It’s officially fall and I am more than excited for the change in the seasons. It’s been a really hot and dry summer and the cooler weather, rain, and abundance of fall crops are a much welcomed sight. To kick-off fall and celebrate a dear friend of mine, we had a nice cookout over the weekend filled with good times, good food and a great dessert, my Apple Bundt Cake. My Apple Bundt cake is about as “fall” of a dessert as you can get. It’s full of apple flavor and warm spices such as cinnamon and nutmeg. It is a wonderful cake naked, but absolutely amazing when coated in a caramel glaze. The caramel glaze is a cinch to make and it’s highly recommended. It adds a bit more sweetness to the cake as well as a beautiful shine. It’s lovely.
To make the cake, start by adding the dry ingredients to a large bowl. Mix together three cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of kosher salt, ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg. Set aside.
Wash, peel and core 3-5 apples (depending on size) and shred by hand or in a food processor. You are looking for a total of 3 cups of shredded apple. Add the apple to a bowl or standing mixer along with 2 eggs, ½ cup of brown sugar, ¼ cup of granulated sugar, ½ cup of canola oil and ½ cup of buttermilk. Mix until well incorporated. Pour the wet ingredients into the dry ingredients and mix until just combined. Spoon 4 heaping tablespoons of Apple Butter into the cake batter and make large sweeping motions, swirling the Apple Butter into the batter. Pour the batter into a well greased Bundt pan and bake the cake at 350 deg F. for about 50 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan for 10 minutes, then tip the cake out onto a wire rack to cool completely.
Once the cake is cooled, make the caramel glaze. In a medium-sized skillet, melt one stick (½ cup) of butter with 1 cup of brown sugar. Stir the butter and sugar together until the butter is completely melted and then add ¼ cup of whole milk. The caramel will bubble once the milk is added. Stir continuously and cook until the caramel is a rich dark brown color, about 3-4 minutes.
Pour the caramel sauce into a glass bowl and allow to cool for 3-4 minutes. Pour the glaze over the Bundt cake, filling the deep grooves of the cake. Let the cake and glaze set for about 10 minutes. Slice the cake and enjoy!
Apple Bundt Cake with Caramel Glaze
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3 cups shredded apple
- 2 eggs
- ¼ cup granulated sugar
- ½ cup brown sugar
- ½ cup canola oil
- ½ cup buttermilk
- 4 heaping tablespoons of apple butter
For the Caramel Glaze
- ½ cup salted butter
- 1 cup brown sugar
- ¼ cup whole milk
Instructions
- Preheat the oven to 350° F and liberally grease your Bundt pan.
- In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside
- Peel, core and shred enough apples to fill three cups. Add to a mixing bowl along with the eggs, sugars, canola oil and buttermilk. Stir until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Add four heaping tablespoons of apple butter to the batter and using large sweeping motions, swirl the apple butter throughout the batter.
- Pour the cake batter into the prepared Bundt pan and bake for about 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then tip the cake out onto a wire rack to cool the rest of the way.
- When the cake is cool, make the glaze. Add the butter and sugar to a skillet and stir until the butter is melted. Add the whole milk and stir some more. Cook the caramel until it is a nice deep brown color. Remove the caramel from the heat and immediately pour it into a glass bowl to cool.
- Let the glaze cool for about 3-4 minutes, then pour it over the Bundt cake making sure to fill the large grooves in the cake.
- Let the cake and glaze set for about 10 minutes before slicing and serving. Enjoy!
