Caramel Apple Bundt Cake
A delicious apple bundt cake with a rich caramel sauce, an easy recipe for an after dinner treat or just because.
Servings: 12 servings
Calories: 360kcal
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
- Don't overmix the cake batter; overmixing can give you a tough, dry cake.
- The cake is done when a toothpick inserted into the center comes out with few moist crumbs. Don't overbake this cake.
- For perfectly golden, easy-release bundt cakes every time, I swear by thoroughly greasing and flouring my 10-cup pan - or better yet, using a high-quality baking spray with flour already in it. This extra step ensures your beautiful cake slides out intact with all those gorgeous details preserved!
- 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 it over the cake.
- Varitations:
- You can add chopped nuts to the batter for an extra crunch.
- Top with powdered sugar before serving, and serve the caramel sauce on the side.
- You can also add a cream cheese swirl to the cake batter if your family is a fan of cream cheese.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 360kcal | Carbohydrates: 74g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 246mg | Potassium: 137mg | Fiber: 2g | Sugar: 48g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg