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Caramel Apple Bundt Cake

You'll love this deliciously moist caramel apple cake recipe that is perfectly spiced!  
Prep Time20 mins
Cook Time36 mins
Total Time56 mins
Course: Dessert
Servings: 14 slices
Calories: 408kcal
Author: Meymi

Ingredients

  • 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

Instructions

  • 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.
  • While the cake is baking, make the homemade caramel sauce recipe.  If you like you can use the wet method while making the caramel sauce.
  • 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!

Notes

*You can click here for dip and sweep method if you use cup measurements.
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.

Nutrition

Calories: 408kcal