Spiced Apple Bundt Cake with Caramel Glaze
This delightful Spiced Apple Bundt Cake is infused with warm spices and tender apple pieces, then crowned with a luscious homemade caramel glaze, making it a perfect treat for any occasion.
Equipment
- Oven
- 10-12 cup Bundt pan
- Large bowl
- Mixer
- Medium bowl
- Whisk
- Wooden skewer
- Wire rack
- Small saucepan
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 3 medium-sized firm apples (like Gala, Fuji, or Honeycrisp) peeled, cored, and diced into small pieces
For the Caramel Glaze
- ½ cup unsalted butter
- ¼ cup packed light brown sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- salt Pinch of
- 1 ½ cups powdered sugar
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup Bundt pan, ensuring all nooks and crannies are coated.
- In a large bowl, cream together the softened butter, granulated sugar, and ½ cup brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and ½ cup milk.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined; do not overmix.
- Gently fold the diced apples into the prepared cake batter.
- Pour the batter evenly into the specially prepared Bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Caramel Glaze Preparation
- While the cake cools, prepare the caramel glaze by melting ½ cup butter in a small saucepan over medium heat.
- Stir in ¼ cup packed light brown sugar and bring to a gentle boil, stirring constantly, then remove from heat.
- Stir in the heavy cream, ½ teaspoon vanilla extract, and a pinch of salt.
- Gradually whisk in the powdered sugar until the glaze is smooth, adding more cream if too thick or more powdered sugar if too thin.
- Once the cake is completely cool, generously drizzle the prepared Caramel Glaze over the top.
Notes
For best results, ensure all cold ingredients like butter and eggs are at room temperature. Do not overmix the batter to keep the cake tender. Make sure the cake is completely cool before glazing to prevent the glaze from melting.