Caramel Apple Bundt Cake

A delicious apple bundt cake with a rich caramel sauce, an easy recipe for an after dinner treat or just because.

Prep Time 30 mins
Cook Time 50 mins
Cool down: 15 mins
Total Time 1 hr 35 mins

Equipment : 1 bundt cake pan

Ingredients

1 cup light brown sugar (135g)
1/2 cup granulated sugar (100g)
1¼ cup vegetable oil
3 large eggs room temperature
1 tsp vanilla extract
3 cups all-purpose flour (360g)
1/2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 lb Granny Smith apples cored, peeled and diced
For the caramel sauce:
1 cup granulated sugar
1/4 cup water
6 Tablespoons butter unsalted
1/2 cup heavy cream
pinch of salt

Instructions

Preheat oven to 350°F and grease a 9-inch bundt pan.
Place brown sugar, granulated sugar, eggs, oil, vanilla in a bowl and beat with an electric mixer until light.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix well.
Stir dry ingredients into the wet ingredients until flour disappears and you get a consistent batter.
Mix in apples then spoon the batter into the prepared bundt cake.
Bake for 45-50 minutes or until a toothpick inserted int he middle comes out clean.
Take cake out and let it cool down for 20 minutes.
Make the caramel sauce
In a small saucepan over medium heat combine sugar and water. Stir a little to help dissolve.
Cook until it gets bubbly, give it a couple of swirls then allow to cook until the mixture turns amber brown. Keep an eye on it so it will not burn.
Remove from heat and carefully whisk in butter until butter disappears.
Return the mixture back to low heat and slowly whisk in heavy cream, vanilla and salt.
The mixture will get clumpy but do not worry. Keep stirring it on low and it will dissolve again.
Remove from heat and let it cool for 10 minutes.
Pour caramel over warm cake.

Notes

This is a generous amount of caramel sauce (about 1 ¼ cup), I usually pour half of the mixture and serve the other on the side for anyone who wants more.
If the caramel still has clumps simply strain through a fine mesh strainer when done.
Time saving tip: You can use store bought caramel sauce, heat it up a little in the microwave then pour over the cake.
Please check the nutrition disclaimer policy.