Caramel Apple Bundt Cake

Taking a bite of our Caramel Apple Bundt Cake is like embracing the heartwarming vibes of a crisp autumn evening. The beauty of this cake isn’t just in its flavors but also in its effortless presentation. Thanks to the Bundt pan’s intricate design, you’re guaranteed a stunning outcome every time without the need for intricate decorating.

To top it off, a drizzle of caramel sauce elevates the flavor and adds a touch of elegance with zero fuss. It’s the perfect blend of simplicity and sophistication.

This Apple Cake captures the essence of the colder months, making a stunning centerpiece for festive celebrations. Enriched with fresh fruit, each bite promises moisture and a burst of flavor. With a rich and luscious caramel glaze, the buttery flavors beautifully balance its sweetness. I mean, look at that caramel! How could anyone pass it up?

Ingredients Needed for This Caramel Apple Bundt

The ingredient list is simple. Check the recipe card below for all the details.

• Oil – Any mild flavored vegetable oil.
• Sugar – Granulated white.
• Vanilla extract.
• Eggs – At room temperature.
• Flour – All purpose flour.
• Baking soda
• Baking powder
• Cinnamon – Ground.
• Nutmeg – Ground.
• Apples! (peel, core, and grate them until you have three cups worth) p.s. grating them is the secret to a moist crumb!

For the Caramel Sauce

• Heavy cream
• Butter
• Vanilla extract
• Salt
• Light corn syrup
• Granulated sugar

How to make the Bundt Cake

Here is a quick overview of this sweet caramel and apple bundt. Check the printable recipe card for all the details.

1. Generously butter your 12-cup Bundt pan, ensuring all areas are covered. Dust with flour or use baking spray for easier removal.
2. In a large bowl, beat the oil, sugar, and vanilla together. Add the eggs individually, beating well after each.
3. In another bowl, whisk together the flour, salt, baking powder, baking soda, and spices. 
4. Slowly blend the dry ingredients into the wet mixture, starting on low and increasing to medium until fully combined. Fold in the fruit.
5. Pour the batter into the pan and bake in a preheated oven for 1 hour 10 minutes to 1 hour 20 minutes.
6. Allow to cool in the pan for 10 minutes. Invert onto a cooling rack to cool completely.

How To Make The Caramel Sauce

While the bundt is cooling, you’ll have time to whip up this thick, decadent caramel sauce.

This caramel sauce only takes a few minutes and a handful of ingredients!  Plus, any leftover caramel is always a bonus.  Here’s how to do it:

1. Begin by combining the cream, butter, vanilla extract, and salt in a small saucepan.
2. Warm this mixture over medium heat, ensuring it doesn’t come to a boil. If it starts boiling, simply lower the heat. Keep it warm as you proceed to the next step.
3. In a large saucepan, attach a candy thermometer.
4. Add the syrup and sugar to the saucepan, heating them over medium-high heat.
5. Stir gently until the sugar dissolves.
6. Once the sugar has melted, refrain from stirring.
7. Allow the mixture to cook undisturbed until the thermometer reads 340°F.

Drizzle Caramel over the Apple Bundt Cake

3. Remove the saucepan from the heat and very CAREFULLY stir in the warm cream mixture (the mixture will bubble up toward the top of the pan then subside).Return the pan back to the heat and cook until the candy thermometer reads 235° to 237°F.
4. Cool thickened caramel to room temperature.
5. Set the bundt on a rack over a sheet of parchment then drizzle it with warm caramel, and top with toasted pecans.

Variations

• Walnut Crunch Bundt: Add a cup of chopped walnuts to the batter for added texture and a delightful nutty flavor.
• Dried Fruit Medley: Mix in a cup of assorted dried fruits like cranberries, raisins, and apricots, chopped into small bits, for a fruity twist.
• Chocolate Kissed Bundt: Fold in a cup of semi-sweet chocolate chips to the batter for those who love the combination of chocolate and fruit.
• Bundt with Streusel Topping: Before baking, sprinkle a mixture of brown sugar, cinnamon, and chopped nuts on the batter. This gives a crunchy, sweet layer on top once baked.

Pro Tips For This Apple Cinnamon Bundt Cake

• You can grate your apples by hand on a box grater, or much faster with the grating disk of a food process.
• Make sure the cream mixture is HOT before adding it into the cooked caramel sauce, or the temperature difference will cause the caramel to seize up. Also, it’s important to use a large, deep saucepan for this and to stand further back from the pan when you add the hot cream mixture.  Use a long handled spoon so you don’t have to be too close!  The caramel will bubble, foam and sputter to the top of the pan.  (Safety first in the kitchen.) ?
• While you’re making the caramel sauce, you can have the pecans toasting in the oven. Just spread them out on a baking sheet and then pop them into a 300°F oven for 6-8 minutes.  
• Remember my mention earlier about extra caramel sauce?  There will indeed be leftovers so drizzle away.  Store any unused portion in a covered container and keep it in the fridge.  It will be good for one week.  Another storage option?  Freeze it. 
• How long does cake keep?  This apple bundt cake will be good for up to one week, covered and kept in the refrigerator. 

Serving the Cake

This beautiful, fall-inspired dessert is perfect for any kind of holiday gathering! And I must say, our this sweet apple bundt cake is making me rethink the whole “Team Pumpkin or Team Apple” conundrum. Team Apple is looking pretty good – can this apple dessert sway me completely? 

Other Apple Recipes You Might Love

• Apple Slab Pie
• Apple Skillet Cake
• Salted Caramel Apple Pie
• Cider Braised Pork Shoulder
• Apple Curd

Substitutions

Here are a few substitutions.

• You can substitute whole wheat flour or gluten-free flour for all-purpose flour. However, keep in mind that this may change the texture and flavor.
• If you don’t have time to make a caramel glaze from scratch, you can use a store-bought caramel sauce or caramel ice cream topping. You can also substitute a chocolate glaze or a maple glaze.
• You can substitute gluten free flour for the all purpose flour.

Storage Options

• Store leftovers at room temperature in an airtight container for up to 4 days.
• You can also freeze it for up to 3 months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil.
• When thawing, be sure to let it come to room temperature before serving.

Helpful Tools

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Some pieces of equipment you may find helpful when making this apple bundt cake.

• Mixing bowls
• Box grater or
• Food processor

Tips For Success

• Use fresh, tart apples. Granny Smith or Honeycrisp, hold their shape well when baked and will add a delicious flavor.
  
• Don’t overmix the batter. Over mixing the batter can make baked goods like this tough.
  
• Don’t overbake. Insert a toothpick into the center to check for doneness. If the toothpick comes out clean, it is done.
  
• If you don’t have a Bundt pan, you can use a bundtlette pan or a muffin tin. Just be sure to adjust the baking time accordingly.
  

Frequently Asked Questions

More Recipes You Will Love

• This Gluten-free Chocolate Cake is a simple, one-bowl kind of deal that results in an irresistible dessert, whether you’re gluten-free or not!
• All your caramel dreams will come true with this decadent Chocolate Caramel Swirl Cheesecake! It’s silky and creamy, with the perfect custard-like texture!

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