Caramel Apple Bundt Cake

This Caramel Apple Bundt Cake has a way of turning any ordinary day into something special The chunks of apples tucked inside a tender cinnamon crumb combined with a thick caramel glaze mean every bite tastes like fall comfort in dessert form This cake has quickly become the centerpiece for my family on chilly weekends and cozy gatherings all year round

I first made this cake for a back to school party The scent of apples and caramel made everyone rush to the kitchen and we finished the whole thing that night My mom now asks if I will bake it whenever she visits

Ingredients

• All purpose flour: for a soft cake crumb Choose a good quality unbleached flour for a tender texture
• Baking soda and baking powder: allow for the perfect rise in a dense fruit filled cake Always check these are fresh for best lift
• Salt: highlights sweetness and keeps flavors balanced
• Cinnamon: brings warmth and enhances the apples Opt for true cinnamon if you can
• Unsalted butter: for rich flavor and moisture Look for high fat butter for the best crumb
• Granulated sugar: in the batter gives structure and sweetness Choose fine cane sugar for even mixing
• Brown sugar: folded with the apples gives a caramel note Choose dark brown for deeper molasses flavor
• Powdered sugar: makes the caramel icing flawlessly smooth
• Eggs: for richness and binding Choose large eggs
• Vanilla extract: for added depth and roundness
• Milk: for a light moist crumb Choose whole milk for best flavor and structure
• Apples: provide moisture a sweet tart kick and pretty speckles Look for apples that are fresh and crisp I love mixing Granny Smith and Gala
• Tips for selecting apples: Choose ones that feel heavy and are free of bruises

Instructions

Prepare the Bundt Pan:

Generously grease and flour a 12 cup or 9 inch bundt pan Tap out the excess flour This is crucial for a clean easy release since chunky apple cakes love to stick

Mix the Dry Ingredients:

In a large mixing bowl whisk together flour baking powder baking soda salt and cinnamon Mixing well now means the raising agents get evenly distributed and create a uniform crumb

Cream Butter and Sugar:

Add softened unsalted butter to the dry ingredients and beat until the mixture is sandy and moist The butter will coat the flour for a tender crumb

Add Eggs and Liquids:

Beat in the eggs one at a time followed by the vanilla and half the milk Mix just until things are smooth to keep the cake light

Fold in the Apples:

Toss diced apples with brown sugar and a bit more cinnamon until well coated Gently fold this mix into the batter making sure apple pieces are evenly mixed but not overworking the batter

Bake the Cake:

Spoon batter into your prepared pan Use a spatula to level the surface so the cake bakes evenly Bake at 350 degrees until deeply golden on top and a skewer comes out clean Start checking at 55 minutes but it may take up to 65 minutes

Cool and Unmold:

Let the cake cool in the pan for about 10 minutes then carefully turn out onto a wire rack or serving plate Too soon and it may break apart too late and it may stick

Make the Caramel Frosting:

Combine butter brown sugar and milk in a saucepan Bring it to a gentle boil stirring constantly so it does not scorch Let it bubble for about 2 minutes until slightly thickened Remove from the heat stir in the vanilla and let cool for 15 minutes

Glaze the Cake:

Once the caramel base is barely warm whisk in the powdered sugar and just enough extra milk to make a pourable but thick glaze Drizzle over the completely cooled cake and let set before slicing

My favorite part of this recipe is how the caramel frosting sinks into the apple pockets in the cake creating gooey bites throughout The best memory I have is slicing into this cake with my niece who insisted on adding extra cinnamon sprinkles to the top She still claims her magic touch is why this cake tastes so good

Storage Tips

Keep your cake covered with a dome or tightly wrapped in plastic at room temp for four to five days For longer storage freeze tightly wrapped slices without the caramel glaze Thaw overnight and drizzle with fresh frosting

Ingredient Substitutions

If you do not have brown sugar you can use coconut sugar for a deeper taste For a dairy free version swap in a plant based butter and use oat or almond milk in both the batter and icing Stir in chopped pecans or walnuts for crunch

Serving Suggestions

Serve thick slices with a scoop of vanilla ice cream while the cake is barely warm Drizzle extra caramel over the top if you are feeling decadent This cake is also delicious with hot coffee or apple cider at brunch

Cultural Historical Context

Bundt cakes have roots in European baking but became an American classic with the invention of the Bundt pan in the 1950s The combo of apple and caramel is a nostalgic flavor pairing that conjures up autumn fairs and school snacks

Seasonal Adaptations

Swirl in finely chopped pears for a softer sweeter version Try pumpkin pie spice in place of cinnamon for more autumn flavor Top the warm cake with toasted pecans for a holiday bake

Success Stories

Many friends have told me this is the best apple cake they have ever had One shared that her son now requests it every birthday and another said it got devoured at a church brunch For me it always brings smiles to the table

Freezer Meal Conversion

To make ahead for the freezer bake and cool your cake completely before adding the glaze Wrap tightly in two layers of plastic then foil Freeze for up to three months Thaw completely add fresh caramel glaze and enjoy

Let this Caramel Apple Bundt Cake be your new favorite centerpiece dessert It is a celebration of simple baking and warm fall flavors in every slice

Common Questions About Recipes

→ What kind of apples work best?

A mix of tart Granny Smith and sweet Gala apples gives the best flavor and texture balance in the cake.

→ How do I prevent sticking in the bundt pan?

Generously grease and flour the pan, or use a cake release spray for easy removal after baking.

→ Can I make the cake ahead of time?

Yes, store it covered at room temperature for up to a week to keep it moist and flavorful.

→ What if my icing is too thick?

Simply whisk in extra milk, one tablespoon at a time, until the icing reaches your desired consistency.

→ How do I make the caramel frosting?

Boil butter, brown sugar, and milk, then cool and mix with powdered sugar for a creamy, pourable icing.