Caramel Apple Bundt Cake is one of the most delicious and moist desserts for fall. Topped with a glossy caramel glaze, this shows topping cake makes an eye catching centerpiece on any dessert table. Every decadent bite is truly special. This simple Caramel Apple Bundt Cake proves that fall baking can be both effortless and incredibly delicious.
CAKE INGREDIENTS
Wet Ingredients
- 3 Eggs
- 2 cups Sugar
- 1 ½ cups Canola Oil
- 2 tsp Vanilla extract
Dry Ingredients
- 3 cups all-purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 3 cups Apples, peeled and diced
- 1 cup chopped Pecans
GLAZE INGREDIENTS
- 4 Tbsp Butter, softened
- ¾ cup brown Sugar
- ⅓ cup Heavy Whipping Cream
- 1 tsp Vanilla extract
CAKE INSTRUCTIONS
Preheat the oven to 350°F.
Grease and flour a 9- or 10-inch Bundt pan. Set aside.
In a mixing bowl, whisk the eggs until foamy. Gradually add the sugar, oil, and vanilla extract, mixing well.
In a separate mixing bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Wash, peel, and finely dice three apples. Toss the diced apples with lemon juice to prevent browning.
Drain any liquid that has accumulated in the apple bowl before adding the apples to the batter.
Gently fold the diced apples and chopped pecans into the batter until just incorporated.
Pour the batter into the prepared 10-inch Bundt pan, smoothing the top to ensure even baking.
Bake for approximately one hour, or until the cake is done. Insert a toothpick into the thickest part of the cake. It should come out clean, although a few moist crumbs are acceptable.
Let the cake rest in the pan for 10 minutes before removing it. Gently run a knife around both the outer and inner edges of the pan to loosen the cake.
Invert the pan onto a serving plate and carefully lift it away.
GLAZE INSTRUCTIONS
In a small saucepan, combine the softened butter, brown sugar, and heavy whipping cream. Stir continuously over medium heat until the mixture is smooth and the sugar has completely dissolved.
Bring the mixture to a boil, then let it simmer without stirring for approximately two minutes.
Remove the saucepan from the heat and stir in the vanilla extract until smooth.
Let the caramel glaze cool for 10 to 15 minutes, allowing it to thicken slightly.
Drizzle the caramel glaze evenly over the warm cake. Make sure the serving plate is large enough to catch the glaze that pools around the bottom.
This scrumptious Caramel Apple Bundt Cake is best served warm. It is also delicious when served cool or at room temperature, but it is especially delightful when warm. When serving, scoop up some of the caramel glaze from the plate and drizzle it over each slice.
Bundt Pan: The pan’s unique ring shape adds visual appeal and helps the cake bake evenly. Its hollow center allows heat to circulate more efficiently, resulting in a beautifully baked cake.
Green Apples: Crisp Granny Smith apples are ideal for this recipe. They add moisture and a pleasant tartness that balances the sweetness of the caramel. They also hold their texture well during baking. However, you can use any variety of green apple based on your personal preference.
Chopped Pecans: Add a pleasant crunch without making the cake too heavy. Their nutty flavor complements the soft apples beautifully.
Eggs: Help bind the ingredients together, provide structure, and contribute to a tender cake. For best results, use room-temperature eggs.
Sugar: Granulated white sugar adds sweetness and helps create the cake’s tender texture.
Canola Oil: Helps keep the cake moist and tender while allowing the flavors of the apples and caramel to shine.
Vanilla Extract: Enhances the overall flavor of the cake.
All-Purpose Flour: Provides structure and helps create the dense, tender texture typical of Bundt cakes.
Salt: Balances the sweetness and enhances the other flavors.
Baking Soda: Helps the cake rise.
Storage
Refrigeration: Store leftover Caramel Apple Bundt Cake in an airtight container in the refrigerator for up to five days.
Freezing: The cake can be frozen without the glaze for up to three months. Wrap it tightly in plastic wrap, followed by aluminum foil. Thaw it at room temperature before adding the glaze and serving.
