Fall is the perfect time for cozy, comforting desserts, and this Caramel Apple Bundt Cake is a standout choice. Combining the rich flavors of fresh apples with a luscious caramel glaze, this cake is ideal for any autumn celebration or a sweet indulgence on a crisp afternoon. Here’s everything you need to know to make this delectable treat.
Ingredients:
For the Cake:
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs (room temperature)
1 teaspoon baking soda
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
3 medium apples (peeled, cored, and chopped)
For the Caramel Glaze:
1 stick unsalted butter
2 teaspoons heavy cream
1/2 cup packed brown sugar
1 teaspoon vanilla extract
Directions:
Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch bundt pan and set it aside.
Mix Wet Ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is light and fluffy, about 3 minutes.
Combine Dry Ingredients: Add the flour, baking soda, cinnamon, and salt to the wet mixture. Beat just until combined; the batter will be thick.
Add Apples: Fold in the chopped apples, ensuring they are evenly distributed throughout the batter.
Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 60-65 minutes, or until a cake tester inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before carefully turning it out onto a plate.
Prepare Caramel Glaze: While the cake cools, make the caramel glaze. In a small saucepan over medium-high heat, combine the butter, heavy cream, and brown sugar. Whisk constantly until the mixture comes to a boil. Stir in the vanilla extract and continue whisking until the sugar is fully dissolved, about 1-2 minutes. Remove from heat and let sit for 10 minutes to thicken slightly.
Drizzle Glaze: Once the cake has cooled for about 5 minutes, drizzle the caramel glaze generously over the top.
Serving Tips:
Cool Completely: Allow the cake to cool completely before serving. This ensures that the caramel glaze sets properly and the cake slices cleanly.
Serve at Room Temperature: For the best flavor and texture, serve the cake at room temperature. If the cake has been refrigerated, let it sit out for about 30 minutes before serving.
Garnish: Consider garnishing with a sprinkle of sea salt or a dusting of powdered sugar for extra flair.
Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, serve with a hot cup of spiced cider or coffee.
Storage Tips:
Room Temperature: Store the Caramel Apple Bundt Cake at room temperature for up to 3 days. Keep it covered with a cake dome or plastic wrap to prevent it from drying out.
Refrigeration: If you need to store it for longer, refrigerate the cake. It will keep well for up to a week. Again, cover it to maintain its moisture and prevent it from absorbing other odors in the fridge.
Freezing: You can freeze the bundt cake for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw the cake at room temperature before serving. If the glaze has become messy during freezing, you can reheat the caramel glaze and drizzle it over the cake again before serving.
Reheating: If desired, gently reheat individual slices in the microwave for about 10-15 seconds. Be careful not to overheat, as this can cause the cake to dry out or the caramel to become too runny.
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FAQs:
Can I use a different type of apple for this recipe?
Yes, you can use different types of apples for the Caramel Apple Bundt Cake. For best results, choose apples that are firm and slightly tart, such as Granny Smith, Honeycrisp, or Braeburn. These varieties hold their shape well during baking and add a nice balance to the sweetness of the cake.
Can I make this cake in advance?
Absolutely! The Caramel Apple Bundt Cake can be made ahead of time. Once baked and cooled, store the cake at room temperature for up to 3 days or refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Just remember to wrap it tightly in plastic wrap and aluminum foil to preserve its freshness.
How can I make the caramel glaze thicker?
If you find that the caramel glaze is too thin, you can make it thicker by letting it cook for a bit longer over medium heat until it reaches your desired consistency. If you need a quicker fix, you can add a little extra brown sugar, which will thicken the glaze as it cools. Just be sure to whisk constantly to avoid burning.
Can I add nuts or other mix-ins to the cake batter?
Yes, you can add nuts or other mix-ins to the batter if you like. Chopped walnuts, pecans, or even chocolate chips would complement the apple and caramel flavors nicely. Just fold them into the batter along with the chopped apples before pouring it into the bundt pan. Be mindful of the additional ingredients as they may slightly alter the baking time.
Conclusion:
This Caramel Apple Bundt Cake combines the warm, comforting flavors of autumn with a rich caramel topping, making it a must-try for any fall gathering. Serve it as a centerpiece for your dessert table, and watch it disappear quickly!
📖 Recipe:
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Caramel Apple Bundt Cake
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the perfect autumn dessert with this Caramel Apple Bundt Cake recipe. A moist and tender cake filled with chunks of fresh apples and topped with a rich caramel glaze, this cake is ideal for fall celebrations and cozy gatherings. Easy to make and deliciously indulgent, it’s a sweet treat everyone will love!
Ingredients
For the Cake:
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs (room temperature)
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 medium apples (peeled, cored, and chopped)
For the Caramel Glaze:
1 stick unsalted butter
2 teaspoons heavy cream
1/2 cup packed brown sugar
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch bundt pan and set aside.
- In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until light and fluffy, about 3 minutes.
- Mix in the flour, baking soda, cinnamon, and salt until just combined. The batter will be thick.
- Fold in the chopped apples until evenly distributed.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 60-65 minutes, or until a cake tester comes out clean.
- Cool in the pan for 20 minutes, then transfer to a plate.
- For the caramel glaze, melt butter in a saucepan over medium-high heat. Stir in heavy cream and brown sugar, whisking constantly until boiling. Add vanilla extract and continue whisking until smooth.
- Let the glaze sit for 10 minutes to thicken, then drizzle over the cooled cake.
Notes
Use firm apples like Granny Smith or Honeycrisp for the best texture and flavor.
If the caramel glaze is too thin, cook it a little longer or add extra brown sugar to thicken.
The cake can be made in advance and stored at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 420 kcal per serving
