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Fresh Apple Bundt Cake with Caramel Glaze
This apple bundt cake with caramel glaze is sweet and has just the right amount of spice.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12
Ingredients
Cake:
- 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
Glaze:
- 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
Instructions
Cake:
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Preheat the oven to 300 degrees. Grease a 10-cup Bundt pan and set aside.
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Sift the flour, baking soda, baking powder, salt, and spices together in a medium mixing bowl.
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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.
Glaze:
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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.
Recipe Notes
* For this recipe you’ll need about a pound of apples; I like a combination of Granny Smith and Braeburn.