Apple Bundt Cake with Caramel Glaze

Apple Bundt Cake with Caramel Glaze

Discover the warmth and comfort of a classic dessert with this Caramel Apple Bundt Cake, drizzled in rich caramel glaze. Freshly grated apples nestle within a delicately spiced batter, ensuring each slice is moist and flavorful. The homemade caramel glaze, with its buttery richness, elevates this cake from simple to sublime.

This cake promises to be a cherished recipe in your kitchen. And the bonus? A bit of leftover caramel sauce to enjoy later!

5 from 3 votes

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Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: Servings

Calories: 445kcal

Author: Pat Nyswonger

Ingredients

For the Cake

3 medium apples peeled, cored and grated
1 cup oil
2 cups 400 grams granulated sugar
2 teaspoons vanilla
3 eggs
3 cups 360 grams flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg

For the Caramel Sauce:

1 cup heavy cream
3/4 cup butter 1-1/2 sticks
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup light corn syrup helps prevent crystallization
2 cups granulated sugar

Instructions

For the Cake:

Heat the oven to 325 F.
Generously butter a 12-cup Bundt cake pan, covering all the nooks and crannies. Dust with flour.
Peel, core and grate the apples, then reserve until needed.
In a large mixing bowl, beat the oil with the sugar and vanilla, add eggs, one at a time, beating after each addition.
In a separate bowl sift or whisk the flour, salt, baking powder, baking soda and spices together and add to the wet mixture.
Mix on low speed until the dry ingredients are moistened then increase the speed to medium and mix just until well combined, be sure to stop the mixer and scrape down the sides halfway into the mixing.
Fold in the reserved grated apples.
Spoon the batter into the prepared cake pan and spread evenly.
Transfer the cake to the oven and bake for 1 hour and 10 minutes to 1 hour and 20 minutes. A toothpick inserted into the cake should come out clean.
Cool the cake for 10 minutes in the pan then invert the cake onto a cool rack and lift off the pan. Allow the cake to cool completely before adding the caramel sauce.

For the Caramel Sauce:

Place the cream, butter, vanilla, and salt in a small saucepan and heat over medium heat, if it begins to boil, reduce the heat and keep warm while you cook the syrup.
In a large saucepan fitted with a candy thermometer, heat the syrup with the sugar over medium-high heat. Cook, stirring gently until the sugar is completely melted then leave it undisturbed without further stirring.
Cook until the syrup reaches 340°
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. Cool to room temperature.
Place the cooling rack with the cake on a large sheet of parchment paper and drizzle the cake with the warm caramel. Sprinkle with toasted pecans.

Notes

We use the Nordic Ware Anniversary Bundt Pan for this cake.
A baking spray can be substituted for greasing the pan, it works really well and very dependable.
Leaving the apples unpeeled will add extra nutrition to the cake.
Grate the apples with the grating disk of a food processor or by hand on a box grater.
Be sure the cream mixture is hot before adding to the cooked sauce otherwise the temperature difference will cause the sauce to seize up.
Use a large, deep saucepan when making the caramel and give your self some space from the pan when adding the hot cream mixture by using a long handled spoon as the caramel will bubble, foam and sputter to the top of the pan.
To toast the pecans, spread them out on a baking sheet and bake for 6-8 minutes in a 300°F oven.
There will be more than enough caramel sauce. Store the remaining sauce in a covered container. It will keep refrigerated for 1 week and is freeze-able.

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