Apple Bundt Cake with Caramel Sauce: Your Fall Favorite!
Apple Bundt Cake with Caramel Sauce
There are some desserts that aren’t just food, but rather a warm, comforting embrace, and for me, this Apple Bundt Cake with Caramel Sauce is precisely that – a hug in cake form, a warm memory waiting to happen. I still remember the crisp autumn afternoon, leaves swirling outside my east-facing kitchen window, when I first truly mastered a bundt cake, transforming a bushel of local apples into something magical.
My early attempts at bundt cakes, I’ll admit, often stayed very attached to the pan! But after a few kitchen adventures (and maybe a few fails!), I cracked the code to that perfectly released, beautifully shaped cake, much like finding your stride with any baking project, whether it’s this or an easy moist chocolate cake recipe. Then came the caramel sauce – a luscious, golden river that makes this recipe feel like a cherished family secret. It offers a level of pure, apple-spiced joy and charm, reminiscent of exploring something as delightful as a black velvet cake. Get ready for real talk: this cake is easier than you think, and the reward is pure, caramel-drenched joy.
Apple Bundt Cake with Caramel Sauce: Your Fall Favorite!
Course: DessertCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalA wonderfully moist and spiced apple bundt cake, studded with tender apple pieces and generously drizzled with a rich, buttery homemade caramel sauce. The ultimate fall dessert!
Ingredients
For the Apple Bundt Cake:
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
½ cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
3 medium apples (about 3 cups), peeled, cored, and finely diced (e.g., Honeycrisp, Granny Smith)
For the Homemade Caramel Sauce:
¾ cup granulated sugar
¼ cup water
½ cup heavy cream, warmed
4 tablespoons unsalted butter, cut into cubes
½ teaspoon vanilla extract
Pinch of salt
Directions
- For the Apple Bundt Cake:
- 1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly. Make sure to get into all the crevices!
- 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- 3. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- 4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
- 6. Gently fold in the finely diced apples until evenly distributed.
- 7. Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
- 8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top browns too quickly, you can loosely tent it with foil.
- 9. Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely.
- For the Homemade Caramel Sauce:
- 1. In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten all the sugar.
- 2. Cook over medium heat without stirring, until the sugar dissolves and the syrup comes to a boil. Continue to cook, swirling the pan occasionally (do NOT stir!), until the mixture turns a rich amber color. This can take 8-12 minutes.
- 3. Immediately and carefully pour the warm heavy cream into the hot caramel (it will bubble up vigorously!). Whisk constantly until smooth.
- 4. Remove from heat and stir in the cubed butter, vanilla extract, and pinch of salt until the butter is fully melted and incorporated.
- 5. Let the caramel cool for about 10-15 minutes before drizzling over the cooled bundt cake. Store any leftover caramel in an airtight container in the refrigerator.
Notes
- Bundt Pan TLC: To ensure your beautiful Apple Bundt Cake releases perfectly, grease your pan *generously* with softened butter (or baking spray with flour) and then dust it with flour, tapping out any excess. Don’t skip the flouring step; it makes all the difference, trust me!
- Apple Choice is Key: For the best texture and flavor in your cake, use apples that hold their shape well when baked, like Honeycrisp, Fuji, Granny Smith, or Gala. A mix of sweet and tart varieties offers the most delicious complexity!
- Caramel Confidence: Making caramel can feel intimidating, but the trick is *not to stir* the sugar and water mixture while it’s cooking. Just let it do its thing until it turns amber. If it starts to crystallize, a small clean pastry brush dipped in water can help brush down the sides of the pan. And remember, the cream will bubble up fiercely – that’s totally normal!
