Caramel Apple Bundt Cake
Author: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 3 medium apples (or about 3 cups finely chopped)
  • 1 tbsp lemon juice
  • 3 tbsp dark brown sugar
  • 2 tsp vanilla, divided
  • 1⅛ cup vegetable or canola oil
  • 1¾ cup granulated sugar
  • 3 eggs
  • 8 oz cream cheese
  • ⅓ cup granulated sugar
  • 1 egg
  • ½ tsp vanilla
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 2 tbsp heavy cream
  • ½ tsp vanilla
  • 4 tbsp butter
  • 1 cup firmly packed brown sugar
  • ½ cup heavy cream
  • pinch of salt
  • 2 tsp vanilla
Instructions
  1. Grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside. Peel, core and dice 3 cups of apples. Toss the apples with the lemon juice to prevent browning. Add the brown sugar and 1 tsp vanilla, and toss to combine. Set aside.
  3. In a large bowl, blend the oil, sugar, and remaining 1 tsp vanilla until well combined. Add eggs, one at a time, mixing well after each addition. Gently stir in the dry ingredients, just until combined. Do not overmix. The batter will be quite thick. Carefully fold in the apples until incorporated. Pour about ¾ of the batter evenly into the prepared pan.
  4. In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg and vanilla and mix on medium speed until creamy and smooth. Using a large spoon, drop the cream cheese mixture into the center of the cake batter, working your way around the bundt to form a ring. Gently spoon the remaining cake batter on top of the cream cheese mixture. Using a knife, gently swirl the cream cheese mixture into the cake batter.
  5. Bake at 350 degrees F for 65-75 minutes. After 1 hour of cooking time, begin checking the cake about every 5 minutes for doneness. Remove the cake from the oven when a toothpick inserted near the middle comes out with only a few moist crumbs.
  6. While the cake is cooling, prepare the glaze. In a small saucepan, mix the butter, brown sugar, white sugar, and cream. Bring to a boil, and stir for 1 minute. Add the vanilla. Pour the hot glaze gently over the warm cake while it is still in the pan. Allow the cake to finish cooling completely in the pan, then invert onto a serving plate and refrigerate until serving.
  7. To prepare the caramel sauce, combine the butter, sugar, cream and pinch of salt in a saucepan and bring to a simmer over medium-low heat. Simmer for 5-7 minutes, stirring gently until mixture is slightly thickened. Add the vanilla, stir for another minute then remove from the heat. Store caramel sauce in a jar until ready to serve. Drizzle sauce over cake as desired to serve.
Notes
You can use any apple you prefer for this recipe. I used granny smith because it is what I had at home and the tartness of the apple contrasted very well with the sweetness of the cake and caramel sauce.
You can make the caramel sauce ahead of time. This cake stores well in the refrigerator for up to three days.
You can sprinkle powdered sugar over the cake, if desired. I think it really dresses the cake up and improves the presentation.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/caramel-apple-bundt-cake/