This Caramel Apple Bundt Cake is a cozy treat that’s perfect for fall! It’s moist, has hints of cinnamon, and is packed with apple chunks that bring a lovely sweetness.
Honestly, who can resist a cake that’s drizzled with warm caramel? I love serving it with a scoop of vanilla ice cream on the side—it makes every bite feel like a hug! 😊
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. You can use a gluten-free flour blend if needed, but make sure it has a binding agent like xanthan gum!
Apples: Granny Smith are my favorite for their tartness, but you can use Honeycrisp, Fuji, or even a mix! Fresh is best, but frozen apples can work in a pinch—just thaw and drain excess moisture.
Butter: Unsalted butter offers control over saltiness. If you’re dairy-free, try a plant-based butter or coconut oil. For less guilt, you can use unsweetened applesauce to replace half the butter.
Sour cream: This adds moisture and richness. Greek yogurt is a great substitute, or you can use buttermilk or a non-dairy yogurt for a different twist.
Caramel sauce: Homemade is delightful but store-bought works well for convenience. For a lighter option, try drizzling maple syrup instead.
Why is the Mixing Technique Important?
The mixing method when making this cake is crucial for texture. Beating the butter and sugar until fluffy helps incorporate air. This makes the cake light and tender.
- Start with room temperature butter; this helps it cream well.
- Beat until it’s light and fluffy, about 4-5 minutes. Don’t rush this!
- When adding eggs, mix one at a time. It helps emulsify the batter.
- Alternate adding the dry and wet ingredients to avoid lumps. Mix just until combined; overmixing can make the cake dense.
Caramel Apple Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 3 cups peeled, cored, and diced apples (such as Granny Smith or Honeycrisp)
- 1/2 cup chopped walnuts or pecans (optional)
For the Caramel Glaze:
- 1 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 60-70 minutes to bake. After baking, remember to let it cool for about 15 minutes in the pan. For the best results, allow the cake to cool completely on a wire rack before adding the caramel glaze!
Step-by-Step Instructions:
1. Prepare the Bundt Pan:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour a 10-inch Bundt pan well. This will help the cake come out easily once baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures that the leavening agents are evenly distributed.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, around 4-5 minutes. This process helps to incorporate air for a light texture.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until everything is combined smoothly.
5. Combine Wet and Dry Ingredients:
Next, alternately add the flour mixture and sour cream to the butter mixture. Start with the flour and end with the flour, mixing until just combined. Be careful not to over-mix!
6. Fold in Apples and Nuts:
Gently fold in the diced apples and, if you’re using them, the chopped walnuts or pecans. Mix until they are evenly distributed throughout the batter.
7. Pour into the Pan:
Pour the batter into the prepared Bundt pan and smooth the top with a spatula to make sure it’s even.
8. Bake the Cake:
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Every oven is a bit different, so keep an eye on it as it nears the baking time!
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, gently invert the cake onto a wire rack to cool completely.
10. Drizzle the Caramel:
Once the cake is completely cool, generously drizzle the caramel sauce over the top, allowing it to drip down the sides for that beautiful presentation.
11. Slice and Serve:
Slice the cake and serve as a delicious dessert or a lovely addition to brunch. For extra indulgence, pair it with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy this moist, warmly spiced Caramel Apple Bundt Cake, packed with delightful flavors and a rich buttery caramel glaze! 🍏✨
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices, feel free to use any firm apples you love. Fuji, Gala, or even a mix will work well and offer different taste profiles.
Can I Make This Cake in Advance?
Yes, you can! Bake the cake a day ahead and store it tightly wrapped at room temperature. Wait to add the caramel glaze until just before serving for the best presentation.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, but be sure to let it come to room temperature before serving to retain its moisture.
Can I Freeze the Bundt Cake?
Definitely! To freeze, wrap the fully cooled cake tightly in plastic wrap followed by aluminum foil. It can last in the freezer for up to 3 months. Thaw it in the fridge overnight before adding the caramel glaze and serving.