Apple Bundt Cake Recipe
This moist and fluffy apple bundt cake with apple cider caramel sauce is the perfect fall treat! It's packed full of apple, spices and drizzled with the most amazing sauce ever!
Servings: 16 slices
Calories: 441kcal
Ingredients
- 3/4 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 tbsp vanilla extract
- 3 eggs separated
- 3 cup all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp apple pie spice
- 2 cup buttermilk OR sour cream
- 2 large apples peeled, 1 grated, 1 finely chopped*
For the Apple Cider Caramel Sauce
- 2 cup apple cider**
- 1 cup brown sugar packed
- 4 tbsp unsalted butter
- 2/3 cup heavy cream
- 1/4 tsp ground cinnamon
- 1/4 tsp apple pie spice
- 1/2 tsp kosher sea salt
- 1 tsp vanilla extract
Instructions
To Make the Cake
- Preheat oven to 350 degrees. Spray a large bundt pan with baking spray, set aside.
- In the bowl of a stand mixer cream the butter and sugars until light and fluffy, about 2-3 minutes. Add the applesauce and vanilla extract, then add the egg yolks one at a time, mixing after each addition.
- In a medium mixing bowl whisk together the flour, baking powder, salt, ground cinnamon, and apple pie spice. With mixing speed on low alternate adding the dry ingredients, buttermilk and apple.
- In a medium mixing bowl whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour into the prepared pan and place in the oven to bake for 1 hour - 1 hour 15 minutes or until a cake tester inserted into the center comes out clean.
To Make the Caramel Sauce
- Place a medium size sauce pan over medium-high heat and bring the apple cider to a boil. Boil for about 10-15 minutes or until about ⅓ cup of cider remains (it will thicken as it reduces).
- Remove the pan from the heat, add the brown sugar, butter, cream, cinnamon and apple pie spice. Return to the heat and simmer until the caramel begins to thicken, an additional 10-15 minutes. When the caramel has reached your desired thickness (just know it will thicken a little bit more as it cools), remove it from the heat and whisk in the salt and vanilla extract. Pour it into a mason jar or air-tight container and allow to cool before storing or using.
- Remove the cake from the oven and allow to cool for 15 minutes before inverting onto a cake stand or plate. When the cake has cooled, cut, slice and pour caramel sauce over individual pieces. Store covered at room temperature for 3 days.
Notes
*You can use any kind of apples, I prefer using two different varieties.
**I found the apple cider located next to the apple juice. Our store had only one variety, but had fresh cider too- either works.
**I found the apple cider located next to the apple juice. Our store had only one variety, but had fresh cider too- either works.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 206mg | Potassium: 276mg | Fiber: 2g | Sugar: 47g | Vitamin A: 611IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 2mg