Caramel Apple Bundt Cake
This caramel apple bundt cake is the ultimate fall dessert! Made with fresh apples, warm spices, and a luscious caramel glaze, it’s moist, tender, and bursting with flavor. Perfect for cozy gatherings, holiday parties, or simply enjoying with a cup of coffee.
Ingredients
- For the Cake:
- 3 cups all-purpose flour 375 g
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp salt
- 1 cup granulated sugar 200 g
- 1 cup packed brown sugar 200 g
- 1 cup vegetable oil
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- ½ cup sour cream 120 g
- 3 medium apples peeled and diced (about 3 cups / 375 g)
- 1 cup chopped pecans or walnuts optional
- For the Caramel Glaze:
- ½ cup unsalted butter 113 g
- 1 cup packed brown sugar 200 g
- ⅓ cup heavy cream 80 ml
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
- Make Batter: In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, then stir in vanilla and sour cream. Gradually mix in dry ingredients until just combined. Fold in apples and nuts if using.
- Bake: Pour batter into prepared bundt pan and smooth the top. Bake 50–55 minutes or until a toothpick inserted comes out clean. Cool in pan 15 minutes, then turn onto a wire rack.
- Make Caramel Glaze: In a saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a boil and cook 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla and a pinch of salt. Let cool slightly until thickened.
- Glaze Cake: Drizzle warm caramel glaze over cooled bundt cake.
Notes
- Tart apples like Granny Smith or Honeycrisp balance the sweetness best.
- For extra flavor, add a handful of raisins or dried cranberries.
- Store covered at room temperature for up to 3 days, or refrigerate for 5–6 days.