Go Back

FRESH CARAMEL APPLE BUNDT CAKE

A moist apple Bundt cake with two layers of cinnamon-sugar swirled tart sweet apple chunks. Serve plain or drizzled in apple cider caramel sauce (recipe below).
Print Recipe

Ingredients
  

  • 4 medium tart crisp apples (approx 1.5 lbs) peeled and cut into 1/3-inch pieces
  • 2 1/2 cups plus 5 TBS granulated sugar
  • 2 tsps ground cinnamon
  • 4 large eggs room temperature
  • 1 cup canola oil
  • 1/4 cup fresh orange juice
  • 1 tbsp grated orange peel
  • 1 tsp pure vanilla extract
  • 3 cups all purpose flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • OPTIONAL: Caramel sauce recipe below

Instructions
 

  • Preheat oven to 350°F with rack in the middle position.
  • Butter (or oil or spray) and flour 12-cup bundt pan. Mix apple pieces with the 5 tablespoons sugar and ground cinnamon in medium bowl.
  • Whisk together the flour, baking powder and salt in a small bowl.  Set aside.
  • Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla in large bowl; whisk until combined and smooth. Stir in the flour mixture just until combined and smooth.
  • Spoon 1/3 of the batter into prepared Bundt pan. Top with half of apple mixture. Cover with another 1/3 of the batter. Top with remaining apples, and then remaining batter.
  • Put into the oven and bake until the top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around the sides of the pan to loosen. Turn the cake out onto the rack. Cool at least 45 minutes. Serve slightly warm or at room temperature.  The cake is better the next day ... if you can wait.

Notes

APPLE CHOICE: I use a combo of green (yellow delicious and/or granny smith) and red (whatever crisp one there is ... NOT red delicious). If you're not sure, there are tons of apple orchards with websites that tell you which apples available will work.