Caramel Apple Bundt Cake (Printer-Friendly Version)

Rich apple cake filled with cinnamon, topped with velvety caramel glaze and real apple chunks in every bite.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1 cup granulated sugar

→ Wet Ingredients

07 - 1 cup unsalted butter, softened
08 - 3 large eggs
09 - 2 teaspoons vanilla extract
10 - 1 cup whole milk, divided

→ Apple Mixture

11 - 3 medium apples, peeled, cored, and diced
12 - 3/4 cup light brown sugar, packed
13 - 1 teaspoon ground cinnamon

→ Caramel Frosting

14 - 1/2 cup unsalted butter
15 - 1 cup light brown sugar, packed
16 - 1/4 cup whole milk, plus more as needed
17 - 1 tablespoon vanilla extract
18 - 2 cups powdered sugar, sifted

# Steps to Follow:

01 - Generously grease and flour a 12-cup bundt pan, ensuring all surfaces are coated to prevent sticking.
02 - In a large bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, and granulated sugar until well combined.
03 - Add softened unsalted butter to the dry mixture and beat with an electric mixer on medium speed until a crumbly consistency forms.
04 - Beat in eggs, vanilla extract, and 3/4 cup of the whole milk. Mix until batter becomes light and fluffy.
05 - In a separate bowl, combine diced apples, brown sugar, and ground cinnamon. Fold this apple mixture evenly into the prepared batter.
06 - Transfer batter to the prepared bundt pan, smoothing the top evenly. Bake in a preheated 350°F (175°C) oven for 50–60 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in the pan for 10 minutes before inverting carefully onto a serving plate to finish cooling completely.
08 - In a saucepan over medium heat, melt butter with brown sugar and 1/4 cup milk. Bring to a boil, stirring constantly. Continue boiling and stirring for 2 minutes, then remove from heat.
09 - Add vanilla extract to the hot caramel mixture, then allow it to cool for 15 minutes.
10 - Place sifted powdered sugar in a large bowl. Pour cooled caramel over the sugar and add the remaining milk. Whisk until a smooth, pourable glaze forms. If necessary, incorporate additional milk 1 tablespoon at a time to reach desired consistency.
11 - Pour caramel glaze over the cooled bundt cake. Allow icing to set for at least 10 minutes before slicing and serving.

# Additional Tips:

01 - Store cake covered at room temperature for up to one week to maintain freshness and moisture.
02 - If glaze is thicker than preferred, whisk in extra milk gradually.
03 - For best texture, use a blend of tart and sweet apple varieties such as Granny Smith and Gala.

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