Description

Caramel Apple Bundt Cake is a moist, spiced cake filled with tender apple chunks and topped with a rich caramel glaze. With warm fall flavors of cinnamon, nutmeg, and apples, it’s the perfect dessert for gatherings, holidays, or cozy evenings.

Ingredients

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cups apples, peeled and chopped
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
1 cup sour cream or Greek yogurt
For the glaze:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
1 tsp vanilla extract
1 cup powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat together granulated sugar, brown sugar, and eggs until light and fluffy.
Add vegetable oil, vanilla, and sour cream, mixing until smooth.
Gradually fold in the dry ingredients until just combined.
Stir in the chopped apples.
Pour the batter evenly into the prepared bundt pan.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the glaze: melt butter and brown sugar in a saucepan. Stir in heavy cream and vanilla, then whisk in powdered sugar until smooth.
Drizzle the caramel glaze over the cooled cake before serving.

Notes

Use a mix of tart and sweet apples for balanced flavor.Grease and flour the bundt pan thoroughly to prevent sticking.The cake tastes even better the next day as the flavors deepen.For extra indulgence, double the glaze recipe.Wrap individual slices tightly if freezing for later.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 280mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg