Apple Bundt Cake Caramel

This apple bundt cake with caramel sauce is the kind of dessert that brings cozy, comforting vibes to any table. The tender crumb studded with tart Granny Smith apples pairs beautifully with the rich, buttery caramel drizzled on top. It’s a perfect fall or holiday treat that always gets rave reviews whenever I bring it to gatherings.

I first made this for a family birthday, and the way the caramel glazed the cake made everyone ask for seconds

Ingredients

• All-purpose flour: forms the structure and gives a soft crumb make sure it is fresh and properly measured for the best texture
• Baking powder: helps the cake rise and stay light check the expiration date for maximum effectiveness
• Baking soda: balances acidity and aids in leavening especially with sour cream and apples
• Salt: enhances all the flavors in the cake even the sweet ones
• Cinnamon: adds warmth and pairs perfectly with apples use fresh ground for more punch
• Nutmeg: a subtle hint of spice freshly grated if you can elevates the flavor profile
• Vegetable oil: keeps the cake moist and tender neutral oils work best so flavors shine through
• Brown sugar: adds moistness and a deep caramel note because of its molasses content
• Granulated sugar: provides sweetness and structure use fine granulated sugar for smooth mixing
• Eggs: bind ingredients and add richness room temperature eggs blend more evenly
• Vanilla extract: rounds out flavors and adds a hint of floral sweetness
• Sour cream: adds moisture and a slight tang that brightens flavors and tenderizes the crumb
• Granny Smith apples: tart and crisp these hold their shape well during baking and balance the sweetness of the cake
• Granulated sugar (for the caramel sauce): the base for caramel use a fine texture for even melting
• Unsalted butter: adds richness and smoothness cubed so it melts evenly
• Heavy cream: makes the caramel sauce luscious and pourable room temperature cream prevents clumping
• Vanilla extract (for the caramel sauce): a finishing touch that enhances the flavor depth of the caramel

Instructions

Preheat and prepare the pan:

Preheat your oven to 350 degrees Fahrenheit. Generously butter your 10 to 12 cup bundt pan making sure to cover every nook and cranny so the cake releases easily. Then lightly sift a bit of flour into the pan tilting and tapping out the excess for a thin even coating. This ensures your cake won’t stick and gives you that perfect bundt shape.

Mix your dry ingredients:

In a medium bowl whisk together the all-purpose flour baking powder baking soda cinnamon nutmeg and salt until evenly combined. This builds the foundation of flavor and texture for your cake so take a moment to get it right.

Combine wet ingredients:

In a large bowl whisk or use a hand mixer on low speed to blend together the vegetable oil brown sugar and granulated sugar with the vanilla extract until smooth and well combined. Add the sour cream and eggs mixing just until incorporated. Be careful not to overmix here or the cake can become tough.

Incorporate dry ingredients and apples:

Gently fold the dry flour mixture into the wet mixture just until combined. It's important not to overmix so stop as soon as you see no more streaks of flour. Next fold in the finely chopped Granny Smith apples spreading them evenly throughout the batter.

Bake the cake:

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Place the pan in the oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid opening the oven door during the first 30 minutes so the cake rises evenly.

Cool the cake:

Allow the cake to cool in the pan for 15 to 20 minutes on a wire rack. This resting time helps the cake firm up so it can be removed without breaking. Afterward gently invert the cake onto the wire rack to cool completely making it ready for the caramel topping.

Make the caramel sauce:

In a medium saucepan over medium heat add the granulated sugar. Stir constantly with a heatproof spatula or wooden spoon until the sugar melts and becomes a rich amber color which should take about 6 to 8 minutes. Be patient and keep the sugar moving so it melts evenly without burning.

Add butter and cream:

Once the sugar is fully melted and amber add the cubed unsalted butter and whisk continuously until melted and combined — the mixture will bubble up vigorously here. Slowly pour in the room temperature heavy cream while whisking non-stop which prevents the caramel from seizing. Allow this to simmer for 1 to 2 minutes to thicken slightly then remove from heat and stir in the vanilla extract.

Dress the cake:

Let the caramel cool for 10 to 15 minutes until it thickens just enough to coat but remains pourable. When the cake is fully cooled pour the warm caramel sauce over the top letting it drip down the sides naturally. Let it sit for 5 to 10 minutes so the sauce can set a bit before slicing and serving.

Apples are truly the star here — their tartness contrasts the sweet buttery cake and caramel magnificently. One of my favorite memories is baking this cake with my kids in the kitchen the house filling with the smell of cinnamon and caramel and them eagerly waiting to drizzle the sauce all over it.

Storage Tips

Wrap the cake well in plastic wrap or place in an airtight container to keep it moist. Store at room temperature if you plan to eat within two days or refrigerate if longer to prevent spoilage. Freeze sliced cake pieces individually wrapped to enjoy later thawing them at room temperature for the best texture.

Ingredient Substitutions

You can swap Granny Smith apples for Honeycrisp or Fuji if you want a bit more natural sweetness though the tartness is part of its charm. Use Greek yogurt in place of sour cream for a slightly tangier note and added protein. For a dairy-free caramel try coconut cream instead of heavy cream and use a vegan butter substitute.

Serving Suggestions

Serve your apple bundt cake warm or at room temperature for best texture. Add a scoop of vanilla ice cream or a dollop of whipped cream to make it extra special and creamy. Pair the cake with spiced tea or a lightly brewed coffee to complement the cinnamon and caramel notes.

This apple bundt cake with caramel sauce is a comforting classic that brings warmth to any occasion and rewards patience with rich flavor and perfect texture.

FAQs about Recipes

→ What type of apples work best?

Granny Smith apples are ideal due to their tartness and firm texture, which hold up well during baking and contrast nicely with the cake's sweetness.

→ How can I prevent the cake from sticking to the bundt pan?

Grease the pan thoroughly with butter and lightly dust with flour, tapping out the excess to ensure easy release after baking.

→ Can I make the caramel sauce ahead of time?

Yes, the caramel can be prepared in advance and gently reheated before pouring over the cooled cake to maintain its pourable consistency.

→ What spices are used in the cake?

Cinnamon and nutmeg provide warm, aromatic notes that complement the apples and enhance the overall flavor profile.

→ How long should the cake cool before serving?

Allow the cake to cool fully on a wire rack after removing from the pan, then let the caramel sauce set on top for about 5-10 minutes before slicing.