Name: Spiced Caramel Apple Bundt Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 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 1/2 tsp Cinnamon; 1 tsp Mixed spice; 1/2 tsp Nutmeg; 1/4 tsp Salt (optional); 175 g Caramel sauce (good quality shop bought or homemade); 11 pieces Dried apple (you may need more or less depending on size)

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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!

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.

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.

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!

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