Caramel Apple Bundt Cake
This gorgeous Apple Caramel Bundt Cake is the fall season wrapped in cake form. Tart apples are scattered throughout this incredibly fluffy, cinnamon-spiced cake. A ripple of cheesecake baked throughout helps keep this cake moist and adds a beautiful tartness and softness to the batter.
Hey there, and welcome back, friends.
You are in for a fall treat!
I love the fall season so much. The crisp, cool air, colorful leaves scattered all over the ground, and a warm cup of coffee in my hand feel magical to me.
Plus you can turn on your oven and start all those fall baking projects. My mind is always racing with apple and pumpkin dessert ideas.
Is there anything better than apple desserts? Not in my opinion. Then add in some caramel, and you have a winner.
I’m starting my fall baking with this fantastic apple Bundt cake with caramel sauce. If you’ve been a long-time reader of my blog, you know my obsession with Bundt cakes. You can find all of my Bundt cake recipes here. Bundt cakes always make my heart sing.
Apples and caramel are the perfect pairing for a Bundt cake. I picked tart Granny Smith apples for this recipe and used my caramel sauce recipe. Then, I added a surprise swirl of cream cheese throughout the middle of this cake. It helps keep the cake tender, moist, and oh-so-tasty!
You can top this cake with your favorite caramel sauce or use my homemade caramel sauce recipe to add sweetness and balance the tartness of the apple. It is perfect for any fall occasion or Thanksgiving table.
Ingredients
- some all purpose flour
- baking soda
- ground cinnamon
- salt
- a few Granny Smith apples
- lemon juice
- vanilla extract
- brown sugar
- granulated sugar
- vegetable or canola oil
- a few large eggs
- cream cheese
- caramel sauce for topping
How to Make a Caramel Apple Bundt Cake
Preheat your oven to 350 degrees Fahrenheit. Generously grease a 10-inch bundt pan with baking spray.
Whisk together the flour, baking soda, cinnamon, and salt in a medium mixing bowl and set it aside for a minute.
In a medium mixing bowl, toss the chopped apples with the lemon juice, brown sugar, and some vanilla extract. Set aside for a minute.
In the bowl of your stand mixer, combine the oil, some granulated sugar, and some vanilla extract on stir speed until combined.
Add the large eggs to the mixture, one at a time, and stir until mixed.
Next, add the flour mixture to the bowl and mix slowly, on low speed, until incorporated. The batter is thick.
Before adding the diced apples to the batter, you need to drain any liquid that may have formed in the apple bowl.
Fold the apple mixture into the batter. Set aside while we make the cream cheese layer.
In a large bowl, beat together the cream cheese until smooth. Add the remaining sugar, some vanilla extract, and an egg, and continue beating at medium speed until smooth.
Pour half of the apple batter into the prepared pan. Spoon the cream cheese mixture on top of the batter. Try to keep the cream cheese from touching the sides of the pan. You want the apple batter to wrap around the cream cheese. This will help prevent the cake from splitting in the middle.
Top with the remaining cake batter and smooth it out evenly. Bake for about an hour, and use a skewer to check the batter. If it still needs baking but the outside is dark, cover with tin foil and continue baking for a few minutes more.
Let the cake cool in the pan for a few minutes before flipping it over onto a cooling rack, leaving the pan around it. Once cooled, remove the pan, place the cake on a serving dish, and drizzle caramel sauce over the top.
How to Store Bundt Cakes
Store leftovers, covered, in the fridge for up to 5 days. The apples help keep the cake moist while it is in the fridge.
You can freeze this cake for up to 2 months. Wait for the cake to be fully cool before covering it in plastic wrap, then wrap it in tin foil.
You can also freeze individual slices in an airtight container. If you are making this with the intention of freezing it for a later date, I would avoid adding caramel sauce until thawed. To thaw, simply remove the plastic wrap, place the cake on a serving tray, and thaw in the fridge.
More Bundt Cake Recipes
If you love Bundt cakes as much as I do here are a few of my favorite Bundt cake recipes.
- Carrot Bundt Cake
- Chocolate Banana Bundt Cake
- Tres Leches Bundt Cake
- Chocolate Bundt Cake
- Snickerdoodle Bundt Cake
- Apple Cider Bundt Cake
What do you think of this amazing caramel apple bundt cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy fall baking, friends!
Caramel Apple Bundt Cake Recipe
Caramel Apple Bundt Cake
This gorgeous Apple Caramel Bundt Cake is the fall season wrapped up in cake form. Tart apples are scattered throughout this incredibly fluffy, cinnamon-spiced cake. A ripple of cheesecake baked throughout helps keep this cake moist and adds a beautiful tartness and softness to the batter.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 cups peeled, chopped granny smith apples (about 3 medium sized apples)
- 1 tablespoon lemon juice
- 4 tablespoons brown sugar
- 1 tablespoon and 1/2 teaspoon vanilla extract, divided
- 1 cup vegetable or canola oil
- 2 and 1/3 cups granulated sugar, divided
- 4 large eggs, divided
- 8 ounces cream cheese, softened
- caramel sauce for topping
Instructions
- Preheat your oven to 350 degrees F. Generously grease a 10-inch bundt pan with baking spray.
- Whisk the flour, baking soda, cinnamon, and salt in a medium mixing bowl. Set aside for a minute.
- Toss the chopped apples with the lemon juice, brown sugar, and 1/2 tablespoon of vanilla extract in a medium mixing bowl. Set aside for a minute.
- In the bowl of your stand mixer, combine the oil, 2 cups of granulated sugar, and 1/2 tablespoon vanilla extract on low speed until combined.
- Add 3 large eggs to the mixture, one at a time, and stir until mixed.
- Add the flour mixture to the bowl and mix slowly, on low speed, until incorporated. The batter is thick.
- Drain any liquid that may have formed in the apple bowl before folding the apple mixture into the batter. Set aside while we make the cream cheese layer.
- In a separate medium bowl, beat the cream cheese until smooth.
- Add the remaining 1/3 cup of sugar, 1/2 teaspoon vanilla extract, and 1 egg and continue beating at medium speed until smooth.
- Pour half of the apple batter into the prepared pan. Spoon the cream cheese mixture on top of the batter. Try to keep the cream cheese from touching the sides of the pan. You want the apple batter to wrap around the cream cheese. This will help prevent the cake from splitting in the middle.
- Top with the remaining batter and smooth it out evenly.
- Bake for about 1 hour, using a skewer to check the batter. If it still needs baking but the outside is dark, cover with tin foil and continue baking for 10-15 minutes more.
- Let the cake cool in the pan for 15 minutes before flipping it over onto a cooling rack, leaving the pan around it. Once cooled, remove the pan, place the cake on a serving dish, and drizzle caramel sauce over the top.
Notes
- For the Caramel sauce, I used a homemade recipe, but you can use store-bought such as Eagle Brand Dulce de Leche.
- If you don't have Granny Smith apples, another tart brand will work, too. Delicious, Jona Gold, and Braeburn are all great substitutes.
- If you don’t like apples, you could substitute another fruit like blueberries or tart cherries.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 304Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 332mgCarbohydrates: 47gFiber: 3gSugar: 19gProtein: 7g