Description
Caramel Apple Bundt Cake with Pecans
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
1 tsp vanilla extract
1/2 cup milk
2 cups peeled and diced apples (Granny Smith or Honeycrisp)
For the Caramel Drizzle:
1/2 cup caramel sauce (store-bought or homemade)
1/4 cup chopped pecans
Directions
Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Cream the butter and sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined. Fold in the diced apples.
Bake: Pour the batter into the prepared Bundt pan and smooth the top. 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, then invert onto a wire rack to cool completely.
Add caramel and pecans: Once the cake has cooled, drizzle with caramel sauce and sprinkle with chopped pecans.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: ~380 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. When preparing the Bundt pan, use a pastry brush to thoroughly coat every crevice with softened butter, then dust with flour, tapping out the excess. For the batter, cream the butter and sugars for a full 3-4 minutes until very pale and fluffy. This incorporates air for a lighter crumb. When adding the dry ingredients and milk, begin and end with the dry mixture, mixing on low speed only until the flour disappears. Gently fold in the apples by hand. Bake on the center rack, and avoid opening the oven door for the first 45 minutes to prevent collapse.
Serving Suggestions
This cake is versatile. Serve it warm with a scoop of vanilla ice cream for a decadent dessert. For a brunch option, pair a slice with a dollop of lightly sweetened whipped cream. A drizzle of extra caramel and a sprinkle of flaky sea salt just before serving elevates the flavor profile beautifully. It also pairs wonderfully with a hot cup of coffee or spiced chai tea.
How-to Summary
In short: Prepare your Bundt pan meticulously. Whisk dry ingredients. Cream butter and sugars until light. Incorporate eggs and vanilla. Alternate adding dry mix and milk. Fold in apples. Bake at 350°F for 50-60 minutes. Cool completely before inverting. Finish with caramel drizzle and pecans.
Frequently Asked Questions
Can I use a different type of apple?
Yes, Granny Smith provides tartness, while Honeycrisp is sweeter. For a softer texture, use Fuji or Gala. Avoid very watery varieties like Red Delicious.
How do I store this cake?
Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
My cake stuck to the pan. What went wrong?
Likely insufficient greasing and flouring. Ensure every nook is covered. Let the cake cool in the pan for only 15 minutes—any longer and the caramelizing sugars can glue it to the pan.
Can I make the caramel sauce from scratch?
Absolutely. A simple sauce can be made by melting 1 cup of sugar with 6 tbsp of butter, then whisking in 1/2 cup of heavy cream off the heat. Let it cool and thicken before using.
Can I freeze this Bundt cake?
Yes, freeze the unadorned, cooled cake tightly wrapped for up to 3 months. Thaw overnight at room temperature and add caramel and pecans just before serving.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, dense cake. Mix only until ingredients are just combined.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, resulting in a curdled-looking batter and uneven texture.
- Drizzling caramel on a warm cake: The caramel will melt and soak in, making the cake soggy. Always wait for the cake to cool completely.
- Under-preparing the pan: A poorly greased Bundt pan is the top reason for cakes breaking. Don’t rush this step.
- Overbaking: Check for doneness at 50 minutes. An overbaked cake will be dry.
Conclusion
This Caramel Apple Bundt Cake is the epitome of fall baking, combining moist spiced cake with the classic flavors of caramel and apple. By following the detailed guide and avoiding common pitfalls, you’ll create a stunning, crowd-pleasing dessert that’s as beautiful as it is delicious. Its simplicity and impressive presentation make it perfect for any occasion, from a casual family gathering to a holiday table centerpiece. Happy baking!