Apple Cinnamon Bundt Cake with Caramel Sauce
This moist apple cinnamon bundt cake is delicious with caramel sauce! It is perfectly spiced with warm Fall spices.
Servings: 14 slices
- 3 medium-large apples (400 grams-almost 3 and ½ cups)-cored, peeled and chopped (into 0.5-0.6 inch/1.25-1.5 cm pieces)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Apple Cake Batter
- 350 grams (2 and ½ cups) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 210 grams (1 cup) granulated sugar
- 220 grams (1 cup) olive oil
- 120 grams (½ cup) whole milk
- 2 teaspoons pure vanilla extract
Apple Cake Batter
Place the flour, baking powder, cinnamon and salt in a medium bowl and mix well. Set aside.
Whisk the eggs and sugar in a large bowl for almost 20 seconds until mixed. Mix in the olive oil, milk, vanilla extract.
Add the flour mixture into egg mixture in 2-3 batches and mix until combined. Don't over. Fold the apples with a spoon.
Spoon the mixture into the bundt pan and bake for 47-50 minutes or until a toothpick inserted comes out clean.
While the cake is baking, make the caramel sauce. Please read the instructions carefully. Remember that if you don’t add the heavy cream gradually or whisk at the same time while adding the cream there will be lumps. Eventually, it will melt but you should spend some extra minutes to melt the lumps. So please make it the way I write the recipe.
When you remove the cake from the oven, let the cake stay in the pan for 10 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 than the cake under the rack, so once you pour the caramel sauce, the excess goes to the bottom and you can use the caramel later once thickened.
Let the cake cool for an hour on the rack after you pour the sauce. Transfer the excess caramel sauce to a measuring cup and keep in the fridge to let it thicken for almost 30 minutes before using it. If you like once you first pour the sauce over the warm cake, you can pour the excess sauce to the measuring cup at that time and keep in the fridge for longer to make it even thicker.
Pour the thickened caramel sauce over the cake. You can slice the cake and serve.
*If you already have caramel sauce and want to use it, you should let it come to room temperature first. 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.
How to Store: If you don’t serve immediately keep in an airtight container in the fridge for up to 4-5 days.
How to Freeze: I suggest you freeze it without pouring the thickened caramel sauce. You can pour the caramel first to let the cake soak it. Once totally cooled, you can keep in the freezer in an airtight container for up to 2 months. You can let it thaw in the fridge overnight and pour the thickened caramel sauce when ready to serve.
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.
Calories: 422kcal | Carbohydrates: 51g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 200mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg