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!
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
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
Instructions
To make the caramel apple bundt cake
- Preheat the oven to 350 degrees.
- 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.
- Add baking soda, cinnamon and salt. Mix until combined.
- 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.
- Peel, slice and chop apples into 1-2 cm slices. Fold the chopped apples into the cake batter.
- Spray the bundt pan with *baking* spray (Baker's Joy or Baking Pam Spray) or brush with oil and flour.
- 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.
- 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.
- 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.
- Bake the cake for 45 minutes - 1 hour or until a toothpick comes out clean.
- Once baked, remove the pan from the oven and allow it to cool for 15 minutes.
- After 15 minutes, flip the pan on to a wire rack to remove the cake.
- Allow the cake to cool to room temperature before adding the icing.
To make the brown sugar icing
- Place the butter in a medium saucepan on low-medium heat.
- Add milk, brown sugar and vanilla. Keep on heat for 2-3 minutes or until the sugar has melted, stirring every 30 seconds.
- Remove from the heat and add the powdered sugar. Immediately pour it over the cake since it sets very quickly.
- Enjoy chilled or at room temperature.