Apple Bundt Cake

Moist apple bundt cake with a rich caramel glaze, perfect for fall.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 29

Servings:

Author: Jessica Harmon

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)

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

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.

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.

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.