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Caramel Apple Bundt Cake

Course Dessert
Cuisine American


  • For the Cake
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter melted
  • 1 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 4 medium apples cored and chopped into 1/4 inch pieces
  • For the Caramel
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 stick unsalted butter cut into 1/4 inch pieces
  • 1 cup heavy cream warm


  • For the Cake
  • Preheat the oven to 350 degrees F and spray your bundt pan with cooking spray.
  • In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
  • In a separate bowl, combine the butter, brown sugar, and eggs. Gently whisk until smooth.
  • Slowly whisk in the dry ingredients until they're combined. Don't beat or mix too much - you just want the dry ingredients to incorporate into the wet.
  • Use a spoon to turn the apples into the batter and pour into the bundt pan.
  • Bake for 1 hour or until a toothpick comes out clean. Allow to cool in the pan for 20 minutes and then turn out onto a serving dish.
  • While the cake is baking start preparing your caramel.
  • For the Caramel
  • In a small sauce pan heat the heavy cream over low heat.
  • Add the Sugar and water to a heavy sauce pan. Bring to a boil over medium high heat without stirring.
  • Allow the sugar mixture to continue boiling until it reaches 360 degrees F or a deep amber color.
  • Once the caramel reaches the desired color/temperature remove it from the heat and slowly add the sliced butter. Be careful as this will most likely sizzle and splatter.
  • Pour in the heavy cream and allow it to settle (stop sizzling/bubbling.)
  • Whisk for 10 - 15 minutes until the caramel begins to thicken and becomes smooth.
  • Let it cool for 15 - 20 minutes before topping your cake.