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This Caramel Apple Bundt Cake makes the perfect Fall dessert. The combination of apples and caramel just say and smell like Fall!
Why You’ll Love caramel Apple Bundt Cake
I just discovered a new favorite way to enjoy apples and caramel together and it’s called Caramel Apple Bundt Cake. It’s a perfect combo and it just has fall written all over it. One of my favorite fall treats is a mug of hot spiced apple cider with whipped cream on top and caramel drizzled over it. This apple bundt cake reminds me of that favorite drink! This cake is full of goodness with a combination of apples and pecans but the best part is the entire thing is bathed in caramel sauce!
This recipe came from my good friend Deb back in Michigan. She promised me I would love it and as always, she was right! I have served this at lots of different fall parties and it always gets lots of rave reviews.
Ingredients Needed:
- Eggs
- Sugar. Granulated and brown sugar
- Canola oil or another mild flavored oil
- Vanilla extract
- Flour. I like unbleached all purpose flour
- Salt
- Baking soda
- Apples. I used jonagold but you could also use honey crisp, golden delicious or granny smith.
- Pecans. You could also use walnuts
This cake is full of goodness with a combination of apples and pecans but the best part is the entire thing is bathed in caramel sauce!
Tips from Leigh Anne
- Chop and peel your apples. I peel my apples with a potato peeler and then chop them up pretty fine. You can also peel and then grate your apples if you don’t want little chunks of apple in your cake.
- Don’t over stir. Only stir your batter until the ingredients are incorporated. Over stirring cake batter can make your cake tough.
- Prepare your bundt pan properly. I use a 12 cup bundt pan. The biggest challenge to making a bundt cake is getting the cake out of the pan. I use a combination of baking spray and flour. Be generous with the spray. My favorite spray to use is this one. After baking, place the pan on a cooling rack and allow it to cool for 10-20 minutes before removing the cake from the pan.
How to Make Caramel Apple Bundt Cake
- Preheat oven to 350 degrees F
- Peel and finely chop or grate apple.
- Grease and flour a 12 cup bundt pan, set aside
- In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla
- Combine flour, salt and baking soda; add to egg mixture
- Stir in chopped or grated apples and pecans
- Pour into prepared bundt pan and bake for one hour or until cake tests done. Allow cake to rest for ten minutes in the pan.
- Remove cake from pan. Gently run a sharp knife around the edge between the pan and the cake, around the outside and inside edge. Turn cake upside down onto serving plate.
How to Make Caramel Glaze
Be sure and make the sauce as the apple cake is baking because you want to pour the glaze over the cake while it is still warm. Pouring the caramel sauce over the cake while it is warm allows the caramel to soak into the cake. Don’t skip this part, it is the best part of the cake!
- In a medium saucepan, combine all ingredients for sauce; boil for 3 minutes, stir constantly. Set aside.
- When cake is done, let cool in pan for 10 minutes on a wire rack
- Remove cake to platter. Use a bamboo skewer to poke holes into the cake.
- Slowly pour or drizzle caramel glaze over warm cake. You will end up with a puddle of caramel sauce at the bottom of the cake so be sure the cake is on a plate wide enough to catch the caramel. It looked pretty in my photo to have the caramel dripping off the plate but you don’t want to waste any of the caramel sauce! When serving, scoop up some of the sauce at the bottom of the cake with each piece.
- Serve warm if possible. If you can, serve the cake warm. It’s great cool or at room temperature too but its amazing warm!
Frequently Asked Questions
Can I make this cake without a bundt pan?
If you don’t have a bundt pan you can use one of the following:
9-inch round: Use two standard eight- or nine-inch round cake pans.
13×9: A 13×9-inch baking pan which holds 14 cups and can easily accommodate a 12-cup Bundt cake r
How do I store leftover cake?
Keep the cake covered and store at room temperature or in the refrigerator. It will last for 3-4 days.
My caramel glaze is too thick?
If your caramel sauce thickens up too much just go ahead and warm it up on the stove top and it will thin down as it warms up.
How many servings do you get from a bundt cake?
I use a 12 cup bundt pan and you can get 12-16 slices from one cake.
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Caramel Apple Bundt Cake
Ingredients
- 3 eggs
- 2 cups sugar
- 1 1/2 cups canola oil
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 cups apples chopped and peeled (I used jonagold)
- 1 cups pecans coarsely chopped
Caramel Sauce:
- 1/2 cup butter
- 1/4 cup milk
- 1 cup brown sugar
- pinch of salt
Instructions
- Preheat oven to 350 degrees
- Grease and flour a 12 cup bundt pan, set aside
- In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla
- Combine flour, salt and baking soda; add to egg mixture
- Stir in apples and pecans
- Pour into bundt pan and bake for one hour or until cake tests done
Caramel Sauce:
- In a medium saucepan, combine all ingredients for sauce; boil for 3 minutes, stir constantly
- Set aside
- When cake is done, let cool in pan for 10 minutes on a wire rack
- Remove cake to platter; slowly pour caramel topping over warm cake and serve
- I poked holes in the cake with a bamboo skewer before pouring the caramel sauce over it
Tips & Notes:
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Debbie Willbanks says
Oh my goodness!!!! The only disappointment was my Bundt pan. Will DEFINITELY make this again. The texture of the cake and the flavors are incredible. Thank you for sharing this recipe!!!!
Annette-Marie Saiz says
Absolutely delicious apple Bundt cake! So light, moist and bursting with apple flavor. I used Granny Smith apoles and sprnkled a layer of Ceylon cinnamon between a layer of the batter. I sprayed the Bundt pan with oil, but instead of flour, I cut 3” strips of parchment paper and placed them vertically in the widest flutes of the pan and wrapped one piece around the center. The paper stuck perfectly and didn’t move when adding the batter. After cooling 20 minutes, I ran a plastic knife gently around the edges – then inverted the cake onto the cake plate, tapped heavily around the entire bottom and it came out beautifully, with only a few pieces remaining in the pan. I then scraped those pieces out and stuck them back on the cake and covered with the yummy caramel sauce (I also added 2 tbsp of bourbon while it was cooking.) Everyone at the Christmas dinner wanted the recipe or seconds – even though they all said they were full from dinner I will be making again for sure. Thank you for this recipe!
Kevin M says
This cake recipe is EPIC and beyond delicious!! I didn’t get a picture – my group that gathered on Christmas ate the entire cake minus one sliver I got at the last second. Every person loved this cake and I am still hearing compliments 2 days later. I did add 1 TBSP cinnamon and 1.5 tsp of nutmeg. I also didn’t have any milk left so I used heavy whipping cream instead on the glaze. I have made this type of cake every year for 26 years and this specific recipe made for the best results this year. Thank you!!
Dezso Farkas says
Everyone that has eaten it is blown away how good it is.