith apples (peeled, cored, and chopped) and 1 cup chopped walnuts using a spatula or wooden spoon. Make sure the fruit is evenly distributed; if pieces are too large, the cake may have uneven pockets while baking. Fill the pan and bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 1 hour to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through if your oven has hot spots; start checking at 55 minutes to avoid overbaking. Cool briefly and remove: Allow the cake to cool in the pan for about 15 minutes so the structure sets. Run a thin knife around the edges, then invert onto a wire rack. Let the cake rest while you prepare the glaze—warm cake soaks up glaze better than a completely cooled cake. Make the caramel glaze: In a small saucepan over medium heat, combine 1/2 cup butter, 2 teaspoons milk, and 1/2 cup packed brown sugar. Stir until the sugar dissolves, then bring to a gentle boil for 30 seconds to thicken. Remove from heat and let cool for a minute so it thickens slightly before drizzling. Glaze and serve: Drizzle the warm caramel over the warm cake, letting it pool in the Bundt ridges. Slice once the glaze is set slightly and serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Storage Tips

To keep the cake fresh, cool completely then store in an airtight container at room temperature for up to three days. If you live in a warm climate or have a glaze that becomes soft at room temperature, refrigerate and allow the cake to come to room temperature before serving for the best texture. For longer storage, wrap the cake tightly in plastic wrap and foil and freeze for up to three months. Thaw in the refrigerator overnight and warm gently in a 300 degrees F oven for 10–12 minutes to revive the crust and soften the glaze.

Ingredient Substitutions

For a nut-free version, omit walnuts or substitute toasted sunflower seeds for crunch. Swap vegetable oil for melted unsalted butter if you prefer a richer flavor—use 1 3/4 cups melted butter to replace 1 1/2 cups oil for a slightly denser crumb. To reduce sugar, try 1 1/2 cups white sugar plus 1/4 cup maple syrup; reduce oven sugar impact on browning and monitor baking time. For gluten-free options, use a 1-to-1 gluten-free flour blend and add an extra teaspoon of baking powder if needed to maintain rise.

Serving Suggestions

Serve warm slices with a scoop of vanilla ice cream or a spoonful of crème fraîche to balance the sweetness. For a brunch spread, pair with strong coffee or a lightly spiced chai. Garnish with chopped toasted walnuts and a light dusting of cinnamon if you want a polished presentation. For a lighter serving, offer thin slices alongside fresh fruit like pear slices or poached apples; the tart fruit keeps the dessert from feeling overly rich.

Cultural Background

Apple cakes are a classic in many baking traditions, especially in American and European home baking where fall apple harvests inspired a host of comforting desserts. This style—oil-based, studded with fruit and nuts, finished with a simple caramel—draws on the practicality of pantry baking: easy-to-store staples combined with seasonal fruit. Variations appear across regions, from dense German-style apple cakes to lighter coffee cakes; the common thread is celebrating the apple’s texture and flavor.

Seasonal Adaptations

Autumn is ideal for this cake when apples are at their peak; add a teaspoon of ground allspice or a tablespoon of apple cider for extra depth. In winter, swap apples for pears and use maple syrup in the glaze for a festive twist. In spring and summer, reduce the spices and fold in diced peaches or nectarines instead of apples for a fruit-forward adaptation. For holiday feasts, sprinkle the finished cake with chopped candied pecans and a drizzle of warmed bourbon caramel.

Meal Prep Tips

Make the batter a day ahead—store covered in the refrigerator and bring to room temperature before baking. The apples will release a bit of juice; gently fold any accumulated liquid back into the batter to avoid a dry cake. The glaze can be prepared in advance and refrigerated; rewarm gently before drizzling so it becomes pourable. For portable portions, slice the cake and wrap individual pieces for lunches or bake in muffin tins for single-serve treats (adjust baking time to 18–22 minutes).

Make this cake your cozy go-to: it’s forgiving, adaptable, and reliably delicious, and the caramel glaze gives it a touch of indulgence without complicated technique. Enjoy making it your own and sharing it with people you love.