Caramel Apple Bundt Cake

Name: Caramel Apple Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 cup unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar; 4 large eggs; 1 cup sour cream; 2 cups peeled and diced apples; 1 cup caramel sauce; Optional: chopped nuts for garnish

Highlighted under: Baking & Desserts

I absolutely love the combination of flavors in this Caramel Apple Bundt Cake! Each slice offers a delightful blend of sweet caramel, tender apple chunks, and a hint of cinnamon. Baking this cake fills my kitchen with the most amazing aroma that beckons everyone in the house. It’s the perfect dessert for gatherings or a cozy evening at home. Trust me, once you taste this moist cake topped with rich caramel drizzle, you’ll want to make it time and time again.

Created by

Anna

Last updated on 2026-02-01T22:26:28.844Z

When I first baked this Caramel Apple Bundt Cake, I was amazed at how beautifully it rose and how the caramel integrated perfectly into the apple batter. The method of creaming the butter and sugar first ensures a light texture, while added apples provide moisture that keeps the cake tender. I particularly enjoy how the cake holds its shape beautifully because of the bundt design, creating the perfect stage for a glossy caramel drizzle.

I also love experimenting with spices, and adding a touch of nutmeg takes the flavor to another level. In my experience, using freshly grated nutmeg makes a noticeable difference, elevating this cake into a comforting treat. Each bite is a warm hug of flavor!

Why You Will Love This Recipe
Sweet caramel drizzled over a moist cake is pure bliss
The combination of warm spices and juicy apples is irresistible
Perfect for fall gatherings or as a comforting dessert

Understanding the Ingredients

The combination of ingredients in this Caramel Apple Bundt Cake creates a harmonious flavor profile that is both comforting and indulgent. The use of both granulated and brown sugar is intentional; the brown sugar adds moisture and a subtle hint of molasses that enhances the overall sweetness and richness. This cake relies on fresh, crisp apples for texture and flavor. For the best results, I recommend using a firm apple variety like Granny Smith or Honeycrisp, as they hold their shape during baking and provide a delightful contrast to the sweet cake.

Sour cream is a crucial ingredient in this recipe as it adds moisture and contributes to the cake's tender texture. If you're looking for a substitute, you can use Greek yogurt, which will provide a similar tanginess and creaminess. Just be sure to adjust the amount slightly, as Greek yogurt is thicker than sour cream. Additionally, the spices—cinnamon and nutmeg—are not just for flavor; they evoke a warm, inviting aroma that enhances the whole experience of baking this cake.

Baking Tips for Success

Ensuring the proper texture of your Caramel Apple Bundt Cake depends heavily on the creaming method of the butter and sugars. Cream them until the mixture is light and fluffy, which typically takes about 3 to 4 minutes. This incorporates air into the batter, resulting in a lighter cake. It’s essential to scrape down the sides of the bowl occasionally to ensure even mixing. Overmixing after adding the flour can lead to a dense cake, so mix just until the dry ingredients are incorporated.

After baking, allow the cake to cool in the pan for about 15 minutes. This step is crucial for both flavor and texture, as it allows the cake to finish setting and makes it easier to remove without breaking. If the cake appears to be sticking, gently run a knife around the edges before inverting it onto a wire rack. For a perfectly smooth caramel drizzle, warm the caramel sauce slightly before pouring it over the cooled cake; this will help it spread evenly and adhere better.

Ingredients

For the cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
4 large eggs
1 cup sour cream
2 cups peeled and diced apples

For the caramel drizzle:

1 cup caramel sauce
Optional: chopped nuts for garnish

Instructions

Preheat the oven and prepare the pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure easy removal of the cake after baking.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Cream butter and sugars

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This process will take about 3–4 minutes.

Add eggs and sour cream

Add the eggs one at a time, beating well after each addition. Mix in the sour cream until well combined.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Gently fold in the diced apples.

Bake the cake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before inverting onto a wire rack.

Add caramel drizzle

Once the cake is completely cooled, drizzle the caramel sauce over the top. If desired, sprinkle with chopped nuts for added crunch.

Pro Tips

For an extra layer of flavor, you can add a teaspoon of vanilla extract to the batter. If you want to make this cake ahead of time, it can be stored covered in the fridge for up to three days.

Storage and Make-Ahead Tips

This Caramel Apple Bundt Cake can be made a day or two in advance, which makes it an excellent choice for gatherings. After baking and allowing it to cool completely, wrap the cake tightly in plastic wrap and store it at room temperature. This not only helps to retain moisture but also allows the flavors to meld together. You can also freeze the unglazed cake for up to three months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and allow it to thaw at room temperature before serving.

If you're preparing this cake for a special occasion, consider making the caramel drizzle ahead of time as well. Caramel can be stored in the refrigerator for up to two weeks. When ready to serve, simply reheat it in the microwave at 10-second intervals until it reaches a pourable consistency. This approach can save you time on the day of your event and ensure that your cake is ready to impress without last-minute stress.

Serving Suggestions

For a delightful presentation, serve slices of the Caramel Apple Bundt Cake on a dessert plate with a dollop of whipped cream or vanilla ice cream. The cold, creamy texture complements the warm flavors of the cake beautifully, making each bite a comforting experience. You can also add a sprinkle of cinnamon on top of the whipped cream for an extra touch of flavor and visual appeal.

If you want to elevate the cake even further, consider drizzling additional caramel sauce and sprinkling some sea salt on top before serving. The contrast of sweet and salty, combined with the rich flavors of the cake, adds an exciting twist that guests will love. For an autumn-themed touch, adorn the serving platter with small decorative elements like mini pumpkins or fall leaves, creating a festive atmosphere for your gathering.

Questions About Recipes

→ Can I use a different type of apple?

Absolutely! Any firm apples like Granny Smith or Honeycrisp will work well.

→ How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.

→ Can I freeze this cake?

Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then place it in a freezer bag for up to three months.

→ What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts.