Caramel Apple Bundt Cake

3.73 from 105 votes

What makes this Caramel Apple Bundt Cake work is the combination of juicy apples and a rich sweet caramel topping ~ it's the apple dessert of your dreams!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 561kcal

Author: Sue Moran

Equipment

a standard 10-12 cup bundt pan

Ingredients

1 1/2 cups or 375 ml vegetable oil
1 cup or 213 grams sugar
1 cup or 254 grams packed brown sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 tsp cardamom
1/4 teaspoon nutmeg
3 large eggs
2 3/4 cups or 394 grams flour
1/4 cup or 35 grams corn starch
1½ teaspoons baking soda
¼ teaspoon salt
3 heaped cups or 400 grams chopped apples apples peeled and chopped into 1/4 inch dice (this was 2-1/2 apples for me)

caramel glaze

1/4 cup or 55 grams unsalted butter
1/3 cup or 80 grams heavy cream
1 cup packed brown sugar or 168 grams
1/4 tsp salt
2 cups or 217 grams powdered sugar
1/3 cup or 37 grams chopped pecans

Instructions

Preheat oven to 325F Butter and flour a standard bundt pan.
In your largest mixing bowl whisk together the oil, sugars, vanilla, and spices.
Whisk in the eggs, one at a time.
Whisk together the flour, cornstarch, baking soda, and salt, and fold into the wet ingredients. Fold in the apples.
Turn into your prepared pan and spread out if necessary.
Bake for 65-75 minutes, or until a toothpick inserted in center comes out without wet batter clinging to it. The cake should be nicely browned, fully risen, with small cracks down the center.
Let the cake cool on a rack for 15 minutes, then carefully run a thin spreading knife around the edges to make sure they're loosened before turning out of the pan onto a plate or platter. Let cool before frosting.
When the cake is cool, make the frosting. (Don't make it ahead of time because it firms up quickly as it cools.) Heat the butter, sugar, and cream in a sauce pan, stirring constantly, until it comes to a boil.
Remove from the heat and whisk or blend in the powdered sugar. Whisk or beat to remove any lumps. If the frosting is too thick you can add a small amount of cream, and if it's too thin you can add more sugar. Put it back on the heat to loosen it if it stiffens too soon.
Immediately pour over the cake, working quickly to pour it over the entire top, letting it drip down the sides. Top with the crushed pecans while the frosting is still soft.

Notes

cake adapted from Taste of Home

Nutrition