Homemade Apple Bundt Cake, drizzled with a buttery Caramel Sauce. Tender and moist, filled with tender apple bits and homemade buttery caramel flavor – this will be your new favorite cake for crisp fall weather! The perfect recipe to try after your autumn trip to the apple orchard!
Since I first whipped up this cake in early September, it's pretty much been a constant request at our house! Without the homemade Caramel Sauce, it's pretty fantastic as a stand-alone Apple Bundt Cake, perfect for a morning brunch or with a cup of hot coffee. Nothing smells or tastes so good in the morning!
The homemade Caramel Sauce is the stuff that dreams are made of...perfectly buttery, perfectly silky, so rich...and that color? Liquid caramel gold!
What's your favorite apple in the fall? Delicious? Sugar Crisp? Granny Smith? Honeycrisp? Or perhaps a Golden Delicious! Take your pick, or a combination for this delicious cake. The apple bits are coated lightly with cinnamon sugar before baking, which helps keep them from sinking to the bottom of the pan when you bake the cake. They bake up into little bites of tender apple bits in the cake, so incredibly good!
If you want to dress it up even a little bit more, serve the Apple Bundt Cake slightly warm with a scoop of vanilla bean ice cream, and drizzle warm Caramel Sauce on top of everything!
Apple Bundt Cake:
3 cups (375g) all-purpose flour (sifted, spooned & leveled)
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 and 1/4 cups (300ml) canola or vegetable oil
1/2 cup (120g) sour cream (room temperature)
1 and 1/4 cups (250g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
3 large eggs (room temperature)
1 Tablespoon pure vanilla extract
3 medium apples, peeled and chopped into small chunks (about 3 cups)
2 Tablespoons cinnamon sugar
1 cup (220g) packed light or dark brown sugar
1/2 cup (120g) unsalted butter
1/4 cup (60ml) half & half or heavy cream
½ teaspoon pure vanilla extract
¼ teaspoon fine sea salt or table salt
HOW I MAKE THIS:
YIELD: 10-12 servings
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