Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

Fall is my husband’s favorite time of year.  He loves the changing leaves, crisp cool air and fall food!  

Sadly, the one tree in our yard that usually has pretty colored leaves died and our crisp cool air comes and goes,(it was 97 again yesterday) but thankfully, we still have Fall food!  

My daughter found this recipe on Pinterest, her new obsession, and decided we needed to “blog” it.  For those of you who may not be a food blogger, that’s code for “I’ve found a great new dessert and even though mom and dad are trying to diet she’ll say yes if it’s for the blog”.  She baked, I took pictures.  

The original Caramel Apple Bundt Cake recipe came from Mel over at Mel’s Kitchen Cafe.

The cake is super moist, has a great cream cheese filling and each piece is topped with homemade caramel!  If that’s not Fall in a bundt pan, I don’t know what is.  Mel said it would taste even better the second day…and she was right.  The last couple of pieces we ate without caramel sauce, I think some of us (possibly me) may have gone a little heavy on the sauce.  Fortunately, it’s easy enough to make more so drizzle away!  

Here’s the Recipe:

Cake:
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3 medium apples, for about 3 cups chopped
  • 1 Tbsp lemon juice
  • 3 Tbsp dark brown sugar
  • 2 tsp vanilla, divided
  • 1 1/4 cup oil
  • 2 cups sugar
  • 3 eggs
Cream Cheese Layer:
  • 8 oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 egg
Glaze:
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 2 Tbsp heavy cream
  • 1/2 to 1 tsp vanilla
Caramel Sauce:
  • 4 Tbsp butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup half-and-half (or heavy whipping cream)
  • Pinch of salt
  • 1 Tbsp vanilla

Caramel Apple Bundt Cake

Preheat oven to 350 degrees

Grease and flour a 9-10″ bundt pan

Set aside

Caramel Apple Bundt Cake

Mix together flour, soda, cinnamon, nutmeg and salt – set aside

Caramel Apple Bundt Cake

Peel apples and cut into small pieces 

Toss with apples with lemon juice, then add brown sugar and 1 tsp vanilla

Toss until apples are well coated

Caramel Apple Bundt Cake

Mix oil, sugar and remaining tsp of vanilla with electric mixer until well combined

Add eggs, one at a time, mixing well after each

Caramel Apple Bundt Cake

Stir flour mixture just until combined (batter will be pretty thick)

Caramel Apple Bundt Cake

Drain any excess liquid from the apples and stir into the batter

*Don’t overmix*

Caramel Apple Bundt Cake

Pour the batter into the prepared pan – set aside

Now for the yummy cream cheese mixture…

Caramel Apple Bundt Cake

Beat the cream cheese just until smooth

Add cup sugar, vanilla and egg

Beat on medium until smooth and creamy

Caramel Apple Bundt Cake

Using a spoon, spread the batter to either side making a nice deep trench 

Caramel Apple Bundt Cake

Pour or spoon the cream cheese mixture into the trench, keeping it off the sides of the pan, if possible

(Our trench needed to be a little deeper)

Using a knife, swirl the cream cheese mixture into the cake batter around it

(This is important….otherwise all your cream cheese just sits at the bottom of the cake)

Bake at 350 degree about 1 hr – 1 hr 15 min

Check after about an hour

*Bundt cake hack – use an uncooked spaghetti noodle inserted in the center of the cake, instead of a toothpick, to check for doneness.  

Cake is done when noodle come out almost clean (it’s ok if there’s a few crumbs)

Place cake on wire rack 

Caramel Apple Bundt Cake

While cake is cooling, mix up ingredients for glaze in a small saucepan over medium heat

Bring to a boil and continue to boil for 1 minute, stirring constantly

Caramel Apple Bundt Cake

While cake is still warm and in the pan, pour glaze over

Allow cake to cool completely before removing from pan

Caramel Apple Bundt Cake

When cool, turn cake out onto plate and store covered tightly

Prepare caramel sauce before serving

Caramel Apple Bundt Cake

Mix sauce ingredients (except vanilla) in a small sauce pan over medium-low heat

Simmer 5-7 minutes or until slightly thickened, whisking constantly

Caramel Apple Bundt Cake

Add vanilla and continue to cook about 1 more minute 

Caramel Apple Bundt Cake

Cool slightly and use immediately or place in jar and refrigerate until ready to use

Can be made a day or two ahead, just microwave before using

Caramel Apple Bundt Cake

Drizzle each slice of cake with sauce just before serving

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake aka Fall in a Bundt Pan!

Caramel Apple Bundt Cake P

Caramel Apple Bundt Cake
Write a review
Print
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
2 hr
Cake
  1. 3 cups all-purpose flour
  2. 1 tsp baking soda
  3. 2 tsp cinnamon
  4. 1/2 tsp nutmeg
  5. 1/2 tsp salt
  6. 3 medium apples, for about 3 cups chopped
  7. 1 Tbsp lemon juice
  8. 3 Tbsp dark brown sugar
  9. 2 tsp vanilla, divided
  10. 1 1/4 cup oil
  11. 2 cups sugar
  12. 3 eggs
Cream Cheese Layer
  1. 8 oz cream cheese, room temperature
  2. 1/3 cup sugar
  3. 1/2 tsp vanilla
  4. 1 egg
Glaze
  1. 2 Tbsp butter
  2. 2 Tbsp brown sugar
  3. 2 Tbsp white sugar
  4. 2 Tbsp heavy cream
  5. 1/2 to 1 tsp vanilla
Caramel Sauce
  1. 4 Tbsp butter
  2. 1 cup firmly packed brown sugar
  3. 1/2 cup half-and-half (or heavy whipping cream)
  4. Pinch of salt
  5. 1 Tbsp vanilla
Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour a 9-10″ bundt pan
  3. Set aside
  4. Mix together flour, soda, cinnamon, nutmeg and salt – set aside
  5. Peel apples and cut into small pieces
  6. Toss with apples with lemon juice, then add brown sugar and 1 tsp vanilla
  7. Toss until apples are well coated
  8. Mix oil, sugar and remaining tsp of vanilla with electric mixer until well combined
  9. Add eggs, one at a time, mixing well after each
  10. Stir flour mixture just until combined (batter will be pretty thick)
  11. Drain any excess liquid from the apples and stir into the batter
  12. *Don’t overmix*
  13. Pour the batter into the prepared pan – set aside
  14. Now for the yummy cream cheese mixture…
  15. Beat the cream cheese just until smooth
  16. Add cup sugar, vanilla and egg
  17. Beat on medium until smooth and creamy
  18. Using a spoon, spread the batter to either side making a nice deep trench
  19. Pour or spoon the cream cheese mixture into the trench, keeping it off the sides of the pan, if possible
  20. (Our trench needed to be a little deeper)
  21. Using a knife, swirl the cream cheese mixture into the cake batter around it
  22. (This is important….otherwise all your cream cheese just sits at the bottom of the cake)
  23. Bake at 350 degree about 1 hr – 1 hr 15 min
  24. Check after about an hour
  25. *Bundt cake hack – use an uncooked spaghetti noodle inserted in the center of the cake, instead of a toothpick, to check for doneness.
  26. Cake is done when noodle come out almost clean (it’s ok if there’s a few crumbs)
  27. Place cake on wire rack
  28. While cake is cooling, mix up ingredients for glaze in a small saucepan over medium heat
  29. Bring to a boil and continue to boil for 1 minute, stirring constantly
  30. While cake is still warm and in the pan, pour glaze over
  31. Allow cake to cool completely before removing from pan
  32. When cool, turn cake out onto plate and store covered tightly
  33. Prepare caramel sauce before serving
  34. Mix sauce ingredients (except vanilla) in a small sauce pan over medium-low heat
  35. Simmer 5-7 minutes or until slightly thickened, whisking constantly
  36. Add vanilla and continue to cook about 1 more minute
  37. Cool slightly and use immediately or place in jar and refrigerate until ready to use
  38. Can be made a day or two ahead, just microwave before using
  39. Drizzle each slice of cake with sauce just before serving
O Taste and See https://otasteandseeblog.com/

Caramel Apple Bundt Cake

Caramel Apple Bundt Cake  AKA Fall In a Bundt Pan!

Caramel Apple Bundt Cake
Write a review
Print
Prep Time
35 min
Cook Time
1 hr 15 min
Total Time
2 hr
Prep Time
35 min
Cook Time
1 hr 15 min
Total Time
2 hr
Cake
  1. 3 cups all-purpose flour
  2. 1 tsp baking soda
  3. 2 tsp cinnamon
  4. 1/2 tsp nutmeg
  5. 1/2 tsp salt
  6. 3 medium apples, for about 3 cups chopped
  7. 1 Tbsp lemon juice
  8. 3 Tbsp dark brown sugar
  9. 2 tsp vanilla, divided
  10. 1 1/4 cup oil
  11. 2 cups sugar
  12. 3 eggs
Cream Cheese Layer
  1. 8 oz cream cheese, room temperature
  2. 1/3 cup sugar
  3. 1/2 tsp vanilla
  4. 1 egg
Glaze
  1. 2 Tbspbutter
  2. 2 Tbsp brown sugar
  3. 2 Tbsp white sugar
  4. 2 Tbsp heavy cream
  5. 1/2 to 1 tsp vanilla
Caramel Sauce
  1. 4 Tbsp butter
  2. 1 cup firmly packed lbrown sugar
  3. 1/2 cup half-and-half (or heavy whipping cream)
  4. Pinch of salt
  5. 1 Tbsp vanilla
Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour a 9-10″ bundt pan
  3. Set aside
  4. Mix together flour, soda, cinnamon, nutmeg and salt – set aside
  5. Peel apples and cut into small pieces
  6. Toss with apples with lemon juice, then add brown sugar and 1 tsp vanilla
  7. Toss until apples are well coated
  8. Mix oil, sugar and remaining tsp of vanilla with electric mixer until well combined
  9. Add eggs, one at a time, mixing well after each
  10. Stir flour mixture just until combined (batter will be pretty thick)
  11. Drain any excess liquid from the apples and stir into the batter
  12. *Don’t overmix*
  13. Pour the batter into the prepared pan – set aside
  14. Now for the yummy cream cheese mixture…
  15. Beat the cream cheese just until smooth
  16. Add cup sugar, vanilla and egg
  17. Beat on medium until smooth and creamy
  18. Using a spoon, spread the batter to either side making a nice deep trench
  19. Pour or spoon the cream cheese mixture into the trench, keeping it off the sides of the pan, if possible
  20. Using a knife, swirl the cream cheese mixture into the cake batter around it
  21. (This is important….otherwise all your cream cheese just sits at the bottom of the cake)
  22. Bake at 350 degree about 1 hr – 1 hr 15 min
  23. Check after about an hour
  24. *Bundt cake hack – use an uncooked spaghetti noodle inserted in the center of the cake, instead of a toothpick, to check for doneness.
  25. Cake is done when noodle come out almost clean (it’s ok if there’s a few crumbs)
  26. Place cake on wire rack
  27. While cake is cooling, mix up ingredients for glaze in a small saucepan over medium heat
  28. Bring to a boil and continue to boil for 1 minute, stirring constantly
  29. While cake is still warm and in the pan, pour glaze over
  30. Allow cake to cool completely before removing from pan
  31. When cool, turn cake out onto plate and store covered tightly
  32. Prepare caramel sauce before serving
  33. Mix sauce ingredients (except vanilla) in a small sauce pan over medium-low heat
  34. Simmer 5-7 minutes or until slightly thickened, whisking constantly
  35. Add vanilla and continue to cook about 1 more minute
  36. Cool slightly and use immediately or place in jar and refrigerate until ready to use
  37. Can be made a day or two ahead, just microwave before using
  38. Drizzle each slice of cake with sauce just before serving
O Taste and See https://otasteandseeblog.com/

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