Description
Caramel Apple Bundt Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups peeled and diced apples
For the Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1/4 cup heavy cream
A pinch of salt
Instructions:
Preheat the Oven:
Preheat your oven to 175°C (350°F). Grease and flour a Bundt pan.
Prepare the Batter:
In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, cream butter, oil, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the diced apples.
Bake the Cake:
Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Sauce:
In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a boil and cook for 2-3 minutes until thickened. Add a pinch of salt.
Assemble:
Drizzle the warm caramel sauce over the cooled cake, letting it cascade down the sides.
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. When creaming the butter, oil, and sugars, beat for a full 3-4 minutes until light and fluffy. This incorporates air for a tender crumb. When adding the dry and wet ingredients, do so in three parts, starting and ending with the dry mix. This prevents the batter from curdling. Fold the apples in gently to avoid over-mixing. For the caramel, use a heavy-bottomed saucepan and stir constantly to prevent burning. Let it boil for the full 2-3 minutes to achieve a rich, pourable consistency.
Serving Suggestions
This cake is versatile. Serve it warm with a scoop of vanilla ice cream for a decadent dessert. For an elegant presentation, dust the platter with powdered sugar before placing the cake. A dollop of freshly whipped cream or a side of salted caramel sauce for extra dipping complements the flavors beautifully. It also makes a fantastic centerpiece for a fall brunch or holiday gathering.
How-to Summary
To summarize: Prepare your pan and preheat the oven. Mix dry ingredients. Cream fats and sugars, then add eggs and vanilla. Alternate adding dry mix and buttermilk. Fold in apples. Bake for 50-60 minutes. Cool completely. For the sauce, melt butter, add brown sugar and cream, boil until thickened, and add salt. Drizzle sauce over the cooled cake.
Frequently Asked Questions
Can I use a different type of apple? Yes! Firm, tart apples like Granny Smith or Honeycrisp work best as they hold their shape and provide a nice flavor contrast.
What if I don’t have buttermilk? Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
Can I make this cake ahead of time? Absolutely. Bake the cake a day ahead, wrap it tightly once cool, and store at room temperature. Make and add the caramel sauce just before serving.
Why did my cake stick to the pan? Ensure you grease and flour the pan thoroughly, getting into all the Bundt details. Let the cake cool in the pan for only 15 minutes—no longer—before inverting.
How should I store leftovers? Store covered at room temperature for up to 2 days. For longer storage, refrigerate due to the caramel sauce, but let slices come to room temperature for best texture.
Common Mistakes to Avoid
- Over-mixing the batter: This develops gluten, leading to a tough, dense cake. Mix only until ingredients are just combined.
- Adding caramel to a warm cake: The sauce will melt and soak in unevenly or slide off. Ensure the cake is completely cooled.
- Not properly preparing the pan: Use baking spray with flour or grease and flour every crevice to ensure a clean release.
- Under-baking or over-baking: Use a toothpick or cake tester. It should come out with a few moist crumbs, not wet batter, but not completely dry.
Conclusion
This Caramel Apple Bundt Cake is the ultimate celebration of fall flavors, combining spiced, moist apple cake with a rich, homemade caramel sauce. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, delicious dessert that is sure to impress. Its beautiful presentation and crowd-pleasing taste make it perfect for any occasion, from a casual family dinner to a festive holiday table. Enjoy the process and the delicious results!