Caramel Apple Bundt Cake Recipe

Ingredients

• 1 cup heavy whipping cream
• 5 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 0.25 teaspoon salt
• 1.5 cups white sugar
• 0.25 cup light corn syrup
• 0.25 cup water
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.75 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 1 cup firmly packed brown sugar
• 0.75 cup unsalted butter, softened
• 0.5 cup white sugar
• 4 large eggs, at room temperature
• 0.75 cup unsweetened applesauce
• 0.5 cup sour cream, at room temperature
• 2 teaspoons vanilla extract
• 3 cups Granny Smith apples - peeled, cored, and diced

Instructions

1. In a small saucepan, combine heavy cream, 5 tablespoons of unsalted butter, 2 teaspoons of vanilla extract, and ¼ teaspoon of salt. Cook over medium-low heat until the butter melts and the mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
2. In a large, light-colored saucepan with high sides, combine 1 ½ cups of white sugar, corn syrup, and water. Cook over medium heat, swirling occasionally, until the mixture turns an amber color, approximately 15 to 20 minutes. Reduce the heat to low, and carefully whisk in the reserved cream-butter mixture, stirring constantly. Cook over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Reserve ½ cup of the caramel sauce for the cake batter, and the remaining sauce for topping. Allow to cool.
3. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan thoroughly.
4. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ¾ teaspoon of salt, and nutmeg until well combined.
5. In a separate large bowl, beat brown sugar, ¾ cup of unsalted butter, and ½ cup of white sugar together with an electric mixer until the mixture is light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Mix in the reserved 1/2 cup of caramel sauce, applesauce, sour cream, and 2 teaspoons of vanilla extract until thoroughly combined. Gradually add in ½ of the flour mixture, mixing until just combined. Then, mix in the remaining flour mixture until just combined. Gently fold in the diced apples. Pour the batter into the prepared Bundt pan and smooth it into an even layer.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 55 to 60 minutes. Let the cake cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release the cake onto the rack. Allow it to cool completely, about 15 to 30 more minutes.
7. Pour the remaining caramel sauce generously over the top of the cooled cake. Enjoy!

Nutrition

• Calories: 615 kcal
• Fat Content: 28 g
• Serving Size: 1 Bundt cake
• Fiber Content: 2 g
• Sugar Content: 58 g
• Sodium Content: 388 mg
• Protein Content: 6 g
• Cholesterol Content: 137 mg
• Carbohydrate Content: 88 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g