Description
A delightful fall dessert featuring a moist apple bundt cake topped with a rich caramel glaze.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 3 medium apples, peeled, cored, and finely diced
- 1 medium apple, peeled, cored, and finely diced (for filling)
- 2 tablespoons brown sugar (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 1 tablespoon all-purpose flour (for filling)
- ½ cup unsalted butter (for glaze)
- 1 cup packed brown sugar (for glaze)
- ¼ cup heavy cream (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- ¼ teaspoon salt (for glaze)
- ½ cup chopped toasted pecans (optional garnish)
- Thin apple slices (optional garnish)
- Extra caramel sauce (optional garnish)
- Flaky sea salt (optional garnish)
Instructions
- Preheat the oven to 350°F. Generously grease a 10-inch Bundt pan, dust lightly with flour, and tap out the excess.
- In a small bowl, combine the diced apple, brown sugar, cinnamon, and flour for the apple filling. Toss until evenly coated and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 3–4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add the dry ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined and fold in the diced apples.
- Spoon about half of the batter into the prepared Bundt pan. Sprinkle the cinnamon-apple filling evenly over the batter, keeping it away from the sides of the pan. Add the remaining cake batter and smooth the top. Gently tap the pan on the counter to remove large air pockets.
- Bake for 55–65 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
- To make the caramel glaze, melt the butter in a saucepan over medium heat. Add the brown sugar and heavy cream, bringing to a gentle simmer while stirring constantly. Cook for 2–3 minutes until smooth and slightly thickened. Remove from heat and stir in the vanilla and salt. Allow the caramel to cool for 5–10 minutes to thicken slightly but remain pourable.
- Place the cooled Bundt cake on a serving plate. Drizzle the warm caramel glaze over the top, allowing it to drip down the sides. Sprinkle with toasted pecans and a small pinch of flaky sea salt, if desired. Let the caramel set for about 10 minutes before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use a mix of tart and sweet apples.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg