Apple Bundt Cake with Caramel Glaze Recipe

A slice of caramel apple bundt cake on a white plate with thick caramel sauce drizzled on top.

5 from 1 vote

Apple Bundt Cake with Caramel Glaze Recipe

Every slice of Apple Bundt Cake with Caramel Glaze is tender and rich, finished with a buttery cider caramel that adds smooth sweetness to this homemade dessert.

Prep Time15

Cook Time1

Total Time1 15

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 442kcal

Author: Andrea

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 large 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 the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a large bundt cake pan with baking spray and 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-sized mixing bowl, whisk together the flour, baking powder, salt, ground cinnamon, and apple pie spice. With the mixing speed on low, alternate adding the dry ingredients, buttermilk, and apple.
In a medium-sized mixing bowl, whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour the batter into the prepared pan and place it in the oven to bake for 1 hour to 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean.

To Make the Caramel Sauce

Place a medium-sized saucepan 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, then 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 (it will thicken a little more as it cools), remove it from the heat and whisk in the salt and vanilla extract. Pour it into a mason jar or an airtight container and allow it to cool before storing or using.
Remove the cake from the oven and allow it 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.

Notes

*You can use any kind of apples. I like using two different varieties.

**I found the apple cider near the apple juice. Our store had only one kind, but fresh cider works too.

STORE leftover Apple Cake with Caramel Glaze tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To FREEZE, wrap the fully cooled cake (without caramel) in plastic wrap, then foil, and freeze for up to 2 months.

Thaw overnight in the fridge. For the best texture, warm individual slices in the microwave for 10–15 seconds before serving and drizzle caramel sauce right before eating. The caramel sauce can be stored separately in an airtight container in the fridge for up to 2 weeks and reheated gently.

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