Caramel Apple Bundt Cake (Ready-to-Print Version)
Tart apples and cinnamon baked in a soft bundt cake, finished with a rich caramel glaze.
# What You’ll Need:
→ For the apple cake
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon salt
06 -
1 cup unsalted butter, softened
07 -
2 cups granulated sugar
08 -
3 large eggs
09 -
2 teaspoons vanilla extract
10 -
1 cup whole milk
→ For the apple filling
11 -
3 cups apples, peeled and diced (preferably Granny Smith and Gala)
12 -
1 cup light brown sugar, packed
13 -
2 teaspoons ground cinnamon
→ For the caramel glaze
14 -
1/2 cup unsalted butter
15 -
1 cup light brown sugar, packed
16 -
1/4 cup whole milk, plus extra as needed
17 -
2 teaspoons vanilla extract
18 -
2 cups powdered sugar, sifted
# Step-by-Step Guide:
01 -
Generously grease and flour a 12-cup (9-inch) bundt pan, ensuring all crevices are coated for easy release.
02 -
In a large mixing bowl, combine flour, baking powder, baking soda, ground cinnamon, and salt. Whisk thoroughly to blend.
03 -
Using a stand mixer or hand mixer, beat softened butter with granulated sugar until light and fluffy, about 3 minutes.
04 -
One at a time, incorporate eggs into the creamed mixture, mixing well after each addition. Add vanilla extract and half the milk, blending until smooth.
05 -
Gradually add the flour mixture to the wet ingredients in several additions, alternating with remaining milk. Mix only until just combined and fluffy.
06 -
In a separate bowl, toss diced apples with brown sugar and ground cinnamon until evenly coated.
07 -
Gently fold cinnamon-sugar apples into cake batter, distributing evenly without overmixing.
08 -
Spoon batter evenly into prepared bundt pan. Smooth top with a spatula. Bake in a 350°F (175°C) oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Allow cake to cool in pan on a wire rack for 10 minutes. Invert onto serving platter and cool completely.
10 -
In a saucepan over medium heat, melt butter with brown sugar and 1/4 cup milk. Bring to a gentle boil while stirring, and boil for 2 minutes, stirring constantly. Remove from heat, add vanilla, and cool for 15 minutes.
11 -
Whisk powdered sugar into cooled caramel mixture. Add additional milk, 1 tablespoon at a time, to achieve pourable consistency if needed.
12 -
Drizzle caramel glaze over completely cooled cake. Allow glaze to set for at least 10 minutes before slicing and serving.
# Handy Tips:
01 -
For best results, use a combination of sweet and tart apple varieties. Allow the cake to cool fully before glazing to prevent the icing from running.
02 -
Store covered at room temperature for up to one week, or wrap well and freeze for longer storage.