This Caramel Apple Bundt Cake is a cozy treat packed with apple pieces and sweet caramel flavor. It’s moist, fluffy, and smells just like fall! 🍏🍮
Every slice is like a warm hug, and it’s perfect for family gatherings. I love serving it with a scoop of vanilla ice cream on top—so delicious! 😋
Key Ingredients & Substitutions
Apples: I recommend using tart apples like Granny Smith for a nice contrast to the sweetness. If you can’t find them, Fuji or Honeycrisp apples also work well. If you’re short on fresh apples, you can use canned apples, but be sure to drain them well.
Sour Cream/Yogurt: Sour cream adds moisture and richness to the cake. You can substitute Greek yogurt for a similar effect, or use applesauce for a lighter option. This will slightly change the flavor, but it will still be delicious.
Butter: Unsalted butter is ideal, but if you only have salted, just skip adding extra salt in the recipe. Alternatively, you can use coconut oil for a dairy-free version, which adds a nice hint of flavor.
Nuts: Walnuts or pecans add a nice crunch. If you have nut allergies, feel free to skip them entirely or substitute with pumpkin seeds for a similar texture.
How Can I Ensure My Cake is Perfectly Moist and Fluffy?
Getting a moist and fluffy texture might seem tricky, but it’s all about the mixing and baking!
- When creaming the butter and sugars, don’t rush. Beat until it’s light and fluffy to incorporate air.
- Add eggs one at a time to allow for better blending. This will help with structure and keep your cake light.
- Mix the wet and dry ingredients just until combined. Overmixing can lead to a dense cake!
- Keep an eye on your cake as it bakes. Every oven is different—use the toothpick test to check for doneness.
By following these tips, you’ll have a delightful cake that everyone will love. Enjoy baking and eating your Caramel Apple Bundt Cake!
Caramel Apple Bundt Cake Recipe
Ingredients for the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 3 cups peeled and chopped apples (about 3 medium apples, preferably tart apples like Granny Smith)
- 1 cup chopped walnuts or pecans (optional)
Ingredients for the Caramel Glaze
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Time Estimate
This Caramel Apple Bundt Cake will take about 20 minutes to prepare and around 55-65 minutes to bake. Allow an additional 15-20 minutes for cooling before glazing. Overall, you will need about 1 hour and 45 minutes of your time.
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly to ensure easy removal later. This step is key to prevent sticking!
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this bowl aside for later.
3. Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy. This step is essential for a soft cake!
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Next, stir in the vanilla extract until combined.
5. Combine Wet and Dry Ingredients
Reduce the mixer speed to low, and gradually add the dry mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Be careful not to overmix; just mix until combined after each addition.
6. Add Apples and Nuts
Gently fold the chopped apples and nuts (if using) into the batter using a spatula, ensuring they are evenly distributed without overworking the batter.
7. Bake the Cake
Pour the batter evenly into the prepared bundt pan. Smooth out the top slightly. Place in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, your cake is ready. If the top starts to brown too quickly, cover it loosely with aluminum foil.
8. Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. After that, carefully invert the cake onto a serving plate to cool completely.
9. Prepare the Caramel Glaze
While the cake is cooling, make the caramel glaze. In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir continuously until it comes to a boil. Let it boil for 2-3 minutes without stirring until it thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow it to cool slightly to thicken further.
10. Glaze the Cake
Once the cake is cool, drizzle the caramel glaze generously over the top, letting it run down the sides for an irresistible look!
11. Serve and Enjoy!
Slice the cake and enjoy it on its own or with whipped cream or vanilla ice cream for an extra treat. This cake is perfect for any gathering or cozy evening at home!
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This Caramel Apple Bundt Cake is a delightful combination of tender apple chunks, aromatic spices, and a luscious caramel glaze that brings warmth to any occasion. Enjoy every bite! 🍏🍮
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples are a great choice for their tartness, you can also use Fuji, Honeycrisp, or even a mix of different apples for varied flavors and textures. Just make sure they’re peeled and chopped into bite-sized pieces!
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week. If you want to keep it even longer, wrap it tightly and freeze it for up to three months. Just thaw at room temperature before serving.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day ahead and store it, covered, to keep it fresh. Just wait to glaze it until you’re ready to serve to keep the caramel nice and sticky!
Can I Substitute the Sour Cream?
Definitely! You can use plain yogurt, buttermilk, or even applesauce for a lighter version. Each will add a slightly different flavor and moisture level, so choose based on your taste preference!
