To make this caramel apple Bundt cake, first make a homemade caramel sauce, which you then incorporate into the batter and use as a topping! You'll probably have extra sauce, but no worries—it's great on ice cream, too!
Ingredients
- 1 cup heavy whipping cream
- 5 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
- 1.5 cups white sugar
- 0.25 cups light corn syrup
- 0.25 cups water
Instructions
-
1
Combine heavy cream, 5 tablespoons unsalted butter, 2 teaspoons vanilla, and ¼ teaspoon salt in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat; keep warm.
-
2
Combine 1 ½ cups white sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and carefully whisk in reserved cream-butter mixture, stirring constantly. Cook over low heat, stirring occasionally, 5 more minutes. Remove from heat. Reserve ½ cup of caramel sauce for the cake, and the remainder for the topping. Cool.
-
3
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
-
4
Whisk together flour, baking powder, baking soda, cinnamon, ¾ teaspoon salt, and nutmeg in a bowl until combined.
-
5
Beat brown sugar, ¾ cup unsalted butter, and ½ cup white sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in reserved 1/2 cup caramel sauce, applesauce, sour cream, and 2 teaspoons vanilla until thoroughly combined. Add in ½ of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt pan and smooth into an even layer.
-
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Let cool, 15 to 30 more minutes.
-
7
Pour remaining caramel sauce over the top of the cake.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Sautéed Cabbage
This sautéed cabbage is an easy and inexpensive side dish that's a little crispy and slightly caramelized. The lemon brightens everything up, and for a variation, sprinkle on some red pepper flakes to add another layer of flavor.
Chocolate Almond Breakfast Donuts
I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.
Strawberry Mousse Shooters
You must make these strawberry mousse shooters—it just doesn't get much easier than this for a simple, yet elegant dessert. I like to pipe the mousse into shooter glasses for a lovely presentation. This also may be served in small dessert dishes, but remember, EVERYBODY has room for a mini dessert.