Description
This Caramel Apple Bundt Cake is a moist, flavorful dessert combining tart Granny Smith apples with a sweet cream cheese layer, all wrapped in a spiced cinnamon batter and topped with rich caramel sauce. Perfect for fall gatherings or any occasion craving a cozy, home-baked treat.
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Apple Mixture
- 3 cups peeled, chopped Granny Smith apples (about 3 medium-sized apples)
- 1 tablespoon lemon juice
- 4 tablespoons brown sugar
- 1/2 tablespoon vanilla extract (from the divided amount)
Batter
- 1 cup vegetable or canola oil
- 2 cups granulated sugar (from the divided amount)
- 1/2 tablespoon vanilla extract (from the divided amount)
- 3 large eggs (from the divided amount)
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar (remaining amount)
- 1/2 teaspoon vanilla extract (remaining amount)
- 1 large egg (remaining amount)
Topping
- Caramel sauce for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Generously grease a 10-inch bundt pan using baking spray to ensure that the cake releases easily after baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set this mixture aside.
- Toss Apples: In another medium bowl, combine the peeled and chopped Granny Smith apples with lemon juice, brown sugar, and 1/2 tablespoon of vanilla extract. Toss gently and set aside to let the flavors meld.
- Combine Wet Ingredients for Batter: Using a stand mixer on low speed, blend the oil, 2 cups of granulated sugar, and 1/2 tablespoon vanilla extract until combined.
- Add Eggs to Batter: Add the 3 large eggs one at a time to the mixer bowl, stirring well after each addition to fully incorporate.
- Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients while mixing on low speed. The batter will become thick.
- Drain Apples and Fold In: Drain any liquid that may have collected in the apple mixture bowl to avoid excess moisture in the batter. Gently fold the apple mixture into the batter and set aside.
- Prepare Cream Cheese Layer: In a separate medium bowl, beat the softened cream cheese until smooth. Add the remaining 1/3 cup of sugar, 1/2 teaspoon vanilla extract, and 1 egg. Continue beating at medium speed until the mixture is creamy and smooth.
- Layer Batter and Cream Cheese: Pour half of the apple batter into the prepared bundt pan. Spoon the cream cheese mixture evenly over this batter layer, careful to keep the cream cheese away from the sides of the pan so the batter can wrap around it and prevent the cake from splitting.
- Top with Remaining Batter: Pour the remaining apple batter over the cream cheese layer and smooth out the top evenly with a spatula.
- Bake: Bake the cake for about 1 hour at 350 degrees F. Insert a skewer into the cake to check for doneness. If the skewer comes out with wet batter but the cake is browning too much, cover the top with aluminum foil and bake for an additional 10-15 minutes.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert the cake onto a cooling rack, leaving the pan around it while it cools completely. Once cooled, remove the bundt pan, transfer the cake to a serving dish, and drizzle generously with caramel sauce before serving.
Notes
- Make sure to drain the apple mixture well to prevent excess moisture that could make the cake soggy.
- Keep the cream cheese layer away from the sides of the pan to avoid cake splitting.
- If the cake browns too quickly during baking, tent it with foil to prevent burning while it finishes cooking internally.
- Use Granny Smith apples for tartness that balances the sweetness of the cake and caramel.
- Allow sufficient cooling time before removing the pan to help the cake hold its shape.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
