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Caramel Apple Bundt Cake

A slice of moist caramel apple cake, drizzled with caramel sauce and topped with nuts.
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A moist apple cake with warm spices, topped with a rich caramel glaze. Perfect for fall gatherings.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups buttermilk
  • 3 cups chopped peeled apples (about 3 medium apples)
  • 1/2 cup chopped pecans (optional)
  • For the Caramel Glaze:
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a large bowl, cream together the softened butter and both granulated and brown sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. In a small bowl, whisk the buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the chopped apples and pecans (if using).
  8. Pour the batter into the prepared Bundt pan and spread evenly.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the cake cools, prepare the caramel glaze. In a medium saucepan, combine the brown sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes.
  12. Remove from heat and stir in the vanilla extract. Let cool slightly.
  13. Whisk in the powdered sugar until smooth and pourable. If the glaze is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar.
  14. Drizzle the caramel glaze over the cooled cake.

Notes

  • For best results, use a mix of apple varieties like Honeycrisp and Granny Smith for a balance of sweetness and tartness.
  • Ensure your buttermilk is at room temperature for better batter consistency.
  • You can make the caramel glaze ahead of time and gently reheat it before drizzling.
  • Store the cake at room temperature, covered, for up to 3 days.

Nutrition

Find it online: https://mdlatdmm.com/caramel-apple-cake/