Caramel Apple Bundt Cake Recipe

Caramel Apple Bundt Cake Recipe



  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3 medium apples, for about 3 cups chopped
  • 1 Tbsp lemon juice
  • 3 Tbsp dark brown sugar
  • 2 tsp vanilla, divided
  • 1 1/4 cup oil
  • 2 cups sugar
  • 3 eggs
Cream Cheese Layer:
  • 8 oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 2 Tbsp heavy cream
  • 1/2 to 1 tsp vanilla
Caramel Sauce:
  • 4 Tbsp butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup half-and-half (or heavy whipping cream)
  • Pinch of salt
  • 1 Tbsp vanilla
  1. Preheat oven to 350 degrees
  2. Grease and flour a 9-10″ bundt pan
  3. Set aside
  4. Mix together flour, soda, cinnamon, nutmeg and salt – set aside
  5. Peel apples and cut into small pieces 
  6. Toss with apples with lemon juice, then add brown sugar and 1 tsp vanilla
  7. Toss until apples are well coated
  8. Mix oil, sugar and remaining tsp of vanilla with electric mixer until well combined
  9. Add eggs, one at a time, mixing well after each
  10. Stir flour mixture just until combined (batter will be pretty thick)
  11. Drain any excess liquid from the apples and stir into the batter
  12. *Don’t overmix*
  13. Pour the batter into the prepared pan – set aside
  14. Now for the yummy cream cheese mixture…
  15. Beat the cream cheese just until smooth
  16. Add cup sugar, vanilla and egg
  17. Beat on medium until smooth and creamy
  18. Using a spoon, spread the batter to either side making a nice deep trench 
  19. Pour or spoon the cream cheese mixture into the trench, keeping it off the sides of the pan, if possible
  20. (Our trench needed to be a little deeper)
  21. Using a knife, swirl the cream cheese mixture into the cake batter around it
  22. (This is important….otherwise all your cream cheese just sits at the bottom of the cake)
  23. Bake at 350 degree about 1 hr – 1 hr 15 min
  24. Check after about an hour
  25. *Bundt cake hack – use an uncooked spaghetti noodle inserted in the center of the cake, instead of a toothpick, to check for doneness. 
  26. Cake is done when noodle come out almost clean (it’s ok if there’s a few crumbs)
  27. Place cake on wire rack 
  28. While cake is cooling, mix up ingredients for glaze in a small saucepan over medium heat
  29. Bring to a boil and continue to boil for 1 minute, stirring constantly
  30. While cake is still warm and in the pan, pour glaze over
  31. Allow cake to cool completely before removing from pan
  32. When cool, turn cake out onto plate and store covered tightly
  33. Prepare caramel sauce before serving
  34. Mix sauce ingredients (except vanilla) in a small sauce pan over medium-low heat
  35. Simmer 5-7 minutes or until slightly thickened, whisking constantly
  36. Add vanilla and continue to cook about 1 more minute 
  37. Cool slightly and use immediately or place in jar and refrigerate until ready to use
  38. Can be made a day or two ahead, just microwave before using
  39. Drizzle each slice of cake with sauce just before serving

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