Caramel Apple Bundt Cake (Printer-Friendly)
Moist apple bundt with cinnamon, brown sugar, and caramel icing. Perfect breakfast or dessert anytime.
# List of Ingredients:
→ For the Cake
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
0.5 teaspoon salt
06 -
1 cup unsalted butter, softened
07 -
1.5 cups granulated sugar
08 -
3 large eggs, room temperature
09 -
2 teaspoons vanilla extract
10 -
1 cup whole milk
→ Apple Filling
11 -
2 large apples, peeled and diced
12 -
0.5 cup light brown sugar, packed
13 -
1 teaspoon ground cinnamon
→ Caramel Frosting
14 -
0.25 cup unsalted butter
15 -
0.5 cup light brown sugar, packed
16 -
0.25 cup whole milk, plus more as needed
17 -
1 teaspoon vanilla extract
18 -
1.5 cups powdered sugar, sifted
# Preparation Steps:
01 -
Generously grease and flour a 9-inch bundt pan, ensuring all crevices are coated for easy release.
02 -
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly blended.
03 -
In a separate bowl, beat butter and granulated sugar until light and fluffy, about 2–3 minutes with a mixer on medium speed.
04 -
Add eggs one at a time to the butter mixture, mixing well after each addition. Blend in the vanilla extract.
05 -
Gradually mix the dry ingredients into the creamed mixture, alternating with the milk, beginning and ending with dry. Mix just until incorporated.
06 -
In a medium bowl, toss diced apples with brown sugar and cinnamon until apples are evenly coated.
07 -
Gently fold the apple mixture into the cake batter until distributed.
08 -
Pour the batter evenly into the prepared bundt pan. Bake in a preheated oven at 350°F for 55–65 minutes, or until a toothpick inserted in the center emerges clean.
09 -
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack or serving plate to cool completely.
10 -
In a saucepan over medium heat, combine butter, brown sugar, and milk. Bring to a boil, stirring constantly, then boil for 2 minutes. Remove from heat and stir in vanilla. Let cool for 15 minutes.
11 -
Gradually whisk the cooled caramel mixture into sifted powdered sugar in a bowl. If needed, add extra milk a tablespoon at a time to reach desired consistency.
12 -
Pour the caramel frosting over the fully cooled cake. Allow icing to set for 10 minutes before slicing and serving.
# Additional Suggestions:
01 -
For optimal freshness, store the cake tightly covered at room temperature for up to one week.
02 -
If the caramel frosting is too thick, thin it by adding small increments of milk.
03 -
A combination of tart and sweet apples, such as Granny Smith and Gala, enhances flavor depth.