Fall is the perfect time for a slice of caramel apple bundt cake. Fresh apples, light brown sugar and a touch of cinnamon mixed with a moist cake. A homemade caramel sauce is drizzled over the top to create a dessert that will have everyone oohing and aahing.
Next try this apple cinnamon crumb cake very easy and super delicious.
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❤️ Why You'll Love It
- Use your fresh fall picked apples.
- Only 30 minutes of prep.
- Moist delicious apple cake.
- Easy to make caramel glaze.
- Elegant for holiday buffet too!
When you make a caramel apple bundt cake not only will it wow all your guests, but it will make your kitchen smell wonderfully delicious of apples and cinnamon.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place brown sugar, granulated sugar, eggs, oil and vanilla in bowl and beat with mixer until light.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix well.
- Stir dry ingredients into the wet ingredients until flour disappears.
- Mix in apples well .
- Spoon the batter into the prepared bundt cake and bake until done.
- Make the caramel sauce while the cake is baking and let it cool down then drizzle over the cake.
💡 Expert Tips
- This is a generous amount of caramel sauce (about 1 ¼ cups), I usually pour half of the mixture and serve the other on the side for anyone who wants more.
- If the caramel sauce still has clumps simply strain through a fine mesh strainer when done.
- Time saving tip: You can use store bought caramel sauce, heat it up a little in the microwave then pour over the cake.
🧺 Storage
Leftover caramel apple cake should be wrapped tightly and stored in your refrigerator for up to 4-5 days.
💬 FAQs
Three medium sized apples is about the equivalent of one pound, but it does depend on the size of your apples.
Yes, once the cake is done and cooled, leftover bundt cake has fresh apples, it should be kept in your refrigerator.
⌛ Make Ahead
- You can choose to make the homemade caramel sauce ahead of time. Just keep in your refrigerator until you are ready to use it. The caramel sauce may thicken when chilled, so you can reheat before pouring over your apple bundt cake.
- To reheat the caramel sauce, you can put it in a microwave safe dish and microwave in short bursts of 30 to 60 seconds and stirring each time.
🍽️ Serve With
- Caramel apple bundt cake goes well with your favorite tea or coffee.
- You can choose to add a touch of whipped cream or homemade ice cream.
👩🍳 Variations
- You can add chopped nuts to the batter for an extra crunch.
- Top with a sprinkle of powdered sugar before serving and serve the caramel sauce on the side.
📣 Related Recipes
- Apple cinnamon crumb cake is perfect for fall or winter holidays. It’s moist, flavorful, and easy to prepare.
- These delicious apple crisp bars are made from scratch using only real ingredients. They're perfect as an after school snack or dessert!
- Do not throw those nutritious pumpkin seeds and roast them in the oven with these spices for an exotic roasted pumpkin seeds snack.
- How about a delicious cinnamon cake roll ? great breakfast or dessert.
- Revani is a classic Mediterranean semolina cake drenched in lemon infused simple syrup and topped with coconut flakes.
- A dreamy, creamy, no bake dessert. A simple combination of coffee, cocoa, and mascarpone cheese. Tiramisu is a fabulous Italian layered dessert that is perfect for entertaining.
- Caramel Tres Leches is a decadent and delicious Turkish cake that combines the rich flavors of caramel, milk, and spongy cake. Great for the holidays parties, potlucks or for an unusual after dinner treat.
- Healthy Baked Apple Slices is a delicious treat or side dish with a variety of apples flavored with cinnamon and naturally sweetened with honey. This is a perfect side dish for your holiday table.
More Bundt Cakes
- Red velvet bundt cake is an incredibly easy cake, a classic with a signature tangy flavor and deep red color. This decadent delight has been a family and friends favorite for years.
- This rich and decadent chocolate pumpkin cake is so chocolaty on the outside with a surprise silky pumpkin center.
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🥣 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
If you do not have it, you might need a sturdy bundt pan, so check this one out.
Caramel Apple Bundt Cake
Equipment
- 1 bundt cake pan
Ingredients
- 1 cup light brown sugar (135g)
- ½ cup granulated sugar (100g)
- 1¼ cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 lb Granny Smith apples cored, peeled and diced
For the caramel sauce:
- 1 cup granulated sugar
- ¼ cup water
- 6 Tablespoons butter unsalted
- ½ cup heavy cream
- pinch of salt
Instructions
- Preheat oven to 350°F and grease a 9-inch bundt pan.
- Place brown sugar, granulated sugar, eggs, oil, vanilla in a bowl and beat with an electric mixer until light.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix well.
- Stir dry ingredients into the wet ingredients until flour disappears and you get a consistent batter.
- Mix in apples then spoon the batter into the prepared bundt cake.
- Bake for 45-50 minutes or until a toothpick inserted int he middle comes out clean.
- Take cake out and let it cool down for 20 minutes.
Make the caramel sauce
- In a small saucepan over medium heat combine sugar and water. Stir a little to help dissolve.
- Cook until it gets bubbly, give it a couple of swirls then allow to cook until the mixture turns amber brown. Keep an eye on it so it will not burn.
- Remove from heat and carefully whisk in butter until butter disappears.
- Return the mixture back to low heat and slowly whisk in heavy cream, vanilla and salt.
- The mixture will get clumpy but do not worry. Keep stirring it on low and it will dissolve again.
- Remove from heat and let it cool for 10 minutes.
- Pour caramel over warm cake.
Notes
- This is a generous amount of caramel sauce (about 1 ¼ cup), I usually pour half of the mixture and serve the other on the side for anyone who wants more.
- If the caramel still has clumps simply strain through a fine mesh strainer when done.
- Time saving tip: You can use store bought caramel sauce, heat it up a little in the microwave then pour over the cake.
- Please check the nutrition disclaimer policy.
Nutrition
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