This Caramel Apple Bundt Cake is a fantastic treat, filled with sweet apples and topped with gooey caramel. It’s perfect for fall or any time you want a cozy dessert!
Trust me, the smell while it bakes is heavenly! I like to serve it warm with a scoop of ice cream on the side—who can resist that combo? 🍏🍦
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cake, providing structure. You can use a gluten-free flour blend if you need a gluten-free option.
Apples: I recommend using Granny Smith or Honeycrisp apples for their tartness and sweetness. If you’re short on apples, pears work nicely too!
Butter: Unsalted butter is best for controlling the salt in the cake. If you’re dairy-free, coconut oil or vegan butter can be alternatives.
Sour cream: This adds moisture and tang. If you don’t have any, use plain yogurt or buttermilk as a substitute.
Walnuts/Pecans: They add crunch to the cake. If you have nut allergies, feel free to leave them out or replace them with pumpkin seeds.
How Do I Ensure My Cake is Perfectly Moist?
To keep your Caramel Apple Bundt Cake moist, avoid over-mixing the batter once you add the flour. Over-mixing can create a tough texture. Also, be sure not to bake it for too long; once a toothpick comes out clean, it’s ready!
- Start by checking the cake a few minutes before the recommended baking time to prevent dryness.
- Using room temperature ingredients helps them blend better, which creates a lighter cake.
- Let the cake cool properly in the pan to keep it moist. Inverting it too quickly can cause it to break.
How Can I Make a Perfect Caramel Glaze?
Making caramel can be tricky, but the glaze for this cake is simple! Ensure you stir constantly to prevent burning. Once you bring it to a simmer, keep an eye on it; simmering too long can make it too thick.
- Start with a medium heat to help the sugar dissolve without burning.
- Let it cool slightly before pouring over the cake; this helps it drizzle nicely.
Enjoy baking and relishing your Caramel Apple Bundt Cake—it’s sure to be a hit!
Delicious Caramel Apple Bundt Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream or plain yogurt
- 3 cups peeled, cored, and chopped apples (about 3 medium apples)
- 1 cup chopped walnuts or pecans (optional)
For the Caramel Glaze:
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and roughly 55-65 minutes to bake, plus cooling time. You’ll want to allow at least 15-20 minutes for the cake to cool and another few minutes for the glaze to set. Overall, plan for about 2 hours from start to finish for a delightful dessert!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Then, grease and flour a bundt pan or spray it with non-stick baking spray. Make sure to coat all the grooves so the cake will come out easily later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ground cloves until they are evenly mixed.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together. Continue until the mixture is light and fluffy, which will take about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs to the butter mixture one at a time, making sure to beat well after each addition. Then, mix in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients:
Now, it’s time to mix the wet and dry ingredients! Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Be careful not to over-mix; just stir until combined.
6. Fold in Apples and Nuts:
Gently fold in the chopped apples and any nuts you’re using, making sure they are evenly distributed throughout the batter.
7. Bake the Cake:
Pour the batter into the prepared bundt pan, spreading it out evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Once baked, let the cake cool in the pan for about 15-20 minutes. After that, carefully invert it onto a wire rack to cool completely.
9. Make the Caramel Glaze:
While the cake is cooling, prepare the caramel glaze. In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring it to a simmer, stirring constantly for about 3-5 minutes until the mixture is smooth and thickened.
10. Finish the Glaze:
Remove the glaze from the heat and stir in the vanilla extract and a pinch of salt. Allow the glaze to cool slightly; it should thicken a bit but still be pourable.
11. Glaze the Cake:
Once the cake has cooled completely, drizzle the caramel glaze generously over the top, letting it flow down the sides.
12. Serve and Enjoy:
Slice up your delicious Caramel Apple Bundt Cake and enjoy it! It’s great on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream for a little extra indulgence!
Enjoy your moist, flavorful Caramel Apple Bundt Cake with that luscious caramel topping! Happy baking!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are popular choices for their flavor and texture, you can use any baking apples you prefer. Just make sure they’re firm and not overly sweet, as that can affect the overall taste of the cake.
How Can I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to warm it up slightly before serving for the best texture!
Can I Freeze This Cake?
Yes, you can freeze the Caramel Apple Bundt Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for about 3 months. Thaw it overnight in the refrigerator before serving.
What Can I Do If My Caramel Glaze Is Too Thick?
If your caramel glaze thickens too much while cooling, simply warm it up gently over low heat and stir in a small splash of cream or milk until you reach the desired consistency.
