Description
Moist apple Bundt cake with caramel glaze, perfect for fall.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 cups peeled and diced apples (Granny Smith, Honeycrisp, or a mix)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition.
- Gently fold in the diced apples and chopped walnuts or pecans (if using).
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Stir in the heavy cream and salt. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes, or until the glaze has thickened slightly.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the glaze cool for a few minutes before pouring it over the cooled cake.
- Place the cooled cake on a wire rack set over a baking sheet or parchment paper. Pour the caramel glaze evenly over the cake, allowing it to drip down the sides.
- Let the glaze set for at least 30 minutes before slicing and serving.
- Slice the cake and serve.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter.
- Grease and flour the Bundt pan thoroughly.
- Check for doneness with a wooden skewer.
- Cool the cake properly before inverting.
- Adjust sweetness and spices to taste.
- Experiment with different types of apples.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes