Caramel Apple Bundt Cake

This Caramel Apple Bundt Cake makes the perfect Fall dessert. The combination of apples and caramel just say and smell like Fall!

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 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.

How to make Caramel Apple Bundt Cake

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! Pouring the caramel sauce over the cake while it is warm allows the caramel to soak into the cake.

• Chop and peel your apples.  I peel my apples with a potato peeler and then chop them up pretty fine. I like to use a tart apple and usually use a Granny Smith but have also used Jonagold.
• 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.  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.
• 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.

• Add caramel sauce while cake is warm. After removing the cake from the pan, while it is still warm, use a bamboo skewer to make some holes in the top of the cake.  Pour the warm caramel sauce over the 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!

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 recipe.

Other bundt cakes you may enjoy:

• Key Lime Bundt Cake
• Lemon Pound Cake
• Grilled Brown Butter Pound Cake

If you’ve tried this Caramel Apple Bundt Cake or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

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Caramel Apple Bundt Cake Recipe

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5 from 4 votes

Caramel Apple Bundt Cake

This Caramel Apple Bundt Cake makes the perfect Fall dessert. The combination of apples and caramel just say and smell like Fall!

Course Dessert

Cuisine American

Keyword apple bundt cake

Prep Time 20 minutes

Cook Time 1 hour

Servings 12 servings

Author Leigh Anne Wilkes

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 bambook skewer before pouring the caramel sauce over it

Notes

Chop and peel your apples.  I peel my apples with a potato peeler and then chop them up pretty fine. I like to use a tarter apple and usually use a Granny Smith apple but have also used Jonagold.

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.  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.

Nutrition

Calories: 429kcal | Carbohydrates: 63g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 385mg | Potassium: 123mg | Fiber: 2g | Sugar: 37g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

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Originally posted Nov. 4, 2010