Apple Bundt Cake Caramel (Printable Version)
Moist apple bundt cake paired with rich caramel sauce offers a comforting and flavorful dessert.
# What You'll Need:
→ Cake
01 -
2 ½ cups all-purpose flour
02 -
1 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
¼ teaspoon ground nutmeg
07 -
1 cup vegetable oil
08 -
1 cup packed brown sugar
09 -
½ cup granulated sugar
10 -
3 large eggs
11 -
2 teaspoons vanilla extract
12 -
½ cup sour cream
13 -
2 medium Granny Smith apples, peeled and finely chopped
→ Caramel Sauce
14 -
1 cup granulated sugar
15 -
6 tablespoons unsalted butter, cut into cubes
16 -
½ cup heavy cream, room temperature
17 -
½ teaspoon vanilla extract
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Grease a 10–12 cup bundt pan thoroughly with butter, ensuring coverage in all crevices. Lightly dust the pan with sifted flour, tapping out the excess.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
03 -
In a large bowl, whisk or beat on low speed the vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth. Incorporate the sour cream and eggs, mixing until just combined.
04 -
Add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the finely chopped apples carefully.
05 -
Pour the batter into the prepared bundt pan and smooth the surface. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Allow the cake to cool in the pan for 15 to 20 minutes before inverting onto a wire rack to cool completely.
07 -
Over medium heat, melt the granulated sugar in a saucepan, stirring constantly with a heatproof spatula or wooden spoon until it reaches an amber color, approximately 6 to 8 minutes.
08 -
Add the cubed butter to the melted sugar and whisk until fully melted and integrated, noting the mixture will bubble vigorously.
09 -
Slowly pour in the room temperature heavy cream while whisking continuously. Let the sauce simmer for 1 to 2 minutes, then remove from heat and stir in the vanilla extract.
10 -
Allow the caramel sauce to cool for 10 to 15 minutes until it thickens slightly but remains pourable.
11 -
Once the cake is completely cooled, drizzle the warm caramel sauce evenly over the top, allowing it to cascade down the sides. Let stand for 5 to 10 minutes before slicing and serving.
# Additional Notes:
01 -
Ensure apples are finely chopped to distribute evenly without sinking.
02 -
Avoid overmixing the batter to maintain a tender crumb.