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My Apple Bundt Cake is ultra-moist, filled with Granny Smith apples, and topped with a shiny do-it-yourself caramel sauce—excellent for entertaining or a comfortable weeknight deal with!
Straightforward Apple-Spice Bundt Cake with Home made Caramel Sauce
This can be a basic apple-spice Bundt cake—delicate, moist, warmly spiced with cinnamon and nutmeg, and filled with finely chopped apples. It’s an unfussy Fall dessert that appears spectacular on a platter, travels nicely for events and potlucks, and checks each comfort-food field. When you love simple showstoppers, add this one subsequent to my different highly regarded bundt desserts: pumpkin apple bundt cake and apple cranberry pecan bundt cake. Apple Bundt cake is simply what you want for fall and winter—excellent for Halloween events, Friendsgiving, and Thanksgiving—however I do know I’ll make it in summer season, too, so it’s a real year-round crowd-pleaser.
Why You’ll Love It
- Actual apple in each chew. I finely chop Granny Smiths (about ¼ inch) so that you get tender apple items all through.
- Moist, not heavy. Oil + bitter cream hold the crumb delicate and plush for days, which makes this an incredible make-ahead dessert for entertaining.
- Home made caramel sauce. I soften sugar to medium amber, then whisk in butter and cream—you get a shiny, flavorful topping (no corn syrup wanted).
- I share ideas for a clear Bundt launch each time: generously butter and flour the pan (or use Baker’s Pleasure flour spray), then cool the baked apple bundt cake 15–20 minutes earlier than flipping so the ridges keep picture-perfect.
- When you love apple desserts, you may also like my German apple cake and apple cranberry cake.
Apple Bundt Cake with Caramel Sauce
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This old-school American apple bundt cake is loaded with Granny Smith apples and drizzled with a heat, pourable do-it-yourself caramel sauce. It’s a comfortable, nostalgic, bakery-style cake that can change into a brand new household favourite this fall and all through the fall–winter vacation season (Thanksgiving, Friendsgiving, and Christmas).
Servings 12 slices
Energy 560kcal
Substances
Apple Bundt Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup vegetable oil
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 3 giant eggs
- 2 teaspoons vanilla extract
- ½ cup bitter cream
- 2 medium Granny Smith apples peeled and finely chopped
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter lower into cubes
- ½ cup heavy cream room temperature
- ½ teaspoon vanilla extract
Directions
For the cake
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Preheat the oven to 350°F. Generously grease a ten–12 cup bundt pan with butter, ensuring to get into each crevice.
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Flippantly sift flour over the greased pan, then faucet out any extra. In a medium bowl, whisk collectively flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a big bowl, whisk (or use a hand mixer on low velocity) to mix the oil, brown sugar, granulated sugar, and vanilla till easy. Combine within the bitter cream and eggs till mixed.
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Add the dry components and blend simply till mixed, don’t overmix. Gently fold within the chopped apples. Pour the batter into the ready bundt pan and easy the highest.
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Bake for 45-50 minutes, or till a toothpick inserted within the middle comes out clear.
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Let the cake cool within the pan for 15–20 minutes earlier than inverting onto a wire rack to chill fully.
For the caramel
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In a medium saucepan over medium warmth, add the sugar. Stir continually with a heatproof spatula or picket spoon till melted and amber-colored, about 6–8 minutes.
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Add butter and whisk till melted and mixed (the combination will bubble up).
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Slowly pour within the cream whereas whisking constantly. Let simmer for 1-2 minutes, then take away from warmth. Stir within the vanilla.
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Let cool for 10–quarter-hour till barely thickened however nonetheless pourable.
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As soon as the cake is cool, pour the nice and cozy caramel excessive, permitting it to drip down the edges. Let sit for 5-10 minutes earlier than slicing and serving.
Notes
- Grease your bundt pan with butter and flour. This combo helps create a barrier that stops sticking, particularly in detailed pans. I butter each nook and each crease, then mud with flour and faucet out extra (or use a flour spray like Baker’s Pleasure). It’s the distinction between an ideal launch and lacking chunks.
- You need to use a whisk or a hand mixer on low velocity. A whisk offers you extra management and reduces the chance of overmixing, however a hand mixer works nice, simply cease as quickly as the whole lot is mixed.
- Measure flour proper. I spoon and degree (don’t pack). An excessive amount of flour = dry cake. Don’t overmix. As soon as dry components go in, I combine simply till mixed. Overworking toughens the crumb.
- Use contemporary apples and chop them small. ¼-inch cube mixes evenly and retains the crumb cohesive. Huge chunks can create gummy tunnels. Finely chopped apple chunks mix nicely into the batter and bake up delicate and tender.
- Watch the caramel coloration. As soon as it turns medium-amber, it is normally an indication that your caramel sauce is prepared—aromatic and deep with out veering bitter. Always, use medium warmth and stick with the pan.
- Let the caramel cool barely earlier than pouring, it needs to be thick sufficient to cling to the cake, however not so thick that it clumps. And, additionally make sure that the cake is totally cooled off befour drizzling it with the caramel sauce.
- The way to launch the cake from the bundt pan. Wait 15–20 minutes earlier than inverting (let the cake cool within the bundt pan for 15-20 minutes on the countertop). Cool, then flip/invert: too scorching and it tears, too chilly and it sticks.
- Storage: Retailer the cake coated at room temperature for as much as 2 days or within the fridge for as much as 5 days.
- Reheating: Reheat slices within the microwave for 10–15 seconds to melt the caramel earlier than serving. The caramel could thicken barely within the fridge however will soften superbly when warmed.
- Step-by-step images: I present very useful step-by-step images beneath this recipe card – scroll down. ⬇️ ⬇️
Vitamin
Energy: 560kcal | Carbohydrates: 68g | Protein: 5g | Fats: 31g | Saturated Fats: 10g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 16g | Trans Fats: 0.2g | Ldl cholesterol: 78mg | Sodium: 178mg | Potassium: 128mg | Fiber: 2g | Sugar: 47g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg
The way to Make Apple Bundt Cake (Step-by-Step Pictures)
- Collect all of the components – this picture conveniently reveals each single ingredient you want (labeled):
- Warmth oven to 350°F.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate, giant bowl, whisk oil, brown sugar, granulated sugar, and vanilla till easy.
- Whisk in bitter cream and eggs till easy.
- Add dry components to the bowl with moist components and blend simply to mix.
- Fold in chopped apples.
- Generously butter a ten–12 cup Bundt pan, moving into each crevice; mud with flour and faucet out extra. You need to use Baker’s Pleasure flour spray.
- Pour the cake batter into the ready pan, easy the highest.
- Bake 45–50 minutes or till a toothpick comes out clear.
- Cool 15–20 minutes within the pan on a countertop, then invert the apple bundt cake onto a rack and funky fully.
The way to Make Caramel Sauce (Step-by-Step Pictures)
- In a medium saucepan over medium warmth, prepare dinner sugar, stirring continually with a heatproof spatula or picket spoon till melted and amber-colored, about 6–8 minutes.
- Whisk in butter (it’ll bubble), then slowly whisk in cream; simmer 1–2 minutes.
- Take away from warmth and stir in vanilla.
- Cool the caramel sauce 10–quarter-hour till barely thickened however pourable, then pour over the cooled cake. Let set 5–10 minutes earlier than slicing.
FAQ (what readers ask me most)
- Why did my Bundt stick? Often it’s uneven greasing or flipping too quickly/late. I butter completely, flour, faucet out extra, and wait 15–20 minutes earlier than inverting. Nonstick sprays with flour like Baker’s Pleasure additionally work.
- My caramel seized/obtained grainy—now what? Preserve calm and hold whisking over low warmth; small clumps normally soften out. Be certain cream is room temp, and keep away from splashing sugar crystals up the edges (use a silicone spatula and wipe down edges if wanted).
- Can I take advantage of totally different apples? Sure—tart, crisp apples are finest. Honeycrisp, Pink Woman, and Braeburn maintain form. Sweeter apples will make a sweeter cake, I typically use Fuji or Gala.
- Can I bake it in a special pan? A 9&instances;13” pan works (begin checking round 35–40 minutes). Two 8-inch rounds additionally work with a lowered bake time. All the time use the toothpick take a look at. It’s also possible to flip this apple bundt cake into muffins utilizing a 12-cup muffin pan and baking for 25-Half-hour.
- Can I add nuts or different mix-ins? Fold in ¾ cup toasted pecans/walnuts or ½ cup raisins/dried cranberries with the apples. Don’t overload or the cake could crumble.
Presentation concepts
I prefer to pour the caramel so it cascades down the ridges of the apple bundt cake, then add flaky sea salt or a handful of toasted pecans. For a vacation desk, scatter skinny apple slices and some cinnamon sticks across the platter. When you’re skipping caramel, mud the apple cake with powdered sugar and serve heat with a scoop of vanilla or cinnamon ice cream or a dollop of evenly sweetened whipped cream.
Storage Ideas
- Storage: Preserve coated at room temp as much as 2 days. For longer storage, refrigerate tightly coated for 4–5 days.
- The caramel itself might be refrigerated in a jar as much as 2 weeks; heat gently to pourable.
- Reheating: Heat particular person slices 10–15 seconds within the microwave to melt the crumb and caramel.
- Freezing: Greatest to freeze the apple bundt cake with out caramel. Wrap the cooled Bundt tightly (plastic + foil) and freeze for as much as 2–3 months. Thaw in a single day within the fridge, then deliver to room temp and add contemporary heat caramel.
- Make-ahead: Bake the cake a day forward, cool, wrap, and maintain at room temp. Make caramel the day of serving (or make forward and rewarm).
Extra Apple Desserts
- Apple Blueberry Cake
- German Apple Cake
- Apple Pumpkin Bundt Cake (with caramel and pecans)
- Apple Cranberry Cake (in a 9-inch springform pan)
- Apple Cinnamon Crepes
- Easy Apple Cake (with manhattan chunks, in a 9-inch springform pan)
- Apple Pecan Cake (in a forged iron skilet)
- Cranberry Apple Pecan Bundt Cake
- Straightforward Apple Squares
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