Caramel Apple Bundt Cake

why make this recipe

Caramel Apple Bundt Cake is a delightful treat that combines the sweet, rich flavors of caramel with the refreshing taste of apples. This cake is perfect for any occasion, from family gatherings to holiday parties. The moist and flavorful cake, paired with a luscious caramel drizzle, makes it truly irresistible. It’s a wonderful way to celebrate the flavors of fall and bring warmth to your kitchen.

how to make Caramel Apple Bundt Cake

Ingredients :

1 cup heavy whipping cream
5 tablespoons unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups white sugar
1/4 cup light corn syrup
1/4 cup water
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed brown sugar
3/4 cup unsalted butter, softened
1/2 cup white sugar
4 large eggs, at room temperature
3/4 cup unsweetened applesauce
1/2 cup sour cream, at room temperature
2 teaspoons vanilla extract
3 cups Granny Smith apples – peeled, cored, and diced

Directions :

Combine heavy cream, butter, vanilla, and salt for the caramel sauce in a small saucepan. Cook over medium-low heat until the butter melts and the mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
In a large, light-colored saucepan with high sides, combine sugar, corn syrup, and water. Cook over medium heat, swirling occasionally, until the mixture is amber in color, about 15 to 20 minutes.
Reduce heat to low and very carefully whisk in the reserved cream-butter mixture. Stir constantly as the caramel will bubble up and steam. Cook for 5 more minutes over low heat while stirring occasionally. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined.
In a large bowl, beat brown sugar, butter, and white sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until fully combined. Add half of the flour mixture and mix until just combined. Mix in the remaining flour mixture until just combined. Fold in diced apples.
Pour the batter into the prepared Bundt pan and smooth into an even layer. Bake in the preheated oven for 55 to 60 minutes, or until a bamboo skewer inserted into the cake comes out with just a few moist crumbs.
Allow the cake to cool in the pan for 30 minutes. Run a knife around the edge to loosen it, then remove the cake to a wire rack and cool completely, about 15 to 30 more minutes.
Just before serving, pour the remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it pourable.

how to serve Caramel Apple Bundt Cake

Serve Caramel Apple Bundt Cake by slicing it into generous pieces and topping it with extra caramel sauce. It pairs wonderfully with vanilla ice cream or whipped cream for an extra special treat. This cake is great for sharing with family and friends and is sure to impress your guests.

how to store Caramel Apple Bundt Cake

To store any leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to three days. If you wish to keep it longer, consider refrigerating it, where it will stay fresh for up to a week. Just remember to reheat the caramel sauce before using it again if it solidifies.

tips to make Caramel Apple Bundt Cake

Make sure your ingredients are at room temperature for better mixing.
Use Granny Smith apples for their tartness, which balances the sweetness of the cake and caramel.
Do not rush the caramel-making process; achieving the right amber color is key to great flavor.
Experiment with spices like allspice or cloves for additional warmth in the cake.

variation

You can add nuts such as chopped pecans or walnuts for added crunch. For a different flavor, try using pears instead of apples, or mix in some raisins or cranberries.

FAQs

Q: Can I make the caramel sauce ahead of time?
A: Yes, you can prepare the caramel sauce in advance. Store it in the refrigerator for up to two weeks and reheat it before using.

Q: What can I serve with this cake?
A: This cake is delicious on its own, but you can also serve it with whipped cream, vanilla ice cream, or even a scoop of caramel ice cream for a rich dessert experience.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to three months. Thaw in the refrigerator the night before you plan to serve it.