This Caramel Glazed Apple Bundt cake is a moist cake, filled with tart apple chunks and cinnamon, then covered in a thick and decadent caramel glaze. The cake is delicious for a brunch, or serve it warm with a scoop of ice cream for a perfect fall dessert. The caramel glaze alone, almost fudge like in its texture, is reason enough to make this recipe part of your recipe box.
With fall in the air, and delicious local apples ready to be harvested, this recipe is a must make. Its a delicious dessert loaded with all the comfort flavours of fall, and is a perfect way to showcase delicious fresh apples. Its also a delightful snack with a cup of tea, or to pack into a lunch box for a comforting treat to get you through the rest of your day. This recipe also is really simple to make and can be a great recipe to do with little ones, or when you want a delectable dessert with very little effort.Jump to Recipe
HOW TO MAKE CARAMEL GLAZED APPLE BUNDT CAKE
To make this cake is really simple, and the most difficult part will be peeling and dicing the apples. This recipe is also really delicious with a cup of chopped pecans or walnuts but I often omit the nuts so my kids are able to take it to school.
Start by peeling and dicing 1lb of apples, about 4 large granny smith. You can use any apple you like but I prefer the tartness that a granny smith apple brings to balance the sweetness of the cake. Once the apples are peeled and diced place them in a small bowl and then set aside. Preheat the oven to 350 degrees.
In a large bowl add the flour, cinnamon, salt, baking soda and powder then mix to fully combine all the ingredients. Then set aside.
Grease a bundt pan with butter then add 3 tablespoons of the flour mixture from above to the pan. Tilt and tap the pan to coat it with the flour mixture then set aside. Take another 2 tablespoons of the flour mixture and add it to the bowl with the prepared apples, if using nuts add 1 cup to the bowl with the apples. Stir together to ensure the apples are evenly coated with the flour mixture, then set aside.
In the bowl of a stand mixer( or using an electric hand mixer) add the eggs, oil, brown sugar, white sugar, and vanilla. Then mix on medium high until all the ingredients are fully combined and the batter is thick, this should take about 4 minutes.
Now add half of the flour mixture and beat on medium low until just combined, then add the remaining half of flour mixing again on medium low speed until just combined.
Now you should have a very thick, caramel coloured, cake batter. Remove the bowl from the stand mixer and then add the prepared apples. Use a spatula to fold the apples evenly through out the cake batter. Pour the batter into the prepared bundt pan and use an offset spatula to spread into an even layer. Place the cake into the preheated oven and bake for about 60-70 minutes, until cake is golden brown and a toothpick inserted comes out mostly clean.
Once the cake has finished baking remove it from the oven and set it onto a wired rack and immediately make the caramel glaze.
To make the caramel, fudge like, glaze start by melting the butter in a small pot over medium heat. Once the butter is melted add the brown sugar and whisk the two together until it’s mostly combined. Finally add the cream and continue to whisk until the mixture comes to a boil. Let the mixture cook a couple minutes whisking occasionally, until the caramel glaze is smooth.
Once the caramel glaze is ready immediately take 1/ cup of the glaze and spread it evenly on the cake before inverting it. Its important the cake is still hot when you do this, and allow the glaze to soak into the cake bottom for about 15-20 minutes before inverting it.
Once the glaze has soaked in to the cake, flip the cake onto a platter and take the remaining caramel glaze and generously pour it over the top of the still warm cake. You can serve it immediately at this point, or wait about 15 minutes for the glaze to set up and crust giving it a fudge like consistency.
This cake will stay fresh at room temperature, covered, for about 4-5 days….if it lasts that long.
Caramel Glazed Apple Bundt Cake
- 1 lb granny smith apples peeled, and diced into cubes
- 3 cups ap flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 1¼ cups brown sugar
- 1 cup granulated sugar
- 1½ cups vegetable oil
- 3 large eggs
- 1 tbsp vanilla
- 1 cup chopped pecans or walnuts this is optional and not added in cake pictured
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 tsp salt
- 1/4 cup heavy cream
- 1 tsp vanilla
- Start by preheating to oven to 350 degrees, then peel and dice the apples and place into a small bowl.
- In a large bowl add the flour, salt, cinnamon, baking soda and powder then stir to evenly combine the ingredients. Set aside.
- Get a bundt pan and lightly grease with butter, then take 3 tablespoons of the flour mixture and sprinkle it in to the bundt pan. Tilt and tap the bundt pan to coat with the flour mixture then set aside.
- Take 2 tablespoons of the flour mixture and add it to the prepared apples (or apples and nuts if you are adding them). Use a spoon to toss the apples in the flour mixture until they are evenly coated. Then set aside.
- In the bowl of a stand mixer add the eggs, oil, brown sugar, granulated sugar, and vanilla. Then mix on medium high until fully combined and thick, about 4 minutes.
- Now add half the remaining flour mixture and beat until just combined. Scrape down the sides of the bowl and add the remaining flour mixture and again beat on medium until just combined.
- Removethe bowl from the stand mixer and add the prepared apples, use a spatula to evenly fold the apples through out the cake batter. Pour the batter into the prepared bundt pan and use an offset spatula to spread into an even layer.
- Place the cake in the oven and bake for about 60-70 minutes, until golden brown and a toothpick inserted comes out mostly clean.
- Once the cake is finished cooking place on a wired rack and immediately make the caramel glaze.
- Place the butter into a small pot over medium heat and allow it to melt. Once the butter is melted add the brown sugar and whisk to combine. Then add the heavy cream, whisking to fully combine. Allow the mixture to continue to cook, whisking occasionally, until it comes to a boil. Reduce heat and add vanilla then cook a couple more minutes until the mixture is smooth and boiling. Remove from heat and immediately glaze the warm cake.
- Take 1/4 cup of the prepared glaze and drizzle it evenly over the bottom of the cake. Allow the cake 15-20 minutes for the glaze to soak into the bottom of the cake.
- After the glaze has soaked in, but the cake is still warm, invert the pan onto a platter so the cake comes out of the pan. Take the remaining caramel glaze and generously pour it over the top of the cake. Allow the cake about 15 more minutes of cooling before serving.