This fresh apple bundt cake with caramel glaze is the perfect fall dessert!
Fall is (almost) heeeeeere! And along with it, boot and sweater weather!
Or if you’re in Phoenix, boot and sweating weather, because it’s still too hot for boots and sweaters together. You have to choose one or the other or else you’ll melt. But that’s totally fine because we get to eat apple cake.
Delicious fresh apple bundt cake with caramel glaze. Look up intoxicating in the dictionary and you’ll find a picture of the smell of this incredible cake. (Don’t ask me how a picture could capture the smell but someone inventive could find a way. And maybe that person could also invent scratch ’n sniff instagram? There’s a need for this!)
The cake smells like fall and spices and fires in the fireplace and cider simmering on the stove and a nip in the air when you take your dog for a walk in the morning.
Or maybe just the cider and spices, but one whiff and you’ll be conjuring the rest of it.
It’s fairly rare for me to be this excited about a non-chocolate dessert but OH EM GEE this cake is something special. (And I’m not just saying that because I had to make and tweak this many times before it was perfect.)
It’s so moist it’s almost buttery (oddly enough, because it’s made with oil) and perfectly spiced. The caramel glaze on top adds just the right amount of extra sweetness, and makes the cake even more buttery.
Plus, can you really beat the combination of apples and caramel right now? As soon as the leaves start turning I start craving caramel apples. I’m even thinking of serving this cake along with pumpkin pie for Thanksgiving, because it’s just so perfect for the season and SO EASY TO MAKE! Like so easy it’s almost embarrassing. . .
Please don’t hate me for thinking about November already. I can’t help it. This time of year is like the Super Bowl for us bakers and all I can do is think about all the glorious food holidays we have coming up.
Have a fabulous rest of your week—I hope it includes a slice of apple bundt cake with caramel glaze!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 cups vegetable oil
- 3 cups peeled, cored, and chopped apples*
- 1 cup chopped pecans
- 4 tablespoons unsalted butter
- 3/4 cup heavy cream
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat the oven to 300 degrees. Grease a 10-cup Bundt pan and set aside.
- Sift the flour, baking soda, baking powder, salt, and spices together in a medium mixing bowl.
- Combine the sugar and eggs in a large mixing bowl and beat with an electric mixer until creamy. Beat in the oil and vanilla until well combined. With mixer set to low, gradually beat in the dry ingredients. Scrape down the sides and bottom of the bowl, then fold in the apples and pecans. (Batter will be fairly stiff.) Spoon batter into the prepared pan and smooth the top. Bake for 90 minutes, then cool in the pan for 1 hour. Invert the cake onto a wire rack and cool completely before glazing.
- Melt the butter in a small saucepan set over medium-low heat. Add the heavy cream, brown sugar, corn syrup, and salt. Whisk until the mixture is smooth, then cook, stirring occasionally, until it just begins to bubble. Remove from the heat and add the vanilla. Cool for 10 minutes, then pour over the cake. Serve.
* For this recipe you’ll need about a pound of apples; I like a combination of Granny Smith and Braeburn.
Cake adapted from Texas Ties
Glaze adapted from How to Bake Everything