Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

Introduction

The Caramel Apple Bundt Cake is a delicious fusion of two classic fall favorites—caramel apples and bundt cake—creating a moist, flavorful dessert that’s perfect for any gathering. Whether it’s a cozy autumn afternoon or a festive holiday celebration, this cake is sure to impress with its tender crumb, rich caramel notes, and the tart sweetness of real apples. It’s a showstopper that’s as easy to make as it is delightful to eat.

The History

The bundt cake originated in the 1950s when the American company Nordic Ware introduced the distinctive fluted pan that gives the cake its iconic shape. The cake gained widespread popularity after a woman from Pittsburgh won second place in a national contest with her Tunnel of Fudge cake, baked in a bundt pan. Caramel apples, on the other hand, trace their roots back to the 1950s as well, invented by Kraft Foods employee Dan Walker. Combining the two into a bundt cake format is a modern twist that pays homage to these classic American treats.

Ingredients Breakdown

This cake uses simple, pantry-friendly ingredients that work together to create a moist, rich, and flavorful dessert:

• All-purpose flour – provides the base structure.
• Baking powder & baking soda – for leavening and a light texture.
• Salt – enhances the overall flavor.
• Ground cinnamon & nutmeg – add warm, autumnal spice notes.
• Unsalted butter – contributes richness and a tender crumb.
• Granulated sugar – adds sweetness and helps with texture.
• Brown sugar – infuses deep caramel-like flavor and moisture.
• Eggs – bind the ingredients and add structure.
• Vanilla extract – enhances the overall flavor profile.
• Whole milk or buttermilk – keeps the cake moist and tender.
• Apples – provide tartness and a soft texture; Granny Smith or Honeycrisp are ideal.
• Caramel sauce – adds a rich, sweet layer both inside and outside the cake.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C) and generously grease a 10- to 12-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk or buttermilk. Begin and end with dry ingredients.
6. Fold in chopped apples gently to avoid overmixing.
7. Pour half the batter into the bundt pan, drizzle with a few tablespoons of caramel sauce, then repeat with remaining batter and caramel.
8. Bake for 45–60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
10. Drizzle with additional caramel sauce before serving.

Tips

• Use a high-quality bundt pan to ensure even baking and easy release.
• Don’t skimp on greasing the pan—use a non-stick spray or butter and flour for best results.
• To avoid a dense cake, don’t overmix the batter once the flour is added.
• If using buttermilk isn’t an option, substitute with milk mixed with a tablespoon of lemon juice or vinegar.
• For extra flavor, toss the apple chunks in a little cinnamon and sugar before folding into the batter.

Variations and Customizations

• Nutty Twist: Add ½ cup chopped walnuts or pecans to the batter for added crunch.
• Spiced Version: Add a pinch of ground cloves or allspice to deepen the fall flavor profile.
• Chocolate Drizzle: Add a chocolate glaze or drizzle over the caramel for a caramel-apple-chocolate combo.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Vegan Option: Replace butter with vegan butter, eggs with flax eggs, and use plant-based milk and caramel.

Health Considerations and Nutritional Value

This cake is best enjoyed in moderation. While it does contain natural sugars from apples and caramel, it’s also rich in carbohydrates and fats. However, it can be slightly adjusted for better nutritional balance:

• Use whole wheat flour or oat flour for added fiber.
• Reduce the amount of sugar or substitute with coconut sugar for a lower glycemic index.
• Use unsweetened applesauce in place of some of the oil or butter to reduce fat content.
• Opt for a low-sugar or homemade caramel sauce to cut down on added sugars.

Each serving (1 slice) contains approximately 350–450 calories, depending on size and caramel topping.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk or buttermilk
• 1 ½ cups peeled and chopped apples
• ½ cup caramel sauce (plus extra for drizzling)

Directions

1. Preheat oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan thoroughly.
2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream butter and sugars in a stand mixer or bowl until fluffy, about 2–3 minutes.
4. Add eggs one at a time, then mix in vanilla extract.
5. Gradually add dry ingredients and milk alternately, starting and ending with dry ingredients.
6. Gently fold in apple chunks.
7. Spread half the batter into the bundt pan. Drizzle with 2–3 tablespoons of caramel sauce.
8. Repeat with the remaining batter and another drizzle of caramel on top.
9. Bake for 45–60 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10–15 minutes, then carefully invert onto a wire rack.
11. Drizzle with additional caramel sauce before serving.

FAQ

Can I make this cake ahead of time?
Yes, it keeps well for 2–3 days at room temperature or up to a week in the refrigerator.

Can I freeze the Caramel Apple Bundt Cake?
Absolutely! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or in the fridge overnight.

What apples are best for this cake?
Granny Smith apples offer a nice tart contrast, while Honeycrisp or Pink Lady apples provide a sweeter flavor. Both work well!

Can I use store-bought caramel sauce?
Yes, but for the best flavor,