Apple Bundt Cake
This apple bundt cake with caramel glaze is a delightful autumnal treat, combining the crisp sweetness of apples with the warmth of cinnamon and nutmeg. The cake’s soft, moist crumb is complemented perfectly by the rich and buttery caramel glaze that generously coats each slice. Whether you’re serving it at a family gathering or enjoying it as a cozy dessert at home, this apple bundt cake is sure to be a crowd-pleaser.
Ingredients Overview
The success of this apple bundt cake lies in the careful selection of ingredients that bring out the rich, comforting flavors of fall.
Granny Smith apples, known for their tart and crisp profile, are the ideal choice for this apple bundt cake. Their firm texture holds up well during baking, ensuring you get delightful bits of apple in every bite. If Granny Smiths aren’t available, Honeycrisp or Braeburn make excellent substitutes with their sweet-tart balance.
The blend of cinnamon and nutmeg provides that classic warm spice that immediately evokes the essence of autumn. These spices add depth to the cake, enhancing the apples’ natural sweetness.
Buttermilk adds a slight tanginess and moisture, creating a tender crumb that melts in your mouth. If you don’t have buttermilk on hand, you can easily substitute it by combining regular milk with a tablespoon of lemon juice or vinegar and letting it sit for a few minutes until slightly thickened.
To save time without sacrificing flavor, a yellow cake mix serves as the base of this recipe. It provides a solid foundation, allowing you to quickly whip up the cake without starting from scratch. The added spices, flour, and apples make it taste completely homemade, while the convenience of a mix helps you streamline the process.
Step-by-Step Baking Instructions
Begin by properly preparing your bundt pan. Greasing and flouring the pan is essential to ensure your cake releases smoothly after baking. Make sure to get into all the crevices of the bundt pan to avoid any sticking disasters.
Once your pan is ready, combine the cake mix, flour, brown sugar, cinnamon, and nutmeg in a large mixing bowl. These dry ingredients should be whisked together until they’re evenly distributed, ensuring each bite of cake has a uniform flavor.
Next, add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry mixture. Beat the batter on medium speed, starting with a minute to combine everything, then scraping down the bowl to ensure no dry ingredients are missed. After another minute of mixing, the batter will be smooth and ready to receive the diced apples.
Gently fold in the apples, being careful not to overmix the batter. Overmixing can cause the cake to become dense, so fold just until the apples are evenly incorporated. Pour the batter into your prepared bundt pan, spreading it evenly.
Bake the cake at 350°F for about 40 minutes. To ensure even baking, keep an eye on the cake as it nears the 20-minute mark. If the top seems to be browning too quickly, lightly tent it with aluminum foil. Once a skewer inserted in the middle comes out clean or with a few crumbs, it’s ready to be taken out of the oven.
Allow the cake to cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely. This cooling time helps the cake firm up slightly, making it easier to remove without breaking.
Making the Perfect Caramel Glaze
The caramel glaze is the crowning touch that takes this cake to the next level. Start by melting the butter over medium heat in a medium saucepan. Once melted, add the brown sugar, heavy cream, salt, vanilla extract, and corn syrup. Stir everything together, making sure the mixture doesn’t stick to the sides of the pan.
As the mixture begins to boil, reduce the heat to low. Simmer the glaze for 5-6 minutes, checking regularly to ensure it doesn’t bubble over. This simmering process allows the caramel to thicken and develop its deep, rich flavor.
Once done, remove the glaze from the heat. It will thicken further as it cools, so if you need it to cool quickly, you can transfer the glaze to a shallow dish. This step ensures it reaches the perfect consistency for pouring or piping.
Recipe Tips & Frequently Asked Questions
Preventing the Cake from Overbrowning:
- Check the cake at the 20-minute mark. If the top is browning too quickly, tent it with foil to prevent overcooking.
Choosing the Best Apples:
- Granny Smith apples are ideal for this recipe, but Honeycrisp or Braeburn are great alternatives if needed.
Keeping the Cake Moist:
- Store the cake in an airtight container at room temperature for up to three days. The caramel glaze also helps lock in moisture, keeping the cake soft.
Make-Ahead Options:
- You can bake the apple bundt cake a day ahead and store it in an airtight container. Prepare the caramel glaze on the day of serving and drizzle it over the cake before enjoying.
Can I use a different type of apple in this recipe?:
- Absolutely. While Granny Smiths are preferred for their tartness, other firm apples like Honeycrisp or Braeburn work well.
What if I don’t have a bundt pan? Can I use another type of pan?:
- Yes, you can bake this cake in a standard 9×13 inch pan, though the texture might be slightly different, and the baking time may vary.
How do I store the cake and the caramel glaze?:
- The cake can be stored at room temperature in an airtight container for up to three days. The caramel glaze can be refrigerated for up to two weeks; just reheat it gently before using.
Is there a way to make this cake gluten-free?:
- Yes, you can substitute a gluten-free cake mix and ensure the flour is also gluten-free. The texture might be slightly different, but the flavors will remain just as delicious.
What to Serve With this Recipe
Pair this apple bundt cake with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream for a truly indulgent dessert experience. The cool, creamy textures complement the warm, spiced flavors of the cake beautifully. For a cozy afternoon treat, enjoy a slice with a hot cup of coffee or tea.
To elevate your presentation, consider garnishing the cake with toasted pecans or a sprinkle of powdered sugar. Fresh apple slices or a drizzle of additional caramel glaze can also enhance the visual appeal, making this dessert look as good as it tastes.
Final Thoughts
This apple bundt cake with caramel glaze offers the perfect balance of sweet, tart, and warm spice flavors, making it an irresistible dessert for fall. Whether you’re serving it at a family gathering or indulging in a quiet moment at home, this apple bundt cake delivers a comforting, satisfying treat. The easy-to-make caramel glaze adds a rich, buttery finish that ties all the flavors together, making each bite a delightful experience.
Apple Bundt Cake
Ingredients
- 2 cups diced apples we used two large Granny Smith apples
- 1¼ cups 302g buttermilk (see note below for substitution)
- ½ cup 108g vegetable oil (Canola oil is a great option)
- ½ cup 108g light brown sugar, packed
- 6 tablespoons 45g all-purpose flour
- 3 teaspoons 7g ground cinnamon
- 1 teaspoon 4g nutmeg
- 4 large eggs at room temperature (Tip: Place in warm water for 5 minutes if needed)
- 1 teaspoon 8g vanilla extract
- 1 15.25 oz box yellow cake mix (we used Duncan Hines Classic Yellow Cake Mix, Perfectly Moist)
For the Caramel Glaze
- ½ cup 126g heavy cream
- ½ stick 57g unsalted butter, softened (if you use salted butter, omit the additional salt)
- 1 cup 217g light brown sugar, packed
- ½ teaspoon 2g salt
- 1 tablespoon 18g light corn syrup
- 1 teaspoon 4g vanilla extract
Instructions
- Preheat your oven to 350°F and adjust the oven rack to the next-to-lowest position. Generously grease and flour a 10-cup bundt pan, ensuring all sides are well coated.
- Start by dicing your apples into small, bite-sized pieces. You’ll need about 2 cups of diced apples from two large Granny Smith apples.
- In a large mixing bowl, whisk together the cake mix, all-purpose flour, brown sugar, ground cinnamon, and nutmeg until well combined.
- Add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry mixture. Using a mixer on medium speed, beat the ingredients for about a minute, ensuring everything is incorporated. Pause to scrape down the sides of the bowl, then beat for an additional minute.
- Gently fold in the diced apples and transfer the batter into your prepared bundt pan, spreading it evenly.
- Place the pan in the oven and bake for 40 minutes, or until a skewer inserted in the center comes out clean or with just a few crumbs. If the cake starts browning too quickly, lightly cover it with aluminum foil around the 20-minute mark.
- Once baked, allow the cake to cool in the pan on a wire rack for approximately 10 minutes. Then, turn it out onto the rack to cool completely.
For the Caramel Glaze
- In a medium-sized saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, salt, vanilla extract, and corn syrup. Stir the mixture until everything is well combined, being mindful not to let the mixture stick to the sides of the pan.
- Once the mixture starts to boil, reduce the heat to low and allow it to simmer for 5-6 minutes. Keep an eye on it to prevent boiling over. Once done, remove from heat. Remember, the caramel will thicken as it cools. If you’re in a hurry, you can transfer the caramel to a shallow dish to speed up the cooling process.
- You’ll have about 1 cup of caramel sauce, which can be stored in the refrigerator in an airtight container for up to two weeks.
Decorating the Apple Bundt Cake
- Once your caramel glaze has cooled to your preferred consistency, drizzle it generously over the cooled bundt cake. For a more refined look, you can transfer the glaze to a piping bag and pipe it over the cake in decorative patterns.