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!
Step by step…
I mixed the light brown sugar and butter together, then I whisked in eggs and yoghurt.
Then I added flour, spices and apple chunks. I poured the batter into my bundt tin.
The cake baked for around an hour, I turned it out of the tin to cool fully.
To decorate, I poured caramel sauce all over the cake, then added dried apple slices.
What caramel sauce should I 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.
Tips for making the Spiced Caramel Apple Bundt Cake:
– I always grease and flour my tin to ensure the bundt cake doesn’t stick. This means covering it well with butter then adding a dusting of flour. Pay attention to any small crevices your bundt tin may have and grease right in there. I wouldn’t recommend using a very intricate bundt tin for this cake because of the chunks of apple.
– 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.
– This cake can be frozen without the decoration. Wrap it well in baking paper, then a good few layers of cling film to prevent freezer burn.
Recommended equipment & ingredients*
| Bundt tin | Mixing bowls | Cooling rack |
| Kitchen scales | Salted Caramel Sauce | Apple cutter |
| Electric hand mixer |
*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…
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| Apple Cinnamon Cake | Apple Crumble Baked Donuts | Apple Crumble Cheesecake (No Bake) |
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| Apple Cake Traybake | Apple Crumble Cupcakes |
Spiced Caramel Apple Bundt Cake
Ingredients
For the cake
- 250 g Butter or baking spread
- 300 g Light brown 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
- 1/2 tsp Salt
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
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
- Add the eggs and yoghurt, and whisk in well
- Add the self raising flour and all of the spices. Whisk in 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 skewer 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 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
Notes
If you like this, check out more of my Cake recipes!
Pin it for later!
I’m linking this recipe up with Cook Blog Share hosted by A Stong Coffee, and Fiesta Fridays hosted by Angie.
This recipe looks delicious. Is there anyway to translate the grams to cups , and oven temp? Thanks
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 🙂
Beautiful and perfect Autumnal flavours. Delicious!
What a beautiful bake – so autumnal! I really love the combo of autumn spice and apples in a cake 😀 Eb x
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
Yum! We also have an apple tree so will be giving this a go over the weekend. thanks
Would fat free yogurt be ok to use?
Hi Lisa, yes this will be ok. I hope you enjoy the cake!