Description

This cake is not just a dessert; it’s an experience that takes you back to crisp autumn days with leaves crunching underfoot and the comforting warmth of family gatherings. With its tender crumb, rich caramel glaze, and bursts of cinnamon-spiced apples, it’s quickly become a staple in my home.

Ingredients

Scale

2 cups all-purpose flour (spooned and leveled)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
2 cups apples, peeled and diced (preferably Granny Smith)
½ cup unsalted butter (for caramel glaze)
1 cup brown sugar, packed
⅓ cup heavy cream
¼ teaspoon salt (for caramel glaze)
1 teaspoon vanilla extract (for caramel glaze)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined.
Gently fold in the diced apples with a rubber spatula, ensuring they’re evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes before inverting it onto a cooling rack to cool completely.
In a saucepan, melt the butter over medium heat. Stir in brown sugar, heavy cream, and salt. Bring to a boil, then reduce heat and simmer for 3-5 minutes, stirring constantly until thickened. Remove from heat and stir in vanilla.
Once the cake is completely cool, drizzle the caramel glaze over the top, allowing it to cascade down the sides.

Notes

Feel free to substitute the apples with pears or even berries if you’re not a fan of apples. For buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Fat: 15
Carbohydrates: 47
Protein: 3

Keywords: caramel, apple, cinnamon, bundt cake, fall dessert