We could easily devour this cake at any time of year, but there’s something so special about making it now…
Well, for a while there we were on the hunt for the best, most autumnal dessert that would embrace our favorite fall flavors and perfectly blend our love of crisp apples with deliciously spiced cake. We’re obsessed with this cake! So what’s going on here is sweet, sticky, caramelized apples that soak up all the flavor and make up the base of the cake, which is amazing since we use applesauce to work with the vegetable oil to keep things flavorful and exceedingly moist. This is a caramel apple-stuffed cake to end your meal with a bang! (Or start your day the right way – your choice.)
There are two main stages to this dessert, with an easy third one tacked on at the end: apples, cake and glaze. You want to prep your apples – dice ‘em up nice and small – and then sprinkle them with cinnamon, cloves, nutmeg and lemon juice, so they don’t brown. You’ll want to give them some time to sit and soak in all the flavors, so you can prep your cake next. All the usual cake suspects are in here, with the addition of applesauce. We use applesauce instead of butter, sour cream or Greek yogurt to ensure this cake never gets dry, and boy do we love its presence!
Once your cake is baked and cooled, flip it out of the bundt pan and then throw together a simple, cinnamon apple cider glaze. That boy boy gets drizzled on top of the cake – which, by the way, you can serve right side up or upside down, whatever works for you! – and then you just need to give it a couple minutes to set. And that’s it, you’re in business! We could easily devour this cake at any time of year, but there’s something so special about making it in the fall that makes us really appreciate the season and gets us excited for cooler temperatures and the holidays to come. We hope you enjoy it as much as we do!
Caramel Apple Bundt Cake
Serves 10; 1 hour 15 minutes
- 1-2 small granny smith apples, diced
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup unsweetened applesauce
- 3/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 4 eggs
- 1 3/4 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1-2 tablespoons apple cider
- 1 teaspoon vanilla extract
- Preheat oven to 350º F and lightly grease a standard bundt pan with butter or non-stick spray.
- In a large bowl, toss diced apples with lemon juice, brown sugar, flour, cinnamon, cloves and nutmeg until apples are completely and evenly coated.
- Set aside until ready to use.
- In a medium bowl, whisk together flour, baking powder and salt until incorporated.
- In a third bowl or mixer, beat together sugar and applesauce together until sugar dissolves, then mix in vegetable oil, vanilla extract and eggs, working on at a time.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Pour seasoned apples into greased bundt pan, spreading into an even layer, then top with cake batter.
- Place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool.
- For the glaze, whisk together powdered sugar and cinnamon, then gradually whisk in apple cider and vanilla extract, adding cider until desired consistency is reached.
- Invert cake onto serving platter, then drizzle glaze on top of cooled cake and let set at least 15 minutes before serving. Enjoy!