I'm so excited to share my recipe for Caramel Apple Bundt Cake with you! This cake is a showstopper, perfect for fall gatherings or any time you want a comforting, delicious treat. It combines the warm spices of apple cake with the rich sweetness of caramel in an easy-to-make bundt cake form.
Why You Will Love This Recipe
This Caramel Apple Bundt Cake is more than just a dessert; it's an experience. The moist, tender cake is packed with chunks of juicy apples and a hint of cinnamon. What makes it truly special is the decadent caramel glaze that seeps into every nook and cranny, creating a burst of flavor in every bite. It’s easier than it looks, making it a go-to recipe even for beginner bakers. Plus, it's a crowd-pleaser; everyone will ask for seconds (and the recipe!). This homemade bundt cake is guaranteed to be a hit.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 cups peeled and diced apples (such as Honeycrisp or Granny Smith)
Caramel Glaze:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very thoroughly. This is crucial to prevent the cake from sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is well combined.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Fold in Apples: Gently fold in the diced apples until they are evenly distributed throughout the batter.
7. Pour into Pan and Bake: Pour the batter into the prepared bundt pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. Prepare Caramel Glaze: While the cake is cooling, prepare the caramel glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly, and cook for 2-3 minutes until the sugar is dissolved and the glaze is smooth.
10. Finish Glaze: Remove the saucepan from the heat and stir in the vanilla extract.
11. Glaze the Cake: Once the cake is completely cooled, pour the caramel glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before serving.
Serving Suggestions
Caramel Apple Bundt Cake is a delicious dessert that can be enjoyed in many ways. For a simple yet satisfying treat, serve it as is, allowing the rich flavors of apple and caramel to shine.
To elevate the presentation, consider garnishing each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped pecans or walnuts can add a delightful crunch and complement the caramel flavor.
This cake is perfect for fall gatherings, Thanksgiving, Christmas, or any special occasion where you want to impress your guests with a homemade dessert. It also pairs wonderfully with a cup of hot coffee or tea, making it a cozy treat for any time of day.
Storage and Reheating
Storage: To store the Caramel Apple Bundt Cake, keep it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. If refrigerating, allow the cake to come to room temperature before serving for the best flavor and texture.
Reheating: While the cake is delicious cold or at room temperature, you can gently warm individual slices in the microwave for about 15-20 seconds to enhance the flavors. Be careful not to overheat, as this can dry out the cake.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Servings: 12-16 slices
- Equipment: 10-inch bundt pan, mixing bowls, electric mixer, whisk, saucepan
Caramel Apple Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 cups peeled and diced apples such as Honeycrisp or Granny Smith
- 1 cup 2 sticks unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very thoroughly.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples until they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the caramel glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly, and cook for 2-3 minutes until the sugar is dissolved and the glaze is smooth.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Once the cake is completely cooled, pour the caramel glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before serving.
