This Caramel Apple Bundt Cake is a warm and yummy treat that combines sweet apples, spiced cake, and a drizzle of gooey caramel. Perfect for cozy gatherings or a special dessert at home!
Making this cake is like a hug in dessert form. I love serving it warm with a scoop of ice cream on the side—it’s simply delightful! 🍏🍰
Key Ingredients & Substitutions
Apples: Use tart varieties like Granny Smith for a nice balance with the sweet cake. If you prefer sweeter apples, Honeycrisp works great too. Don’t have fresh apples? Canned apple pie filling can serve as a quick substitute.
Sour Cream or Yogurt: This adds moisture and richness to the cake. If you need a lighter option, try plain Greek yogurt or a dairy-free alternative like coconut yogurt for a dairy-free version.
Butter: Unsalted butter is the preferred choice, but if you only have salted, reduce added salt in the recipe. For a dairy-free option, you can use coconut oil instead.
Nuts: Pecans or walnuts add a nice crunch. If you have nut allergies or prefer not to use them, simply leave them out or replace them with pumpkin seeds for an added touch.
How Do You Make the Perfect Caramel Sauce?
Making homemade caramel sauce can seem tricky, but just follow these steps for sweet success:
- Start with granulated sugar in a medium saucepan over medium heat. Stir constantly until it melts and turns a golden amber color.
- Add the butter carefully, as it will bubble up. Stir until fully melted.
- Slowly pour in the heavy cream while stirring to prevent splattering. Let it boil for about 1 minute and then remove from heat.
- Finish with vanilla and a pinch of salt for flavor. Let it cool a little; it will thicken as it cools.
For smoother caramel, if you find it too thick, simply stir in a bit of water over low heat to reach your desired consistency.
Caramel Apple Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 3 cups peeled, cored, and diced apples (such as Granny Smith or Honeycrisp)
- 1 cup chopped pecans or walnuts (optional)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For Topping:
- Extra diced apples sautéed in butter and cinnamon (optional)
- Chopped nuts (optional)
How Much Time Will You Need?
You’ll need about 20 minutes for prep and 50-60 minutes for baking. Plus, allow an additional 15 minutes for cooling before serving. In total, plan for around 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent the cake from sticking. This step is super important!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. This spice blend will make the cake smell heavenly! Set it aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together using a mixer on medium speed until light and fluffy, which should take about 3-4 minutes. This is where your cake starts to get its delicious texture!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition to incorporate them fully into the mixture. Then stir in the vanilla extract for extra flavor.
5. Combine Wet and Dry:
Now, add the flour mixture alternately with the sour cream, starting and ending with the flour mixture. Mix just until combined after each addition to keep the batter light and airy.
6. Fold in Apples and Nuts:
Gently fold in the diced apples and chopped nuts (if using) into the batter. You want to distribute these evenly without overmixing.
7. Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake:
Let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This step prevents it from getting soggy.
9. Make the Caramel Sauce:
While the cake is cooling, it’s time to whip up the caramel sauce! In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns into a golden amber liquid. This can happen quickly, so watch closely! Add the butter carefully (it will bubble), and stir until melted. Slowly incorporate the heavy cream while stirring. Let it boil for about 1 minute, then remove from heat. Stir in the vanilla extract and a pinch of salt. Allow it to cool slightly; it will thicken as it cools.
10. Prepare Topping (Optional):
If you want to elevate your cake even more, sauté some extra diced apples in a little butter with cinnamon until they’re slightly soft and caramelized. This is completely optional but adds a lovely touch!
11. Assemble:
Place the cooled bundt cake on a serving plate. Pour the warm caramel sauce generously over the top, letting it drip down the sides. If you made the sautéed apples and chopped nuts, feel free to sprinkle them on top for garnish!
12. Serve:
Slice and serve your cake warm or at room temperature. It’s fantastic on its own, but pairing it with whipped cream or vanilla ice cream takes it to the next level. Enjoy every delicious bite!
Now, get ready to impress your friends and family with your amazing Caramel Apple Bundt Cake!
Can I Use a Different Type of Apple?
Absolutely! While Granny Smith and Honeycrisp are great choices for their tartness and flavor, feel free to experiment with other apples like Fuji, Gala, or even a mix to suit your taste. Just make sure they’re firm to avoid mushiness in the cake.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking soda and other ingredients are also gluten-free. The texture may differ slightly, but it should still be delicious!
Can I Freeze Leftover Cake?
Yes! Once the cake is completely cooled, wrap it tightly in plastic wrap and then foil, or place it in an airtight container. It can be frozen for up to 2-3 months. To enjoy, thaw it in the fridge overnight and warm it gently before serving.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt works as a perfect substitute and will give the cake a similar texture and moisture. You can also use buttermilk or a mixture of milk and vinegar (1 cup of milk plus 1 tbsp of vinegar) as another option.
