This Caramel Apple Bundt Cake is a warm, sweet treat that combines soft apples and a rich caramel glaze. It’s perfect for gatherings or cozy nights in!
The smell while it bakes is just heavenly! I love serving it warm with a scoop of vanilla ice cream on top. It feels like a big hug on a plate! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake, giving it structure. If you want a gluten-free option, try using a 1:1 gluten-free flour blend instead.
Apples: Granny Smith are great for their tartness, but Honeycrisp or Fuji also work well. If you have an apple blend, go for it! Fresh or even frozen apples (thawed and drained) can be used in a pinch.
Buttermilk: This adds moisture and flavor. You can substitute with regular milk plus a tablespoon of vinegar or lemon juice, letting it sit for five minutes to sour.
Caramel Sauce: Using store-bought caramel is super convenient. If you prefer, homemade caramel is easy to make but takes a bit more time. You can also try using chocolate sauce or melted white chocolate as an alternative drizzle.
What’s the Best Way to Ensure Your Cake Stays Moist?
To keep your Caramel Apple Bundt Cake moist, well-mixed ingredients are key! Be careful not to over-mix once you add the apples. Follow these tips:
- Make sure your butter is softened but not melting. This gives you a light and fluffy batter.
- Add the dry ingredients and wet ingredients alternately. This will keep the batter evenly mixed without overworking it.
- Use fresh apples for moisture and a great bite. The apples release juice as they bake, contributing to the overall moisture.
- Store leftovers in an airtight container to keep the cake soft.
Caramel Apple Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 3 cups peeled, cored, and thinly sliced apples (such as Granny Smith or Honeycrisp)
- 1 cup chopped pecans or walnuts (optional, for topping)
For the Caramel Glaze:
- 1 cup caramel sauce (store-bought or homemade)
- 1 tbsp heavy cream (optional, to loosen caramel if needed)
How Much Time Will You Need?
This recipe requires about 20 minutes to prepare and 55-65 minutes to bake. Once baked, allow the cake to cool for about 15-20 minutes, then let it cool completely before serving. So, set aside around 1.5 to 2 hours in total to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring you cover all the crevices to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will be the dry mix that gives structure to your cake.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes. The fluffiness will help create a nice texture in your cake.
4. Add Eggs and Vanilla:
Add the eggs one at a time to the creamed mixture, making sure to beat well after each addition. Stir in the vanilla extract for a warm and inviting flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter mixture. Do this in three additions, alternating with the buttermilk in two additions. It’s best to start and finish with the dry ingredients to maintain the perfect consistency. Mix just until combined; do not over-mix.
6. Fold in Apples:
Gently fold in the thinly sliced apples until they are evenly distributed throughout the batter. This is where you can get the apples in every slice!
7. Bake the Cake:
Pour the batter into the prepared Bundt pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15-20 minutes. Carefully invert the cake onto a serving plate and let it cool completely. This will help set the flavors.
9. Prepare Caramel Glaze:
If your caramel sauce seems too thick, gently warm it with heavy cream until it’s easier to drizzle. Just a quick heat on the stove or microwave will do!
10. Drizzle and Garnish:
Once the cake is cooled, drizzle the caramel sauce generously over the top. If you’re using nuts, sprinkle them on top, pressing lightly to ensure they stick to the glaze.
11. Serve and Enjoy:
Slice the cake and serve it as is, or enjoy it with a scoop of vanilla ice cream or whipped cream for that extra touch of decadence. Each slice will be heavenly!
Enjoy your luscious Caramel Apple Bundt Cake with tender apple slices and a shiny caramel topping!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices for their balance of tartness and sweetness, feel free to use other varieties like Fuji or Gala. A mix of apples can also add depth to the flavor!
How Can 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, wrap it tightly in plastic wrap and refrigerate for up to a week. Just make sure to bring it back to room temperature before serving for the best flavor and texture!
Can I Make This Cake in Advance?
Yes! You can make the cake a day or two in advance. Just cool it completely, then wrap it tightly in plastic wrap and store it at room temperature. Wait to add the caramel glaze until just before serving for a fresher look and taste.
What Should I Do If My Cake is Sticking to the Pan?
If the cake sticks, gently run a knife around the edges of the pan to release it. If it still won’t come out, you can place the pan in the freezer for 15-20 minutes to help loosen it. For future baking, make sure to grease and flour the pan generously to prevent sticking!