This Caramel Apple Bundt Cake is a moist and cozy treat that combines sweet apples with rich caramel sauce. It’s perfect for fall gatherings or a simple dessert at home.
Seriously, who can resist that gooey caramel drizzled on top? I love serving it warm with a scoop of vanilla ice cream—it’s a sure way to make everyone smile! 🍏🍰
Key Ingredients & Substitutions
Apples: Granny Smith apples are perfect for their tartness, which balances the sweetness. If you prefer sweeter apples, Fuji or Honeycrisp work well too. You can also mix different types for added flavor!
Flour: All-purpose flour is great, but if you want a gluten-free option, use a 1:1 gluten-free baking flour. Just ensure it includes xanthan gum for proper texture.
Butter: Unsalted butter is best to control the salt. If you’re looking for a dairy-free option, try coconut oil or vegan butter, though it may slightly change the flavor.
Sour Cream: Greek yogurt is a great substitute and adds a tangy flavor. You can also use buttermilk in a pinch—it will make the cake a bit lighter!
How Do I Get the Perfect Caramel Sauce?
Making caramel sauce can be tricky, but with these tips, you’ll nail it! The key is to keep an eye on your heat and stir constantly.
- Start by melting the butter in a saucepan over medium heat, then add the brown sugar and cream.
- Stir the mixture until it comes to a boil, then reduce the heat slightly.
- Let it boil for 2-3 minutes without stirring, which helps it thicken. Stir periodically, but not too much!
- Remove from the heat, add vanilla, and let it cool for a bit before drizzling over the cake.
Using these techniques will help you achieve a luscious caramel that pairs beautifully with your cake!
Caramel Apple Bundt Cake
Ingredients You’ll Need:
For The Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 3 cups peeled, cored, and chopped apples (Granny Smith or your choice)
For The Caramel Sauce:
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Topping:
- 1/2 cup chopped walnuts or pecans, toasted
- Optional: a pinch of sea salt to sprinkle on top of caramel
How Much Time Will You Need?
This recipe takes approximately 30 minutes of prep time and 1 hour of baking time. After baking, let it cool for about 15 minutes. Plus, you’ll want to allow the caramel sauce to cool slightly before drizzling. In total, you’re looking at around 2 hours for everything to come together, but most of that is hands-off time when the cake is baking!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). Take your 10-inch Bundt pan and grease it well with butter or cooking spray, then sprinkle a little flour to coat the insides. This will help the cake come out easily later!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix of dry ingredients adds a lovely flavor to your cake!
3. Creaming the Butter and Sugars:
Next, in a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Beat this mixture for about 3-5 minutes until it’s light and fluffy—this step is important for a tender cake!
4. Adding Eggs and Vanilla:
Add the eggs into the butter mixture one at a time, mixing well after each addition. Then stir in the vanilla extract—it will smell amazing!
5. Combining Wet and Dry Ingredients:
Now it’s time to bring the dry and wet ingredients together! Alternately add the flour mixture and sour cream (or yogurt) to the butter mix. Start with a bit of dry, add some sour cream, then more dry, and so on, mixing just until everything is combined. Do not over mix!
6. Folding in the Apples:
Gently fold in the chopped apples, ensuring they are evenly distributed throughout the batter without breaking them up too much.
7. Filling the Bundt Pan:
Pour the apple batter into your prepared Bundt pan and smooth the top with a spatula to make it even.
8. Baking the Cake:
Place your Bundt pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the cake—it should come out clean when it’s ready!
9. Cooling the Cake:
Once baked, let the cake cool in the pan on a wire rack for about 15 minutes. After that, invert it onto a serving plate to cool completely.
10. Making the Caramel Sauce:
While the cake cools, let’s whip up the caramel sauce! In a medium saucepan over medium heat, combine the brown sugar, heavy cream, butter, and salt. Stir continuously until it comes to a gentle boil.
11. Thickening the Caramel:
After boiling for about 2-3 minutes, stir constantly to thicken the mixture. Remove it from the heat and mix in the vanilla extract. Let it sit for a few minutes to cool and thicken further.
12. Drizzling on the Caramel:
Once the cake has cooled completely, drizzle the caramel sauce generously over the top and let it drip down the sides. Yum!
13. Finishing Touches:
Sprinkle the toasted nuts over the caramel topping for added crunch. If you’re a fan of salted caramel, don’t forget to add that pinch of sea salt!
14. Serving:
Enjoy your beautiful Caramel Apple Bundt Cake as it is, or serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for any gathering or just as a treat for yourself!
Enjoy every bite of your moist, aromatic caramel apple Bundt cake packed with cozy autumn flavors! 🍏🍰
Can I Use Different Apples For This Cake?
Absolutely! While Granny Smith apples are a great choice for their tartness, you can use Fuji, Honeycrisp, or any other apple you enjoy. Mixing a couple of different types can also add a nice depth of flavor to the cake!
Can I Make This Cake Ahead of Time?
Yes, you can prepare the cake a day in advance. Once it’s cooled completely, wrap it tightly in plastic wrap and store it at room temperature. The caramel sauce can also be made ahead and stored in the refrigerator. Just warm it up slightly before drizzling on the cake!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have extra caramel sauce, it can be stored in the fridge for up to a week. Just reheat it before serving!
Can I Freeze This Cake?
Yes, you can freeze the unglazed cake! Wrap it well in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When ready to enjoy, thaw it in the fridge overnight before drizzling with caramel and serving.
