This Caramel Apple Bundt Cake is a sweet treat that combines soft cake with juicy apples and a delicious caramel glaze. It’s perfect for fall gatherings or any time you want something cozy!
Who can resist that warm apple flavor mixed with rich caramel? I love serving it warm; sometimes, I even add a scoop of ice cream on top. It’s simply unbeatable! 🍏🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient for structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for proper texture.
Apples: Granny Smith adds tartness, while Honeycrisp brings natural sweetness and crunch. Feel free to substitute with other apple varieties like Fuji or Braeburn, but aim for a mix of sweet and tart for the best flavor.
Butter: Unsalted butter is my go-to because you can control the salt level. If you’re dairy-free, consider using coconut oil or a vegan butter alternative.
Sour Cream: It adds moisture and richness. For a lighter alternative, Greek yogurt works well. Just make sure to use the plain variety!
Caramel Glaze: If you’re short on time, store-bought caramel sauce is a great shortcut. You can also leave it out for a less sweet treat or dust with powdered sugar instead.
How Do I Ensure My Bundt Cake Comes Out Perfectly?
The key to a great Bundt cake is in the preparation. First, properly greasing the pan is essential. I like using a mix of butter and flour. Make sure to coat every nook and cranny to prevent sticking!
- Use a generous amount of cooking spray or grease with butter and dust with flour.
- Bang the pan gently on the counter to settle the batter and remove air bubbles.
- Let the cake cool in the pan for about 15 minutes before inverting it on a wire rack. This helps it hold its shape.
These tips will help you create a beautifully baked and deliciously moist Caramel Apple Bundt Cake. Enjoy baking!
Caramel Apple Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
- 1 cup chopped pecans or walnuts (optional)
For the Caramel Glaze:
- 1 cup brown sugar, packed
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious Caramel Apple Bundt Cake requires about 20 minutes for preparation and 55-65 minutes for baking. After baking, allow it to cool for about 15 minutes in the pan before transferring to a wire rack. Don’t forget the glaze, which will take about 5 minutes to whip up once the cake has cooled. So, set aside a little over an hour and a half to make this delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first! Preheat your oven to 350°F (175°C). Grab a 10-inch Bundt pan; make sure to grease and flour it well. This step will help the cake slide right out after baking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until they are well combined. This will ensure your flavors are evenly distributed throughout the cake.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 3-5 minutes. It’s important for the texture of your cake!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition to make sure they are fully incorporated. Stir in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients:
Now, it’s time to mix everything together! Gradually add the dry mixture to the wet ingredients in three portions, alternating with the sour cream in two portions. Start and end with the dry ingredients. Mix until just combined; don’t overmix!
6. Fold in Apples and Nuts:
Using a spatula, gently fold in the chopped apples and the nuts if you’re using them. This adds flavor and texture to your cake.
7. Pour and Bake:
Pour the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Bake in your preheated oven for 55 to 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 minutes. Then, carefully invert it onto a wire rack to cool completely. Patience is key here!
9. Make the Caramel Glaze:
As your cake cools, you can whip up the caramel glaze. In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until it comes to a boil. Allow it to boil for 1-2 minutes until slightly thickened, then remove from heat and stir in the vanilla extract and a pinch of salt.
10. Glaze and Serve:
Once the cake is completely cool, drizzle the caramel glaze generously over the top. Let it drip down the sides, and allow the glaze to set for a few minutes before slicing into this delicious dessert. Serve and enjoy your moist cake filled with apple goodness and rich caramel flavor!
This cake is a lovely way to enjoy the flavors of fall or to celebrate any occasion. Enjoy every sweet bite! 🍏🍰
Can I Use Other Fruits Instead of Apples?
Absolutely! While apples are traditional, you could try pears or even peaches for a different flavor. Just make sure the fruit is firm and not too juicy to avoid sogginess in the cake.
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day or two in advance! Just wrap it well in plastic wrap and store it at room temperature. Drizzle the caramel glaze right before serving to keep it looking fresh.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come back to room temperature before serving for the best texture!
Can I Freeze the Cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and aluminum foil, and it’ll stay good in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying it again.
