This delicious and moist caramel apple cake recipe is perfectly spiced. You don’t need a mixer to make this easy and yummy apple bundt cake!
You’ll love today’s recipe if you like caramel and apple combination. You should try my delicious caramel apple bars recipe if you haven’t made it yet.
Let’s talk about today’s recipe; first I make an apple bundt cake spiced with cinnamon and nutmeg, then I pour my homemade caramel sauce over it. With the addition of caramel sauce, this apple bundt cake reaches another level of deliciousness.
I keep the cake for 15 minutes in the pan and pour the caramel sauce over the cake. The shiny top doesn’t only appeal to eyes, it is SO delicious.
The Ingredients for Apple Bundt Cake
- All-purpose flour-gives the structure
- Granulated sugar-I don’t use too much as I also use caramel.
- Milk-gives moisture
- Olive oil-gives moisture as well
- Eggs-I use 3 large eggs
- Apples-I use 3 medium-large apples. Although I use sweet apples and caramel sauce this cake is not overly sweet
- Cinnamon-Nutmeg-These two spices go perfect with apples
- Vanilla extract-adds a nice flavor
- Baking powder-leavener
This apple bundt cake is extra delicious with caramel sauce. I use my 10-minute homemade caramel sauce recipe. I pour it over the warm apple cake so the cake can soak the caramel as much as it can.
Why You’ll Love This Apple Cake
- This cake is seriously so delicious.
- Besides its deliciousness, it so easy to make.
- You make the caramel sauce in 10 minutes while the cake is baking.
- From start to finish it takes almost 1 hour.
- You can serve it as a special treat when you want to make an easy and yummy dessert.
How to Make Caramel Apple Cake
First, I grease and flour my bundt pan. Generally, I use butter to grease a pan but I use olive oil in this recipe, you can use the one you prefer. I completely coat the pan including the middle part with olive oil using my pastry brush. Then I put some flour and start to shake the pan to cover each area with flour. Finally, I invert the pan to remove the excess flour.
Next, I place the flour, baking powder, 1 teaspoon of cinnamon and salt(salt is optional) in a medium bowl and mix well.
Then I peel, core and slice the apples into small pieces, almost 0.5-0.6 inches(1,25-1,5 cm). I mix the apples, 2 teaspoons of cinnamon and nutmeg in a bowl, set aside.
After these steps, I place the eggs and sugar in a large bowl and whisk for almost 30 seconds until mixed completely.
Then I add in the olive oil, milk, vanilla extract and mix.
Next, I add the flour mixture in batches. I start to mix with my whisk but continue with my spatula to mix it thoroughly. But I don’t over mix. Finally, I fold the apples.
I pour the mixture into the bundt pan and bake for 35-37 minutes or until a toothpick inserted comes out clean. You can start to check the oven after 33 minutes.
While the cake is baking, I make my homemade caramel sauce in 10 minutes. There are some important points to be careful of while making the caramel. You should melt the sugar until it reaches dark amber color, immediately remove it from the heat(otherwise the sugar will burn and unusable or your caramel will have a bitter taste) and immediately but gradually add the heavy cream while whisking at the same time.
If you don’t add the heavy cream immediately or whisk at the same time there will be lumps and you should spend some extra minutes to melt the lumps. So please make it the way I write the recipe. After I make the caramel sauce, I pour it in a measuring glass and set aside to cool.
If you already have caramel sauce and want to use it, you should let it come to room temperature. It should be in a pourable consistency. To hasten this step, you can place it on medium-low heat and stir until you reach the pourable consistency.
When I remove the cake from the oven, I let the cake set in the pan for 15 minutes. Then I place the apple cake on a rack. (First I invert the cake onto a plate and then place it on a rack.)
I place a little bit wider baking dish than my cake under the rack, so after I pour the caramel sauce, the excess goes to the bottom.
Then I place the rack with my cake on top aside and pour the excess caramel into the measuring glass and continue to pour it over the cake. I try to cover each part of the cake with caramel and repeat it for almost 4-5 times. I am not sure how this step sounds, but it is pretty easy.
After I keep the cake on a rack for 15 minutes, I gently remove it from the rack with my pastry spatula and place it on my cake stand. I pour some caramel sauce- just a little- that is left on the dish over the cake. I let it completely cool before I cut a slice.
If you don’t serve immediately keep in an airtight container in the fridge. You can keep up to 4-5 days in the fridge. Enjoy!
You should also check my other delicious Apple Recipes!
- Puff Pasty Apple Turnovers
- Apple Crisp Cookie Cups
- Easy Apple Crumble Recipe
- Apple Crumble Muffins
- Dried Apples
I love hearing from you! If you try my Caramel Apple Cake or my other recipes please leave a comment and give a star rating!
You'll love this deliciously moist caramel apple cake recipe that is perfectly spiced!
- 350 g (2 and 1/2 cups) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- 1/2 teaspoon salt (optional)
- 3 teaspoons ground cinnamon (2 teaspoons to add into apples, 1 teaspoon to add into flour)
- 3 medium-large apples (400 grams-almost 3 and 1/2 cups)-cored, peeled and chopped (into 0.5-0.6 inch/1.25-1.5 cm pieces)
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 210 g (1 cup) granulated sugar
- 180 g (2/3 cup and 1 tablespoon) olive oil
- 120 g (1/2 cup) whole milk
- 2 teaspoons pure vanilla extract
- 1 recipe homemade caramel sauce
Preheat the oven to 350°F(165°C). Grease and flour 10-12 cup bundt pan: Brush the pan completely including the middle part with olive oil or melted butter. Then put some flour and start to shake the pan to cover each area with flour. Invert the pan to remove the excess flour.
Place the flour, baking powder, 1 teaspoon of cinnamon and salt if using in a medium bowl and mix well. Set aside.
Toss apples with 2 teaspoons of cinnamon and nutmeg in a bowl, set aside.
Whisk the eggs and sugar in a large bowl for almost 30 seconds until mixed. Mix in the olive oil, milk, vanilla extract and mix.
Add the flour mixture into egg mixture in 2-3 batches and mix thoroughly without overmixing. Fold the apples.
Pour mixture into the bundt pan and bake for 35-37 minutes or until a toothpick inserted comes out clean. You can start to check the oven after 33 minutes.
When you remove the cake from the oven, let the cake set in the pan for 15 minutes. Then place the apple cake on a wire rack. You can invert the cake onto a plate first and then place it on a wire rack. Place a little bit wider baking dish or any other dish than the cake under the rack, so after pouring the caramel sauce to the warm cake, the excess sauce can go to the bottom and you can use the sauce again to cover each part of the cake. After you pour the sauce over the cake, place the wire rack with cake on top aside and pour the excess caramel into the measuring glass and continue to pour it over the cake. Try to coat each part of the cake with caramel and repeat this for almost 4-5 times. (you can check the post for the pictures.)
Keep the cake on a wire rack for 15 minutes and then gently remove it from the rack. You can use a pastry spatula while removing the cake and placing on a cake stand. There may be 2-3 teaspoons of caramel sauce left, you can pour the caramel sauce over the cake while it is on the stand. If you don’t serve the cake immediately, keep in an airtight container in the fridge. You can keep the cake in the fridge up to 4-5 days. Enjoy!
The calorie information above is an estimate that is provided by an online nutrition calculator. If you cut very thick slices, it makes 10 slices. As this is a tall cake instead of wide(11,5 cup capacity-9 inch pan), I don't cut too thick slices.