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Caramel Apple Bundt Cake

This cinnamon bundt cake is packed with chopped apples, swirled with caramel and topped with brown sugar icing. Each bite is a taste of fall!
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Prep Time 30 minutes
Cook Time 1 hour
Rest time 15 minutes
Total Time 1 hour 42 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the caramel apple bundt cake
  • 1¼ cup oil canola or vegetable oil
  • ½ cup sour cream or plain yogurt greek or regular yogurt is fine
  • 2 cups granulated sugar
  • 3 eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned and leveled
  • 1½ teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups chopped apples 2-3 apples
  • 13 ounce can dulce de leche or 1 cup of caramel topping
For the brown sugar icing
  • ¼ cup unsalted butter melted
  • ½ cup brown sugar packed
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • ¾ cup powdered sugar

Equipment

  • 1 Hand mixer or stand mixer
  • 1 10 cup bundt pan
  • 1 silicone spatula
  • 1 large spoon
  • 1 apple peeler
  • 1 wire cooling rack

Method
 

To make the caramel apple bundt cake
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine oil, sour cream (or yogurt), sugar, eggs and vanilla. Beat on medium speed until well combined. Scrape down the bowl once complete.
  3. Add baking soda, cinnamon and salt. Mix until combined.
  4. Add flour, 1 cup at a time, mixing between each addition. Once all flour has been added, beat on medium-high until well combined. Scrape down the bowl once complete.
  5. Peel, slice and chop apples into 1-2 cm slices. Fold the chopped apples into the cake batter.
  6. Spray the bundt pan with *baking* spray (Baker's Joy or Baking Pam Spray) or brush with oil and flour.
  7. Gently spoon ⅓ of the batter into the pan. Place the dulce de leche in a piping bag or ziploc bag and trim a ½ inch tip. Pipe HALF of the dulce de leche around the pan, taking care to avoid the edges/center of the pan.
  8. Gently spoon another ⅓ of the batter over the dulce de leche. Repeat step above with the remaining dulce de leche (or caramel). Gently spoon the remaining batter over the top.
  9. Use a butter knife to gently swirl the batter around the pan (pressing all the way to the bottom and swirling). This helps distribute the dulce de leche. Only swirl 1-2 times. Do not over-swirl.
  10. Bake the cake for 45 minutes - 1 hour or until a toothpick comes out clean.
  11. Once baked, remove the pan from the oven and allow it to cool for 15 minutes.
  12. After 15 minutes, flip the pan on to a wire rack to remove the cake.
  13. Allow the cake to cool to room temperature before adding the icing.
To make the brown sugar icing
  1. Place the butter in a medium saucepan on low-medium heat.
  2. Add milk, brown sugar and vanilla. Keep on heat for 2-3 minutes or until the sugar has melted, stirring every 30 seconds.
  3. Remove from the heat and add the powdered sugar. Immediately pour it over the cake since it sets very quickly.
  4. Enjoy chilled or at room temperature.