Caramel Apple Bundt® Cake

Caramel Apple Bundt® Cake
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 25 mins
  • TOTAL TIME
    2 hrs 40 mins
  • SERVING
    12 People
  • VIEWS
    25

Indulge in the cozy flavors of fall with this Caramel Apple Bundt Cake. A moist and tender cake infused with homemade caramel and studded with juicy apples, topped with a luscious caramel drizzle. It's a show-stopping dessert that's surprisingly easy to make!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    88 g
  • Cholesterol
    137 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    17 g
  • Sodium
    388 mg
  • Sugar
    58 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the caramel sauce: In a small saucepan, combine heavy cream, butter, vanilla, and salt. Cook over medium-low heat, stirring occasionally, until the butter is melted and the mixture begins to bubble gently (about 5 minutes). Remove from heat and keep warm.

Image Step 02
02 Step

Recipe View Make the caramel: In a large, light-colored saucepan with high sides, combine sugar, corn syrup, and water. Cook over medium heat, swirling the pan occasionally (do not stir), until the mixture turns a deep amber color (15 to 20 minutes). Reduce heat to low and carefully whisk in the warm cream-butter mixture. Be cautious, as the caramel will bubble vigorously. Stir constantly until smooth. Continue cooking over low heat, stirring occasionally, for 5 minutes more. Remove from heat.

Image Step 03
03 Step

Recipe View Set aside 1/2 cup of the caramel sauce for the cake batter. Reserve the remaining caramel for the topping. Allow both to cool to room temperature.

Image Step 04
04 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan thoroughly to prevent sticking.

Image Step 05
05 Step

Recipe View Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg until well combined.

Image Step 06
06 Step

Recipe View Prepare the wet ingredients: In a large bowl, beat together brown sugar, butter, and white sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in applesauce, sour cream, the reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined.

Image Step 07
07 Step

Recipe View Combine wet and dry ingredients: Gradually add half of the flour mixture to the wet ingredients, mixing until just combined. Mix in the remaining flour mixture until just combined. Be careful not to overmix.

Image Step 08
08 Step

Recipe View Fold in the apples: Gently fold in the diced apples until they are evenly distributed throughout the batter.

Image Step 09
09 Step

Recipe View Pour the batter into the prepared Bundt® pan, spreading it evenly. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs attached (55 to 60 minutes).

Image Step 10
10 Step

Recipe View Cool the cake: Allow the cake to cool in the pan for 30 minutes. Then, gently run a knife around the edge of the pan to loosen the cake. Invert the cake onto a wire rack to cool completely (15 to 30 minutes).

Image Step 11
11 Step

Recipe View Drizzle with caramel: Just before serving, pour the remaining caramel sauce over the top of the cake, allowing it to drizzle down the sides. If the caramel has thickened too much, gently reheat it in the microwave or on the stovetop until it reaches a pourable consistency.

For best results, use room temperature ingredients to ensure a smooth batter and even baking.
Be very careful when adding the cream mixture to the hot caramel, as it will bubble up and can cause burns. Use a long-handled whisk and stand back.
If you don't have Granny Smith apples, you can use another tart variety like Honeycrisp or Braeburn.
The caramel sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently before using.
To prevent the cake from sticking, grease the Bundt pan thoroughly with shortening and dust with flour, or use a baking spray specifically designed for Bundt pans.

Isobel Champlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 8 Ratings)
Total Reviews: (5)
  • Olga Smitham

    I was a little intimidated by the caramel, but the instructions were so clear and easy to follow. My cake turned out perfectly!

  • Lilly Hansen

    The caramel is amazing on ice cream, just like the recipe said! Thanks for the tip!

  • Selmer Johnston

    I added a pinch of cardamom to the batter for an extra layer of warmth. Delicious!

  • Mario Miller

    This is the best apple cake I've ever made! So moist and flavorful.

  • Arianna Medhurst

    This cake was a huge hit at our family gathering! The caramel sauce is divine!

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