Description
This Caramel Apple Bundt Cake combines tender apples and a buttery cake for a delightful dessert. Topped with a rich caramel glaze, it’s perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¾ cup milk
- 2 cups diced apples (about 3 apples, peeled)
- ½ cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1 cup light brown sugar, packed
- ¼ cup unsalted butter
- 6 tablespoons milk, divided
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Grease and flour a bundt pan, or use baking spray. Preheat the oven to 350°F.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add softened butter and beat until crumbly.
- Mix in eggs, vanilla, cinnamon, and milk. Beat for 3-4 minutes until the batter is smooth and fluffy.
- In a separate bowl, combine diced apples, brown sugar, and cinnamon. Fold this mixture into the batter.
- Pour the batter into the prepared bundt pan. Bake for 55-60 minutes or until golden brown. Let cool in the pan for about 10 minutes before transferring to a plate to cool completely.
- For the glaze, combine brown sugar, butter, and 4 tablespoons of milk in a saucepan. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.
- Remove from heat and stir in the vanilla extract. Allow the glaze to cool for 15 minutes.
- Whisk together the cooled mixture with powdered sugar and the remaining 2 tablespoons of milk. Beat for 2 minutes until smooth, then pour over the cooled cake and let set for 10 minutes.
Notes
Make sure to grease the bundt pan well to avoid sticking.
Allow the cake to cool completely before applying the glaze for better adherence.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 329
- Sugar: 32g
- Sodium: 195mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 53mg