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Dinner

Apple Bundt Cake (With Homemade Caramel Sauce)

Fall is the perfect time for a slice of caramel apple bundt cake. Fresh apples, light brown sugar and a touch of cinnamon mixed with a moist cake. A homemade caramel sauce is drizzled over the top to create a dessert that will have everyone oohing and aahing.

Next try this apple cinnamon crumb cake very easy and super delicious.

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❤️ Why You’ll Love It

  • Use your fresh fall picked apples.
  • Only 30 minutes of prep.
  • Moist delicious apple cake.
  • Easy to make caramel glaze.
  • Elegant for holiday buffet too!

When you make a caramel apple bundt cake not only will it wow all your guests, but it will make your kitchen smell wonderfully delicious of apples and cinnamon.

📝 Ingredients

Note: This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Apple bundt ingredients on a white surface. apple bundt cake (with homemade caramel sauce) Apple Bundt Cake (With Homemade Caramel Sauce) apple bundt cake ingredients

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A collage of four images showing how to make apple bundt batter. apple bundt cake (with homemade caramel sauce) Apple Bundt Cake (With Homemade Caramel Sauce) apple bundt cake caramel step1
  1. Place brown sugar, granulated sugar, eggs, oil and vanilla in bowl and beat with mixer until light.
  2. In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix well.
  3. Stir dry ingredients into the wet ingredients until flour disappears.
  4. Mix in apples well .
Apple cake in a bundt pan ready to be baked. apple bundt cake (with homemade caramel sauce) Apple Bundt Cake (With Homemade Caramel Sauce) apple bundt cake caramel step2
  1. Spoon the batter into the prepared bundt cake and bake until done.
  2. Make the caramel sauce while the cake is baking and let it cool down then drizzle over the cake.

💡 Expert Tips

  • This is a generous amount of caramel sauce (about 1 1/4 cups), I usually pour half of the mixture and serve the other on the side for anyone who wants more.
  • If the caramel sauce still has clumps simply strain through a fine mesh strainer when done.
  • Time saving tip: You can use store bought caramel sauce, heat it up a little in the microwave then pour over the cake.

🧺 Storage

Leftover caramel apple cake should be wrapped tightly and stored in your refrigerator for up to 4-5 days.

💬 FAQs

How many apples in a pound?

Three medium sized apples is about the equivalent of one pound, but it does depend on the size of your apples.

Should Apple Cake be refrigerated?

Yes, once the cake is done and cooled, leftover bundt cake has fresh apples, it should be kept in your refrigerator.

⌛ Make Ahead

  • You can choose to make the homemade caramel sauce ahead of time. Just keep in your refrigerator until you are ready to use it. The caramel sauce may thicken when chilled, so you can reheat before pouring over your apple bundt cake.
  • To reheat the caramel sauce, you can put it in a microwave safe dish and microwave in short bursts of 30 to 60 seconds and stirring each time.

🍽️ Serve With

  • Caramel apple bundt cake goes well with your favorite tea or coffee.
  • You can choose to add a touch of whipped cream or homemade ice cream.

👩‍🍳 Variations

  • You can add chopped nuts to the batter for an extra crunch.
  • Top with a sprinkle of powdered sugar before serving and serve the caramel sauce on the side.
Apple bundt on a serving plate with a slice taken away. apple bundt cake (with homemade caramel sauce) Apple Bundt Cake (With Homemade Caramel Sauce) apple caramel bundt cake ii

Fall is all about apples and pumpkin, here are a few of our favorite fall treats.

I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on FacebookTwitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

What’s new? Check out Amira’s Pantry Store on Amazon where you’ll find all kinds of nostalgic goodness!  Thanks so much for being a part of Amira’s Pantry!

🥣 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

If you do not have it, you might need a sturdy bundt pan, so check this one out.

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Caramel Apple Bundt Cake

A delicious apple bundt cake with a rich caramel sauce, an easy recipe for an after dinner treat or just because.

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Course: cakes, Dessert

Cuisine: American

Diet: Halal

Prep Time: 30 minutes

Cook Time: 50 minutes

Cool down:: 15 minutes

Total Time: 1 hour 35 minutes

Servings: 12 servings

Calories: 360kcal

Instructions

  • Preheat oven to 350°F and grease a 9-inch bundt pan.

  • Place brown sugar, granulated sugar, eggs, oil, vanilla in a bowl and beat with an electric mixer until light.

  • In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix well.

  • Stir dry ingredients into the wet ingredients until flour disappears and you get a consistent batter.

  • Mix in apples then spoon the batter into the prepared bundt cake.

  • Bake for 45-50 minutes or until a toothpick inserted int he middle comes out clean.

  • Take cake out and let it cool down for 20 minutes.

Make the caramel sauce

  • In a small saucepan over medium heat combine sugar and water. Stir a little to help dissolve.

  • Cook until it gets bubbly, give it a couple of swirls then allow to cook until the mixture turns amber brown. Keep an eye on it so it will not burn.

  • Remove from heat and carefully whisk in butter until butter disappears.

  • Return the mixture back to low heat and slowly whisk in heavy cream, vanilla and salt.

  • The mixture will get clumpy but do not worry. Keep stirring it on low and it will dissolve again.

  • Remove from heat and let it cool for 10 minutes.

  • Pour caramel over warm cake.

Notes

  • This is a generous amount of caramel sauce (about 1 1/4 cup), I usually pour half of the mixture and serve the other on the side for anyone who wants more.
  • If the caramel still has clumps simply strain through a fine mesh strainer when done.
  • Time saving tip: You can use store bought caramel sauce, heat it up a little in the microwave then pour over the cake.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 360kcal | Carbohydrates: 74g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 246mg | Potassium: 137mg | Fiber: 2g | Sugar: 48g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg

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