Old Fashioned Apple Bundt Cake
This old fashioned apple bundt cake is topped with a caramel drizzle, which soaks into the cake. It's moist and tender, and perfect for fall!
Ingredients
For the cake:
- 1½ cups vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- 3 cups diced and peeled apples
For the glaze:
- ⅓ cup evaporated milk
- 1 stick butter
- ¾ cup brown sugar
Instructions
For the cake:
- Preheat oven to 350°F. Generously grease a bundt pan.
- In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla.
- In another large bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Add the flour mixture to the sugar mixture, stirring gently just until combined.
- Add the apples and stir to combine.
- Transfer the batter to the prepared bundt pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the bundt pan.
For the glaze:
- While the cake is cooling, place the evaporated milk, butter, and brown sugar in a small saucepan. Heat just until the butter is melted, taking care not to let the mixture boil.
- Turn the cake out onto a cooling rack with a piece of parchment paper or a pan underneath to catch the excess glaze.
- Pour the glaze over the warm cake (most of it will soak into the cake). Let cool, then slice and serve.
Video
Notes
Be sure to generously grease the bundt pan so the cake doesn't stick. You can also run a butter knife gently around the edges before removing it from the pan.
Use your favorite variety of apples (I used mostly honeycrisp) for this recipe. Avoid Red Delicious or Gala, which get too mushy in a baked cake.
The cake will keep for 3–4 days at room temperature or up to one week in the fridge, tightly covered.
Any extra glaze that falls off the cake can be scooped up with apple slices (YUM!).
Have some leftover evaporated milk? Butterscotch fudge, chocolate marshmallow fudge, ding dong cake, and old fashioned sweet potato pie all call for a partial can of evaporated milk to use the leftovers.
Nutrition
Calories: 579kcalCarbohydrates: 76gProtein: 5gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 43mgSodium: 313mgPotassium: 124mgFiber: 2gSugar: 51gVitamin A: 96IUVitamin C: 2mgCalcium: 45mgIron: 2mg
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