You’ve never had a more amazingly delicious cake until you’ve had this Caramel Apple Bundt Cake. No joke! I’m totally drop dead serious.
I know I tell you all that this dish is fabulous and this recipe is amazing, which they totally are, but this cake is just a whole new level of deliciousness. I can’t
tell type it to you enough. If you’ve read my last post, you’d know that my motto is: quick and easy recipes.
But I’ve also told you that if I post a recipe thats on the lengthy side, then it’s well worth it. If I’m posting a recipe with numerous steps and ingredients, it’s because this cake is simply that good and you need to make it.
Like, RIGHT now!!! 😉
We were having some friends over for dinner last week and me being the food blogger and all, had to make dessert. Normally I would make a new recipe. I love trying new desserts especially when we have people over. Which is kinda of dumb of me, if you think about it.
There are so many things that can go wrong with a recipe I’ve never made. Like what if it turns out yuckie. I’d have nothing to go off of because I’ve never made it before. But I got lucky with this dessert because I’ve made it before. Yay! 😉
Now I know the ingredient list looks over whelming, but I promise once you start you’ll get into a pace and it will be in the oven before you know it. This cake’s so moist and the apple pieces are soft with hints of brown sugar and nutmeg. Then there’s a creamy cream cheese swirled through out, topped with a glaze and then smothered with homemade caramel sauce. Yummm!! All you need is a nice glass of coffee or tea and you’re set.
Another bonus is it tastes great the next few days, so all the work is well worth it for this recipe! If you have a special occasion coming up or just want a delicious dessert, then I suggest you make this Caramel Apple Bundt Cake!
Caramel Apple Bundt Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 medium green apples (about 3 cup), peeled & chopped
- 1 tablespoon lemon juice
- 3 tablespoons brown sugar, packed
- 2 teaspoons vanilla, divided
- 1 1/4 cups vegetable or canola oil
- 2 cups granulated sugar
- 3 large eggs
- 8 ounces cream cheese, room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 tablespoons heavy cream
- 1/2 to 1 tsp vanilla
- 4 tablespoons butter
- 1 cup firmly packed light brown sugar
- 1/2 cup half-and-half or heavy whipping cream
- Pinch of salt
- 1 tablespoon vanilla
- Preheat over to 350 degrees F. Spray a 10 inch bundt cake with non-stick cooking spray, making sure to get in every nook and cranny. Set aside.
- Cake: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- Toss apples with the tablespoon of lemon juice. This prevents the apples from browning. Add the dark brown sugar and 1 teaspoon vanilla. Toss to combine and set aside.
- Using your stand mixer with your paddle attachment or a handheld mixer, mix together the oil, sugar, and vanilla until well blended. Add the eggs one at a time, mixing well after each addition. Slowly stir in the dry ingredients until just incorporated. The batter will be pretty thick.
- Drain any excess liquid from the apples (if any) and stir the apples into the batter. Make sure you don't over mix! Ladle the batter evenly into the prepared bundt pan.
- Cream Cheese Layer: Rise out the metal bowl for your stand mixer, then add the cream cheese and beat just until smooth. Add the 1/3 cup sugar, vanilla and egg. Beat on medium speed until creamy and smooth.
- Using a spoon make a trench in the center of the cake batter (going around in the circular shape of the bundt pan) about 1-inch deep (just scoop the excess batter to either side. Spoon the cream cheese mixture into the trench. Try and keep the cream cheese mixture in a ring in the center of the cake so it has cake batter on either side around the circle. Once the cream cheese mixture is in place, use a butter knife to swirl the cream cheese mixture into the surrounding cake batter and scoping the batter over the cream cheese. Making sure to do this lightly and not complete incorporate cream cheese into the cake batter.
- Bake the cake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out with few moist crumbs. Place cake on a wire rack and let cool.
- Glaze: While the cake is cooling, add the glaze ingredients in a small sauce pan over medium high heat. Allow the ingredients to come to a boil and boil for one minute, stirring constantly. Turn off heat. Pour the glaze over the cake while the cake is still in the bundt pan.
- Cool cake for 30 minutes, then run a butter knife along the edges removing from bundt pan. Turn bundt pan upside down onto a platter. The cake should just come out of the bundt pan, but if it gets stuck for some reason, tap the pan around a bit and that should release the cake.
- Caramel Sauce: Add the butter, brown sugar, half-and-half or cream, and salt in a small saucepan over medium-low heat. Bring the mixture to a low simmer and cook, while whisking for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Remove from the heat and let cool for about 5 minutes. Place in a mason jar and refrigerate until luke warm. If the caramel sauce has cooled to much in the fridge, place in the microwave and warm for 10 sec. Drizzle a little over every piece of cake. It's delicious!
- Store the Caramel Apple Bundt Cake, covered in the refrigerator for up to 4 days. You can serve it chilled or at room temperature.