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Caramel Apple Bundt® Cake
Caramel Apple Bundt® Cake
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
160 minutes
Indulgent caramel apple Bundt® cake with luscious homemade caramel sauce baked inside and drizzled on top.
Ingredients:
  • 1 cup heavy whipping cream
  • 5 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 1.5 cups white sugar
  • 0.25 cup light corn syrup
  • 0.25 cup water
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground nutmeg
  • 1 cup firmly packed brown sugar
  • 0.75 cup unsalted butter, softened
  • 0.5 cup white sugar
  • 4 large eggs, at room temperature
  • 0.75 cup unsweetened applesauce
  • 0.5 cup sour cream, at room temperature
  • 3 cups Granny Smith apples - peeled, cored, and diced
Instructions:
  • In a small saucepan, melt butter with heavy cream, vanilla, and salt until mixture bubbles, about 5 minutes on medium-low heat. Keep warm after removing from heat.
  • In a large light-colored saucepan with high sides, combine sugar, corn syrup, and water. Cook over medium heat, swirling occasionally until mixture turns amber, about 15 to 20 minutes. Reduce heat to low, carefully whisk in reserved cream-butter mixture (be cautious as mixture will bubble), stirring constantly. Cook over low heat for an additional 5 minutes, stirring occasionally. Remove from heat. Set aside 1/2 cup of caramel sauce for the cake and reserve the rest for the topping. Let cool to room temperature.
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 10-cup Bundt® pan by greasing and flouring it.
  • Combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl and whisk until well mixed.
  • In a large bowl, cream together brown sugar, butter, and white sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in applesauce, sour cream, 1/2 cup caramel sauce, and vanilla until fully combined. Gradually mix in half of the flour mixture until just incorporated, then add the rest of the flour mixture. Gently fold in diced apples. Pour batter into a greased Bundt® pan, spreading it evenly.
  • Bake in the preheated oven for 55 to 60 minutes or until a bamboo skewer comes out with a few moist crumbs. Let the cake cool in the pan for 30 minutes, then carefully loosen and transfer to a wire rack to cool completely for an additional 15 to 30 minutes.
  • Drizzle the remaining caramel sauce over the cake just before serving, gently warming it up if necessary to achieve a smooth pour.

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