• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Savoury
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Spiced Caramel Apple Bundt Cake

    25/10/2019 by thebakingexplorer 8 Comments

    Jump to Recipe Print Recipe

    Autumn is the season where apples really shine and they are so fab to bake with. My stepmum has an apple tree so I'm always in receipt of plenty of apples when October comes around. This year I've made a Spiced Caramel Apple Bundt Cake with brown sugar for that deep caramelised flavour. I've added plenty of Autumn spices, and chunks of fresh apple. Then I've drizzled the whole cake in caramel sauce. Drooling yet?! It's Autumn in a cake, and is sure to warm you up on a cold night!

    Spiced Caramel Apple Bundt Cake

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter, yoghurt and eggs) are at room temperature before you start baking.
    • I prefer to use a baking spread (I use Stork) when making cakes as I find it makes them fluffier and lighter. You can use butter instead if you prefer.
    • I used Pink Lady apples but any sweet eating apples will be suitable for this recipe.
    • Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead. Or try 1 tsp cinnamon, ½ ground ginger, ¼ ground nutmeg, ¼ ground cloves.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Spiced Caramel Apple Bundt Cake

    To make the bundt cake, mix the brown sugar and butter together, then whisk in eggs and yoghurt.

    Then add flour, the spices and the apple. Pour the batter into the bundt tin.

    Bake the cake for around an hour, or until a skewer or cocktail stick inserted comes out clean. Turn it out of the tin and leave to cool fully. To decorate, pour caramel sauce all over the cake, then add dried apple slices.

    Spiced Caramel Apple Bundt Cake

    What is a bundt cake?

    A bundt cake is simply a cake baked in a bundt tin, which are usually donut shaped with a hole in the middle. This ensures an even bake as the cake gets heat from the central part of the tin as well as the edges. The name is similar to a German cake called a Bundkuchen, however the Bundkuchen is a yeasted cake similar to a sweet bread.

    How do you stop the cake from sticking to the bundt tin?

    It's best to both grease and flour your tin to ensure the bundt cake doesn't stick. To do this, use a pastry brush to apply a thin layer of melted butter or vegetable oil all over the tin, and especially in any small crevices and detailed sections your bundt tin may have. Then adding a dusting of flour, turn the tin upside down over your sink and give it a tap to shake off any loose flour. I wouldn't recommend using a very intricate bundt tin for this cake because the chunks of apple could affect the final appearance, however you could grate the apple instead to combat this.

    What caramel sauce should you use?

    My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.

    How should the cake be stored and can it be frozen?

    This cake should be stored in an airtight container in a cool place and will last for 3-4 days. It can be frozen without the decoration. Wrap it well in cling film to prevent freezer burn, or freeze slices (with pieces of baking paper between them to stop them sticking together) in a freezer bag or container.

    Can you make the cake with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this recipe be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 + ½ teaspoons baking powder. You may also like to add ½ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free yoghurt for the cake.

    More tips for making the Spiced Caramel Apple Bundt Cake:

    • Wait to peel and chop the apple till the last minute. Get everything mixed besides the flour and spices, then prepare the apple. Mix in the flour and spices, and then fold in the apple. This means the apple has a short time exposed to the air and is less likely to brown.
    • You can toss the apple in a little bit of flour (about 1 tsp) to ensure it doesn't sink if you are worried about this, but if the chunks are relatively small it should be ok without doing this.
    Spiced Caramel Apple Bundt Cake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you.

    You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Bundt tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Salted Caramel Sauce
    • Apple cutter
    • Electric hand mixer
    • Measuring spoons

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More apple recipes...

    • Apple Cinnamon Cake
    • Apple Crumble Baked Donuts
    • Apple Crumble Cupcakes
    • Apple Cake Traybake
    • Biscoff Apple Crumble
    • Spiced Apple Crumble
    • Apple Crumble Cake
    • Apple Crumble Cheesecake (No Bake)
    Spiced Caramel Apple Bundt Cake

    Spiced Caramel Apple Bundt Cake

    Brown sugar, spices, apple chunks and caramel sauce - Autumn in a cake!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Cake
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cake

    • 250 g Butter or baking spread softened, unsalted
    • 300 g Light brown soft sugar
    • 4 Eggs large
    • 150 g Natural yoghurt
    • 2 medium Apples Peeled, cored and diced
    • 360 g Self raising flour
    • 1 ½ tsp Cinnamon
    • 1 tsp Mixed spice
    • ½ tsp Nutmeg
    • ¼ tsp Salt optional

    For decoration

    • 175 g Caramel sauce good quality shop bought or homemade
    • 11 pieces Dried apple you may need more or less depending on size
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 150C Fan/170C/325F/Gas Mark 3, and grease and flour a large bundt tin
    • Mix the butter and sugar together until smooth, ideally using an electric mixer
    • Add the eggs and yoghurt, and whisk in well
    • Add the self raising flour and all of the spices. Whisk in gently until you can't see any flour anymore
    • Gently mix in the apple pieces
    • Pour the batter into the tin
    • Bake for 1 hour or until a thin skewer or cocktail stick inserted comes out clean
    • Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. You may need to run a knife gently around the edge and centre of the tin. Leave to cool completely
    • Once the cake is cool, warm the caramel for 30 seconds in the microwave then pour it over the cake, letting it drizzle down the sides
    • Decorate with the dried apple pieces
    • Serve immediately. Store leftovers an airtight container and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
    If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

    Nutrition

    Calories: 438kcal | Carbohydrates: 62g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 333mg | Potassium: 159mg | Fiber: 2g | Sugar: 29g | Vitamin A: 644IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    « White Chocolate & Pecan Spiced Cookies
    Passion Fruit Martini Cheesecake (No Bake) »

    Reader Interactions

    Comments

    1. Page

      October 26, 2019 at 3:27 pm

      This recipe looks delicious. Is there anyway to translate the grams to cups , and oven temp? Thanks

      Reply
      • thebakingexplorer

        October 26, 2019 at 11:17 pm

        Hi Page, I have some information on translating grams to cups on this page on my blog: https://thebakingexplorer.com/ingredients-conversions/ You can probably just google the oven temperature conversion. Please be aware I've never made this using cups, so not sure if it would affect it any way, I always recommend using scales as they're so much more accurate 🙂

        Reply
    2. Cat | Curly's Cooking

      October 27, 2019 at 7:09 pm

      5 stars
      Beautiful and perfect Autumnal flavours. Delicious!

      Reply
    3. Eb Gargano | Easy Peasy Foodie

      October 28, 2019 at 5:17 pm

      5 stars
      What a beautiful bake - so autumnal! I really love the combo of autumn spice and apples in a cake 😀 Eb x

      Reply
    4. Louise Fairweather

      October 28, 2019 at 9:41 pm

      I love the apples and caramel combination. I must get myself a bundt tin as they look so pretty. Thanks for linking up to #cookblogshare

      Reply
    5. Lou Gunstone

      October 30, 2019 at 11:59 am

      5 stars
      Yum! We also have an apple tree so will be giving this a go over the weekend. thanks

      Reply
    6. Lisa

      November 17, 2020 at 10:28 am

      Would fat free yogurt be ok to use?

      Reply
      • thebakingexplorer

        November 17, 2020 at 5:03 pm

        Hi Lisa, yes this will be ok. I hope you enjoy the cake!

        Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Biscoff Cake
    • Nutella Bueno Cupcakes Nutella Bueno Cupcakes

    Recent Recipes

    • Mint Chocolate Aero Cake

      Mint Chocolate Aero Cake

      Jun 24, 2022
    • Rainbow Drip Cake

      Jun 17, 2022
    • Kinder Bueno Ice Cream

      Kinder Bueno Ice Cream (No Churn)

      Jun 10, 2022
    • Funfetti Cookies

      Funfetti Cookies

      Jun 3, 2022
    • Raspberry & White Chocolate Cheesecake

      Raspberry & White Chocolate Cheesecake (No..

      May 27, 2022
    • Eton Mess Pots

      Eton Mess Pots

      May 20, 2022

    Footer

    ↑ back to top

    Copyright © 2022 The Baking Explorer