This Caramel Apple Bundt Cake is a cozy treat that combines moist cake with sweet apple bits and rich caramel. Perfect for fall or anytime you crave a little sweetness!
Baking this cake fills my kitchen with a wonderful smell! I love serving it warm with a drizzle of more caramel on top. It’s like a hug in cake form! 😊
Key Ingredients & Substitutions
All-Purpose Flour: The base of the cake, giving it structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking flour.
Apples: I recommend using tart apples like Granny Smith for a great flavor contrast. If they’re not available, sweet apples like Fuji will work too. You could even use pears for a twist!
Sour Cream/Greek Yogurt: Both keep the cake moist. If you want a lighter option, you can substitute unsweetened applesauce or a dairy-free yogurt if needed.
Nuts: Walnuts or pecans add a nice crunch. If allergies are a concern, simply leave them out or use seeds instead!
How Do You Get the Perfect Caramel Glaze?
The caramel glaze is a highlight of this cake, so getting it just right is important. Here’s how to achieve that smooth, glossy finish:
- Start by melting butter over medium heat; stir in the brown sugar and cook until bubbly (about 2-3 mins).
- Remove it from heat and gently whisk in the heavy cream, powdered sugar, vanilla, and salt until combined. A whisk works best to keep it smooth.
- Let it cool slightly to thicken. If it’s too thin, it’ll run right off the cake; too thick, and it won’t drizzle nicely.
Experimenting with this glaze can lead to great flavors—try adding a pinch of cinnamon or a dash of espresso for something special!
Caramel Apple Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 2 large apples (such as Granny Smith or Fuji), peeled, cored, and chopped into small chunks
- ½ cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting (optional)
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This Caramel Apple Bundt Cake takes about 20 minutes to prepare and 50-60 minutes to bake. After baking, allow time for cooling before adding the caramel glaze. Overall, plan for about 2 hours from start to finish if you include cooling time.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 10-inch Bundt pan is important to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry mixture is the base of your cake, so mix well and set it aside.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy—about 3-4 minutes is usually perfect.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract to add that lovely flavor!
5. Combine Ingredients:
Now, gradually add the dry flour mixture in three parts, alternating with the sour cream or Greek yogurt. Start and end with the flour. Mix just until everything is combined, being careful not to overmix. We want a tender cake!
6. Fold in Apples and Nuts:
Gently fold the chopped apples and nuts (if using) into the batter. This adds delicious bits of flavor throughout the cake!
7. Fill the Bundt Pan:
Pour the batter evenly into your prepared Bundt pan, smoothing it out gently with a spatula.
8. Bake the Cake:
Bake the cake for 50-60 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, it’s ready!
9. Cool the Cake:
Once baked, let the cake cool in the pan on a wire rack for about 15 minutes. After that, carefully invert it onto a serving plate and let it cool completely.
10. Make the Caramel Glaze:
While the cake is cooling, prepare the caramel glaze. In a medium saucepan, melt the butter over medium heat, then stir in the brown sugar and cook for 2-3 minutes until bubbly.
11. Mix in Cream and Sugar:
Remove the saucepan from heat and whisk in the heavy cream, powdered sugar, vanilla extract, and a pinch of salt until everything is smooth and well mixed.
12. Thicken the Glaze:
Let the glaze cool slightly to thicken it so it will drizzle nicely over the cake.
13. Glaze the Cake:
Once the cake is completely cool, generously drizzle the caramel glaze over the top.
14. Dust with Powdered Sugar:
If you like, sprinkle a bit of powdered sugar on top before serving for a lovely finishing touch!
Enjoy your delicious, moist Caramel Apple Bundt Cake with that irresistible caramel glaze! It makes for a perfect dessert to accompany tea or coffee, especially in the cozy autumn months!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Fuji apples are fantastic choices for their balance of sweetness and tartness, you can use any favorite apple you have on hand. Just keep in mind that sweeter apples may make the cake a bit sweeter overall.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Just wait to add the caramel glaze until you’re ready to serve for the best presentation!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, you can refrigerate it, but it’s best when enjoyed at room temperature. Just pop it in the microwave for a few seconds to warm it up if preferred!
Can I Substitute the Butter for Oil?
While the recipe calls for butter for a rich flavor, you can substitute with a neutral oil like vegetable or canola oil. Use about ¾ of the amount of butter (so for 1 cup, use about ¾ cup of oil) to maintain moisture. However, this may slightly alter the flavor and texture.
