Apple Bundt Cake with Salted Caramel Glaze

Apple bundt cake with salted caramel sauce.

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5 from 1 vote

Apple Bundt Cake with Salted Caramel Glaze

This sour cream apple bundt cake topped with salted caramel glaze is anything but boring with this easy recipe

Prep Time1

Cook Time1 30

Total Time2 30

Course: Dessert

Cuisine: American

Servings:

Calories: 657kcal

Author: Janice Lawandi

Equipment

Ingredients

Apple bundt cake

375 grams bleached all-purpose flour
10 mL ground cinnamon
7.5 mL baking powder
2.5 mL baking soda
2.5 mL Diamond Crystal fine kosher salt
0.625 mL ground nutmeg
0.625 mL ground cloves
230 grams unsalted butter
200 grams light brown sugar
200 grams granulated sugar
4 large egg(s)
15 mL pure vanilla extract
375 mL sour cream (14% fat)
600 grams Cortland apple(s) peeled, cored, and diced

Salted caramel glaze

125 mL apple juice or water, plus more for brushing sides of pan
400 grams granulated sugar
115 grams salted butter cut into cubes
250 mL whipping cream (35 % fat)

Metric - US

Instructions

Apple bundt cake

Preheat the oven to 325 ºF (165 °C). Prepare a 10-cup (2.4 L) bundt pan by evenly greasing the inside with a solid fat like shortening or butter, then dust with flour, OR you can spray the inside with a baking spray like Baker's Joy (NOT cooking spray). Set aside.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar for at least 5 minutes, until the mixture is light and fluffy. Scrape down the bowl with a spatula.
Add the eggs, one at a time, mixing each one in very well before adding the next.
Add the vanilla extract and the sour cream, and mix them in for another minute.
Add the dry ingredients, half at a time, mixing on low to incorporate it without overmixing.
When the flour has almost disappeared into the batter, take the mixer bowl off the stand and remove the paddle. Switch to a spatula.
Drop in the chopped apples and fold them in with the spatula, making sure that the ingredients are evenly mixed, lifting the batter up from the bottom to ensure there's no flour hidden down there.
Dollop the batter into the prepared pan, smoothing the surface with an offset spatula. Bang the pan a few times, or run a knife through the batter to make sure that there are no air pockets.
Bake the cake on the middle rack for 90 minutes, checking after 75 minutes to see how it's doing. Use a skewer to test if the cake is done or not, making sure to poke through cake, not apple. The skewer should come out clean when the cake is baked. The edges of the cake will be a deep golden brown colour, and the surface will feel firm and slowly bounce back when gently pressed with your fingertips.
Let the bundt cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, then transfer it to a serving plate.

Salted caramel glaze

Measure all your ingredients before beginning and have them ready. This is very important.
In a deep 3 quart saucepan, pour the apple juice (or the water), and then the sugar. Don’t stir it.
Bring the mixture to a boil over medium heat. If there’s sugar stuck on the sides of the pan, carefully brush it with a heat-resistant silicone brush dipped in a little water. Feel free to swirl the pan to give the mixture a stir, but when you set it back on the burner, brush the edges of the pan with water to dissolve the sugar crystals from the walls of the pot.
Once the sugar is completely dissolved and the mixture starts to bubble, you can increase the heat on the stove to medium–high, or you can leave it on medium. The only difference is that on medium, it will take longer for the mixture to caramelize.
Continue to boil the caramel until it turns amber in colour. As soon as the caramel has reached the desired colour, slide the pan off the heat, and turn the burner off.
Slowly and carefully drop in the cubed butter (it will bubble and erupt so be careful!). Pour in the cream, slowly and carefully.
When the bubbling has calmed down, begin to gently whisk the caramel until it is smooth and homogeneous.
Poor the salted caramel in a large jar and cover loosely. When the caramel has cooled to room temperature, you can tighten the lid and store it in the refrigerator. It will thicken even more in the fridge.
When the bundt has cooled completely, you can pour half the salted caramel glaze over the top of the cake and let it slowly trickle down the sides. Serve slices of the cake with the rest of the salted caramel.

Notes

If you need a sour cream alternative, try a full-fat plain, unsweetened Greek yogurt, preferably with 9–10 % fat. Regular yogurt with a high fat content may work as well.
For the spices, you can play around with your own combination of warm spices, like cinnamon, ginger, nutmeg, cloves, mace, etc. or you can try a pumpkin pie spice mix or an apple pie spice blend. Simply replace the total volume of spices with the mix.
The weight of apples for this recipe (600 grams) works out to 2–3 large apples or 3 cups chopped.
This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
I highly recommend watching the colour change closely to determine if your caramel has cooked enough, but if you want to check the temperature, aim for somewhere between 350°F and 360°F with a candy thermometer before adding the butter and cream.

Nutrition