Nothing says fall like caramel apples. This bundt cake version is packed with apples and warm spices, and has a crumb that is incredibly tender and moist. And how can you go wrong with a luscious salted caramel glaze? We prefer smaller grated apples in this cake, which ensures apple flavor that melts into every single bite, but you could also chop the apples if you prefer larger pieces. Either way, this is an easy and incredibly delicious October treat that you will want to come back to year after year.
Salted Caramel Apple Bundt Cake
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup applesauce
- ¾ cup vegetable oil
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 large apples, peeled and cored
- For the glaze:
- ½ cup (1 stick) unsalted butter
- 2 tablespoons heavy cream
- ½ cup packed brown sugar
- Generous pinch of sea salt (to taste)
Instructions
- Preheat oven to 325 degrees F. Generously spray a 9 inch bundt pan with non-stick cooking spray (alternatively, you can grease and flour the bundt pan).
- In a medium bowl, whisk together flours, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- In a large bowl, stir together apple sauce, oil, and sugars until well combined. Add eggs and vanilla and stir until fully incorporated. Add flour mixture from above, and gently mix until almost (but not quite) fully mixed.
- Using the large holes of a grater, grate apples (you may also chop them if you prefer larger pieces of apple in your cake). Add grated apples into your cake mixture, gently stirring until batter is mixed (be careful not to over mix). Pour into prepared bundt pan. Bake in preheated oven for about 70-80 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool about 15-20 minutes before removing from the bundt pan.
- While cake cools, make the glaze. In a medium saucepan over medium heat, add butter, cream, and brown sugar. Bring to a boil and cook, stirring, until sugar is dissolved and mixture thickens slightly to a syrupy consistency (it will thicken more as it cools). Remove from heat and let cool for about 5 minutes to thicken a bit more.
- Remove cake from bundt pan and place on a plate or cake stand. Drizzle warm glaze over the warm cake. Cool completely and then serve.
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