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Caramel Apple Bundt Cake

A cozy and easy-to-make Caramel Apple Bundt Cake perfect for fall baking, featuring a moist cake packed with apples and topped with a rich caramel glaze.
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Prep Time 30 minutes
Cook Time 1 hour
Servings 12 slices

Equipment

  • Bundt pan 10-cup capacity
  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Wooden skewer or toothpick
  • Wire rack
  • Medium saucepan
  • Pastry brush

Ingredients
  

For the Cake

  • 3 cups all-purpose flour The foundation of our delicious cake.
  • 1 teaspoon baking soda This helps our cake rise up light and fluffy.
  • 2.5 teaspoons apple pie spice This is our secret weapon for that quintessential fall flavor! If you don't have it, no worries, I'll give you a simple swap.
  • 0.5 teaspoon salt Balances out all the sweetness and makes the flavors pop.
  • 1.5 cups granulated sugar For that perfect sweetness throughout the cake.
  • 0.5 cup light brown sugar packed. Adds a lovely moisture and a hint of molasses richness.
  • 1.5 cups vegetable oil This is key for a super moist and tender cake.
  • 2 teaspoons vanilla extract Because, well, vanilla makes everything better!
  • 3 large eggs room temperature. Make sure they're at room temp for the best incorporation.

For the Apple Mixture

  • 2 small Granny Smith apples peeled and diced. Their tartness is perfect here!
  • 1 Honeycrisp apple or other sweet apple peeled and diced. Adds a lovely sweetness and texture.
  • 1 tablespoon lemon-lime soda or fresh lemon juice A little acidity brightens up the apple flavor.
  • 1 teaspoon apple pie spice or ground cinnamon. An extra punch of cozy spice!

For the Caramel Glaze

  • 0.5 cup unsalted butter The buttery base of our luscious glaze.
  • 2 tablespoons heavy cream Makes the glaze wonderfully smooth and rich.
  • 0.5 cup light brown sugar packed. For that deep, caramelly goodness.
  • 0.5 teaspoon fine sea salt A little salt takes caramel to a whole new level.
  • 1 tablespoon bourbon optional. This is my little secret for an extra layer of sophisticated flavor! It's totally delicious without it too.
  • 1 teaspoon vanilla extract Enhances the caramel flavor.

For Garnish (Optional)

  • Powdered sugar A light dusting looks so pretty!

Instructions
 

  • First things first, let's get that oven preheated to 350°F (175°C). While it's warming up, grab your trusty 10-cup Bundt pan. Give it a good grease and then flour it. This is super important to make sure your beautiful cake comes out cleanly!
  • In a big bowl, let's whisk together all the dry ingredients for the cake: the flour, baking soda, apple pie spice, salt, granulated sugar, and brown sugar. Give it a good mix until everything is nicely combined.
  • In a separate, slightly smaller bowl, whisk together the wet ingredients: the vegetable oil, vanilla extract, and those room-temperature eggs. Whisk until everything looks nice and smooth.
  • Now, pour the wet ingredients into the bowl with the dry ingredients. Mix them together until they're just combined. Please, please, please don't overmix! A few little lumps are totally okay, and overmixing can make your cake a bit tough.
  • In a small bowl, toss your diced apples with that lemon-lime soda (or lemon juice) and the apple pie spice. This gives them a little flavor boost!
  • Gently fold those spiced apples into your cake batter. Imagine you're giving them a gentle hug – that's the kind of fold you want!
  • Pour the lovely batter into your prepared Bundt pan. Spread it out evenly so it bakes up beautifully.
  • Time to bake! Pop it into the preheated oven for 50-60 minutes. You'll know it's ready when a wooden skewer or toothpick inserted into the center comes out clean.
  • Once it's baked, let the cake cool in the pan for about 15 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – you want it fully cool before glazing!
  • While the cake is doing its cooling thing, let's whip up that dreamy caramel glaze. Melt the butter in a medium saucepan over medium heat.
  • Stir in the heavy cream, brown sugar, and salt. Bring it all to a gentle boil, stirring constantly so nothing burns.
  • Lower the heat to low and let it simmer for about 5 minutes, stirring every so often, until it starts to thicken up. It should be a lovely, pourable consistency.
  • Remove the glaze from the heat. If you're feeling fancy (and I highly recommend it!), stir in that bourbon and the vanilla extract. Oh, the aroma!
  • Once your cake is totally, completely cool (this is important so the glaze doesn't melt off!), it's time for the magic. Drizzle that glorious caramel glaze all over the top, letting it cascade down the sides of the Bundt pan.
  • If you like, give it a little sprinkle of powdered sugar for a final touch of elegance.

Notes

This cake is fantastic as is, but here are some ideas to make it your own! Spice it up: If you love cinnamon, you can definitely lean into that and use only cinnamon in place of the apple pie spice. A pinch of nutmeg or ginger would also be lovely! Nutty goodness: Fold in about ½ cup of chopped pecans or walnuts into the batter along with the apples for a little crunch. Cream cheese swirl: For an extra decadent touch, mix a few tablespoons of cream cheese with a little sugar and vanilla and swirl it into the batter before baking. Different apples: Feel free to experiment with other firm apples like Fuji, Gala, or Pink Lady. Just make sure they hold their shape when baked. Glaze variations: If bourbon isn't your thing, a splash of rum or even a touch of maple syrup can be delicious in the glaze. A few little pointers to make sure your Caramel Apple Bundt Cake turns out perfectly every time! Room Temperature Eggs: I know I mentioned it, but it's worth repeating! Room temperature eggs mix into the batter much more easily, leading to a smoother, more evenly baked cake. If you forget to take them out, pop them in a bowl of warm water for about 5-10 minutes. Don't Overmix: I can't stress this enough! Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined. Greasing the Bundt Pan: This is crucial! Make sure to get into every nook and cranny of your Bundt pan. Using a pastry brush to grease and then a light dusting of flour (or cocoa powder for a chocolate cake!) works wonders. Cool Completely Before Glazing: I know the temptation to drizzle that warm glaze is strong, but trust me, wait until the cake is fully cooled. A warm cake will absorb the glaze instead of letting it sit beautifully on top. Prep Ahead: You can totally make the cake a day in advance and store it at room temperature (well-wrapped, of course!). The glaze can also be made ahead and gently reheated before drizzling. This makes serving a breeze!