Apple Bundt Cake
This moist, easy Apple Bundt Cake has a wonderful mix of diced apples and spices. This delicious fall dessert starts with a box of yellow cake mix.
Servings: 15
Ingredients
- 1 (15.25 oz) Box Yellow Cake Mix (We used Duncan Hines Classic Yellow Cake Mix, Perfectly Moist)
- 6 Tablespoons (45g) all-purpose flour
- ½ cup (108g) light brown sugar (packed into cup)
- 3 teaspoons (7g) ground cinnamon
- 1 teaspoon (4g) nutmeg
- ½ cup (108g) vegetable oil (we use Canola Oil)
- 4 large eggs, room temperature (You can place them in a bowl of warm water for 5 minutes.)
- 1 teaspoons (8g) vanilla extract
- 1 ¼ cups (302g) buttermilk — see note below for substitution
- 2 cups Diced apples — we used two large Granny Smith apples.
For the Caramel Glaze
- ½ stick (57g) unsalted butter, softened (if using salted butter, do not add additional salt)
- 1 cup (217g) light brown sugar (packed into measuring cup)
- ½ cup (126g) heavy cream
- ½ teaspoon (2g) salt 2g salt
- 1 teaspoon (4g) vanilla extract 4g vanilla extract
- 1 Tablespoon (18g) light corn syrup
Instructions
- Lower the oven rack to next to lowest position. Preheat the oven to 350 degrees
- Grease and flour a bundt pan. We used a 10 cup bundt that holds 6 cups of batter.
- Dice apples. We used 2 cups of diced apples (from 2 large granny smith apples.)
- In the mixing bowl, add the cake mix, all purpose flour, brown sugar and spices. Whisk to blend.
- Add the vegetable oil, eggs, vanilla extract, and buttermilk.
- Mix for one minute on medium speed. Pause to scrape down the bottom and sides of the bowl with rubber spatula. Then mix one minute more one medium speed.
- Fold in the diced apples and pour into the prepared bundt pan.
- Bake at 350 degree for 40 minutes or until a long skewer comes out clean or with just a few crumbs attached.
- Keep an eye on the cake, you may need to lightly place a piece of aluminum foil on top of the cake if you notice it become too brown after around 20 minutes.
- Allow the cake to cool on a wire rack in the pan for about 10 minutes. Then turn out.
For the Caramel Glaze
- Using a medium size sauce pan (deep enough to prevent boil over) melt the butter over medium heat.
- Add the brown sugar and the remaining ingredients.
- Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low.
- Simmer for 5 to 6 minutes, checking often to make sure that it is not going to boil over. Remove from heat.
- Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly.
- Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
Decorating the Apple Bundt Cake
- Once the caramel glaze has cooled to desired amount, either spoon over the cake, or pipe the glaze onto the cake using a disposable piping bag with the tip snipped away.
Notes
We used a 10 cup bundt pan with a baking capacity of about 6 cups.
If you are using a larger cake pan that ours, your cake may be done more quickly- it will also be a bit shorter.
If you are using an even smaller bundt pan, the general rule of thumb is not to fill the pan more than ¾ full (or there should be at least 1.25 inches between the top of the cake batter and top edge of the pan.)
Substitution for 1 ¼ cup Buttermilk: If you do not have buttermilk, add 1 Tablespoon plus 1 teaspoon of lemon juice or white vinegar to a measuring cup and add milk until it reaches the 1 ¼ cup mark. Allow to sit for a few minutes before using. It will thicken.