This Caramel Apple Bundt Cake is a sweet treat packed with tender apple pieces and drizzled with rich caramel. It’s perfect for cozy gatherings or a rainy day at home!
Honestly, the aroma alone will make your kitchen feel like fall! I can’t resist a slice, especially after a warm cup of tea. It’s a delicious way to enjoy apples!
What I love about this cake is how easy it is to make. Just mix, pour, and bake! You can serve it plain or add extra caramel for a fun twist. Yum!
Key Ingredients & Substitutions
Apples: Granny Smith or Honeycrisp apples add a nice tartness to balance the sweetness. If you don’t have these, feel free to use any kind of apple you like, even Fuji or Gala.
Sour Cream or Greek Yogurt: I love using sour cream for its extra moisture. Greek yogurt works too, and it gives the cake a slight tang. You could even use buttermilk if you have it on hand.
Spices: The combination of cinnamon, nutmeg, and cloves brings warmth to the cake. You can adjust the spice levels to suit your taste, or use pre-mixed pumpkin spice if desired!
Butter: Unsalted butter is ideal here for controlled saltiness. If you need a dairy-free option, you can use coconut oil or a good vegan butter substitute.
How Do I Get My Bundt Cake to Come Out Smoothly?
Getting a Bundt cake out of the pan can be tricky! Here are some tips to avoid breakage:
- Ensure the pan is well-greased and floured. Use cooking spray or butter, and coat all the grooves well.
- Let the cake cool in the pan for 15-20 minutes. This helps the edges pull away slightly before inverting.
- Run a thin knife gently around the edges before inverting it onto a wire rack. This creates space to release.
Being patient during the cooling process really pays off. Enjoy your baking!
How to Make Caramel Apple Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped into small chunks
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup caramel sauce (plus extra for drizzling)
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 30 minutes. This includes 15 minutes of prep time, about 65 minutes for baking, and an additional 15 minutes of cooling time before serving. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Prepare Your Oven and Bundt Pan:
Start by preheating your oven to 350°F (175°C). Grease your 10-12 cup Bundt pan with butter or cooking spray, and then dust it lightly with flour, making sure to shake out any excess. This will help the cake come out smoothly later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This mix will give the cake its wonderful flavor! Set it aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed. Mix until the mixture is light and fluffy, about 3-4 minutes. This step is key to getting a soft, tender cake!
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract—this will add a lovely aroma to your cake.
5. Combine Dry Ingredients and Sour Cream:
Now, it’s time to bring it all together! Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix gently until everything is just combined. Don’t overmix!
6. Fold in Apples and Nuts:
Carefully fold in the chopped apples and nuts (if you’re using them) with a spatula. Get them evenly distributed throughout the batter for that delicious fruity surprise!
7. Layer the Batter and Caramel:
Pour half of the batter into the prepared Bundt pan. Drizzle half of the caramel sauce over it, then pour the remaining batter on top. Finally, swirl the top layer gently with a knife to create a marbled effect.
8. Bake the Cake:
Pop the Bundt pan into the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. Yum!
9. Cool the Cake:
Once the cake is baked, let it cool in the pan on a wire rack for about 15-20 minutes. After cooling, invert the cake onto the rack to cool completely. This helps prevent sogginess!
10. Drizzle and Serve:
Before slicing, drizzle the cake generously with extra warm caramel sauce for an extra sweet treat! Enjoy your moist, flavorful Caramel Apple Bundt Cake with a nice cup of coffee or tea for the perfect indulgence!
Happy baking! This delightful cake is sure to be a hit at your next gathering!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices, you can use any apples you prefer. Fuji, Gala, or Braeburn apples work well too, just make sure they are firm for the best texture in the cake.
Can I Replace the Nuts with Something Else?
Yes! If you’re not a fan of nuts or have allergies, you can simply leave them out. You could also substitute with chocolate chips or dried fruits like cranberries or raisins for added sweetness and texture!
How to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week, or freeze slices wrapped in plastic wrap and then foil for up to 2-3 months. Just thaw before enjoying!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance and keep it tightly wrapped until you’re ready to serve. Just drizzle with warm caramel sauce right before serving for the best presentation!