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In the world of home baking, few creations bring joy and comfort quite like Bundt cakes. Their charming shapes, combined with a variety of delectable flavors, make them a staple at gatherings, celebrations, and cozy family dinners alike. As autumn arrives, what better way to embrace the season than with a warm, inviting dessert that captures the essence of fall? Enter the Irresistible Caramel Apple Bundt Cake—a delightful treat that embodies the taste of freshly picked apples, enveloped in a rich, buttery cake, and drizzled with decadent caramel sauce.
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Caramel Apple Bundt Cake

Indulge in the flavors of fall with this irresistible Caramel Apple Bundt Cake! Bursting with the sweetness of fresh apples and drizzled with rich caramel sauce, this dessert is perfect for any gathering or cozy night in. Easy to make and stunning to present, it’s sure to impress family and friends alike. Get the recipe now and bring some autumn magic to your kitchen! #CaramelAppleCake #BundtCake #FallBaking #DessertLovers #BakingFromScratch

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)

1 cup caramel sauce (store-bought or homemade)

½ cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring to get into all the crevices.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

        Beat in the eggs, one at a time, ensuring each egg is thoroughly combined. Mix in the vanilla extract.

          Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

            Fold in the diced apples and chopped nuts (if using) gently with a spatula until evenly distributed throughout the batter.

              Pour half of the batter into the prepared Bundt pan. Drizzle half of the caramel sauce over the batter, then top with the remaining batter, smoothing the top.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

                  Remove from the oven and allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

                    Once cooled, drizzle the remaining caramel sauce over the top and sprinkle with powdered sugar, if desired.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices