How to make a fall-worthy apple bundt cake topped with an easy homemade caramel glaze!
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As soon as the chilly air starts moving in and it feels like autumn is knocking at the door, everyone immediately starts thinking about those irresistible fall flavors! For most people, pumpkin spice is the first flavor that pops into mind, but they are totally skipping over the most traditional of beloved fall flavors: caramel apple! That’s right, long before pumpkin spice became the staple flavor of autumn, the delectable caramel apples reigned throughout the whole season.
Now, I too am a huge fan of pumpkin spice and I even like to make my own homemade blend of Pumpkin Pie Spice to use in my recipes, but I still hold that uncomparable caramel apple flavor near and dear to my heart. This is exactly why I’m eager to share one of my favorite fall recipes, this simple yet delectable Apple Bundt Cake with Caramel Glaze! This delightful cake combines the irresistible flavor combination of baked apples with smooth caramel, and crispy almonds, all served together as one wholesome, cozy comfort food. What better way is there to celebrate this exciting season than to snuggle up with a slice of cozy autumn bliss?
Equipment for Homemade Apple Bundt Cake and Caramel Glaze
To get this process started, let’s first go over the tools and equipment that you will need for this easy recipe. You might be surprised to find out that there isn’t as much required to make this fall cake as it might seem. Just about everything on this list is commonly used for making most other cakes and baked sweet treats.
Cake and Glaze Equipment:
- Round Cooling Grid
- Hand mixer
- Glass mixing bowls
- Bundt cake pan
- Sifter
- Blending whisk
- Swivel Peeler
- Small saucepan with pouring lip
- Silicone spatulas
- Parchment Paper Sheets
- Food-friendly Disposable Gloves
Sweet and Savory Ingredients
Next, let’s go over all of the ingredients that I use to make this comforting autumn recipe. There surprisingly isn’t a whole lot required here either, considering this whole cake is made totally from scratch. Just make sure to keep an eye out for any notes on how certain ingredients need to be prepared.
Apple Cake Ingredients:
- 2 cups Cake Flour Or All-purpose flour
- I almost always prefer to use cake flour instead of all-purpose for my bundt cakes because it makes the final texture and moisture of the cake way better!
- ½ tsp Salt
- ½ tsp Baking soda
- 3 Eggs
- 2 tsp Vanilla extract
- 1 cup Yogurt
- 1 cup Butter – room temperature
- 2 cups Sugar
- 3 cups Green apples – peeled and chopped
- ½ cup almond slivers
Bundt Cake Pan Coating:
- 2 tbsp Vegetable shortening
- 2 tbsp All-purpose flour
Caramel Glaze:
- 1 cup brown sugar
- ⅛ Tsp salt
- ¼ cup milk
- ½ cup butter – cubed
Garnish:
¼ cup almond slivers
How to Make a Tantalizing Apple Bundt Cake with Easy Caramel Glaze
Now, it’s time for the moment you’ve been waiting for! Well, almost. I know that what you’re really waiting for is to try out a bite of this tempting autumn cake, but first, we have to make it through the process of making and baking this caramel apple cake delight. Here is how it’s done:
Making the Caramel Glaze:
- First, combine all of the ingredients in the saucepan over medium heat, stir just enough to mix everything. Then, increase the heat to medium-high and cook the mixture, without stirring, until it reaches a deep golden color.
- Bring the caramel mixture to a boil.
- If you have a candy thermometer, the temperature of the caramel should reach 235-245°F.
- Then, reduce the heat to low and let the mixture simmer for 5 minutes while stirring with a silicone spatula.
- Finally, let the caramel glaze cool slightly in the pan, then transfer the glaze into a glass jar to finish cooling.
- Remember to let the glaze (and the bundt cake) cool completely before pouring the glaze on top of the cake.
Making the Apple Bundt Cake Batter:
- First, preheat the oven to 350°F and measure out all of the cake ingredients.
- Next, in a large mixing bowl, drop in the sugar and the softened butter.
- Beat the butter and sugar together with a hand mixer on medium speed until the mixture is light and pale in color.
- Then, in a separate small bowl, whisk the 3 eggs together.
- Next, pour the vanilla extract, beaten eggs, and yogurt into the butter and sugar mixture, use the hand mixer to completely mix all of the wet ingredients together.
- In another medium-sized bowl, pour in the flour, baking soda, and salt.
- Combine the dry ingredients with a blending whisk.
- Then, add the flour mixture into the wet ingredient mixture, ½ at a time, mixing well between each addition.
- Continue to mix the cake batter until all of the wet and dry ingredients are completely combined.
- Next, add the chopped apples and the ½ cup almond slivers into the bowl of cake batter.
- Use a spatula to gently fold the apples and almond slivers into the cake batter until evenly mixed in.
Preparing the Bundt Cake Pan and Baking the Cake:
- First, grab everything you need for coating the bundt cake pan: some food-friendly disposable gloves, vegetable shortening, flour, and a sifter.
- Then, use gloved hands to coat the entire inside of the bundt cake pan with the vegetable shortening. Make sure to get all the sides and corners.
- Afterward, use the sifter to evenly sprinkle a light coating of flour over the layer of shortening.
- Then, turn the cake pan over and dump out any excess flour.
- Evenly distribute the apple cake batter into the greased bundt cake pan and spread it evenly with a spatula.
- Bake the bundt cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Then, let the cake cool for a minimum of 30 minutes before removing it from the pan.
- If you do not let the cake cool long enough, it will come out of the pan in parts.
- Finally, after resting in the pan, remove the apple cake from the pan and flip it onto a cooling rack to finish cooling completely, about 1-2 hours, before drizzling with the glaze.
Apple Bundt Cake Decoration:
- First, slide a sheet of parchment paper under the wire rack of the completely cooled bundt cake. Then, slowly pour the cooled caramel glaze over the entire bundt cake.
- Finally, use the remaining almond slivers to decorate the top of the bundt cake immediately after drizzling with the glaze.
Storing Apple Cake and Caramel Glaze
Whether you want to make this cake just for the joy of devouring it piece by piece, or you intend to make one to share at a holiday celebration, you’ll want to know how to safely store any leftovers. Or you might end up with some spare caramel glaze left from making this recipe, but don’t let it go to waste! Everything can be stored safely for later enjoyment, here’s how to do it:
How to store a decorated bundt cake:
- Store the glazed apple bundt cake in an airtight cake container and keep safely for up to 3 days on the counter at room temp…
- Or store the bundt cake in the fridge, either wrapped with plastic food wrap or sealed in an airtight container for up to 1 week.
- I would suggest this storing method if you are preparing this cake ahead of time for a holiday or party.
- Individual slices can be frozen for longer-term storage:
- First, wrap the individual slices in cellophane, then wrap again in kitchen foil.
- These slices will stay good in the freezer for up to 3 months.
- Always use a marker to label the date on the outside of the wrapping to keep up with freshness and quality.
To store homemade caramel glaze:
pour any leftover glaze into an airtight container then transfer it to the refrigerator. The glaze will stay good in the fridge for up to 3 weeks. Before using the glaze again, remove it from the refrigerator and bring it to room temperature. To get a pourable consistency again, the glaze may need to be reheated. Once set on the bundt cake the glaze will stay good for as long as the cake itself. Always mark the date on the outside of the container to keep up with freshness.
Bundt Cakes
Sweet Autumn Recipes to Fall For
Just can’t get enough of those addictive autumn flavors? Don’t let the fall fun stop there! Here are a few more of my family’s favorite autumn recipes that I love to make. And if you happen to love to make bundt cakes as much as I do, then check out some of my other bundt cake recipes for all occasions!
Some of my top favorite autumn recipes:
- Apple Oatmeal Cookies
- Black Caramel Apples
- Pumpkin Pancakes
- Coconut Banana Pancakes
- Pumpkin Pie Mug Cake
- Pumpkin Bread
- Caramel Banana Muffins
- Toasted Pecans
Bundt cakes for every occasion:
- 4th of July Bundt Cake
- Christmas Chocolate Bundt Cake
- Funfetti Bundt Cake
- Lemon Bundt Cake
- Red Velvet Bundt Cake
- Cranberry and Lemon Bundt Cake
- Chocolate Pumpkin Bundt Cake with Toffee Glaze
- Pumpkin Bundt Cake
Apple bundt cake with caramel glaze
Ingredients
- 2 Cups Cake Flour Or All-purpose flour
- ½ tsp Salt
- ½ tsp Baking soda
- 1 Cup Butter room temperature
- 2 Cups Sugar
- 3 Eggs
- 2 tsp Vanilla extract
- 1 Cup Yogurt
- 3 Cups Green apples peeled and chopped
- ½ Cup almond slivers
Bundt cake pan coating
- 2 tbsp Vegetable shortening
- 2 tbsp All-purpose flour
Caramel glaze
- ½ cup Butter cubed
- ¼ Cup Milk
- 1 cup brown sugar
- ⅛ Tsp salt
Garnish
- ¼ Cup almond slivers
Instructions
Caramel glaze
- First, combine all of the ingredients in the saucepan over medium heat, stir just enough to mix everything. Then, increase the heat to medium-high and cook the mixture, without stirring, until it reaches a deep golden color.
- Bring the caramel mixture to a boil. If you have a candy thermometer, the temperature of the caramel should reach 235-245°F.
- Then, reduce the heat to low and let the mixture simmer for 5 minutes while stirring with a silicone spatula.
- Finally, let the caramel glaze cool slightly in the pan, then transfer the glaze into a glass jar to finish cooling.Remember to let the glaze (and the bundt cake) cool completely before pouring the glaze on top of the cake.
Bundt cake
- First, preheat the oven to 350°F and measure out all of the cake ingredients.
- Next, in a large mixing bowl, drop in the sugar and the softened butter.
- Beat the butter and sugar together with a hand mixer on medium speed until the mixture is light and pale in color.
- Then, in a separate small bowl, whisk the 3 eggs together.
- Next, pour the vanilla extract, beaten eggs, and yogurt into the butter and sugar mixture, use the hand mixer to completely mix all of the wet ingredients together.
- In another medium-sized bowl, pour in the flour, baking soda, and salt.
- Combine the dry ingredients with a blending whisk.
- Then, add the flour mixture into the wet ingredient mixture, ½ at a time, mixing well between each addition.
- Continue to mix the cake batter until all of the wet and dry ingredients are completely combined.
- Next, add the chopped apples and the ½ cup almond slivers into the bowl of cake batter.
- Use a spatula to gently fold the apples and almond slivers into the cake batter until evenly mixed in.
Bundt cake pan coating
- First, grab everything you need for coating the bundt cake pan: some food-friendly disposable gloves, vegetable shortening, flour, and a sifter.
- Then, use gloved hands to coat the entire inside of the bundt cake pan with the vegetable shortening. Make sure to get all the sides and corners.
- Afterward, use the sifter to evenly sprinkle a light coating of flour over the layer of shortening.
- Then, turn the cake pan over and dump out any excess flour.
- Evenly distribute the apple cake batter into the greased bundt cake pan and spread it evenly with a spatula.
- Bake the bundt cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Then, let the cake cool for a minimum of 30 minutes before removing it from the pan. If you do not let the cake cool long enough, it will come out of the pan in parts.
- Finally, after resting in the pan, remove the apple cake from the pan and flip it onto a cooling rack to finish cooling completely, about 1-2 hours, before drizzling with the glaze.
Bundt cake decoration
- First, slide a sheet of parchment paper under the wire rack of the completely cooled bundt cake. Then, slowly pour the cooled caramel glaze over the entire bundt cake.
- Finally, use the remaining almond slivers to decorate the top of the bundt cake immediately after drizzling with the glaze.
Video
Nutrition
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