Caramel Apple Bundt Cake With Caramel Glaze

As much as I love homemade caramel apples on a stick, they are just as messy to make as they are to eat. I was trying to think of how I could get that delicious caramel apple flavor without the mess of making homemade caramel apples.

That’s when I decided a Caramel Apple Bundt Cake would be the perfect addition to the fall season festivities. Everyone loves cake, right?

This Caramel Apple Bundt Cake is a simple, full-of-apple-flavor cake and makes half the mess of a traditional caramel apple. I highly suggest still getting your caramel apple fix on, but if you want to make something that’s a little easier to eat (and less kitchen clean up), this Caramel Apple Bundt Cake is just the thing.  I know you’ll love it. Enjoy!

Caramel Apple Bundt Cake With Caramel Glaze

Prep Time: 30

Cook Time: 1 ½ hours

Serves: 16

INGREDIENTS:

Caramel Apple Bundt Cake

• 1 cup Greek yogurt
• 1 ¼ cups granulated sugar
• ½ cup packed light brown sugar
• 3 eggs
• 3 cups all purpose flour, plus ½ teaspoon (reserved)
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large Jonagold apples, core removed, diced
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Caramel glaze

• ½ cup packed light brown sugar
• ⅓ cup whole milk or half and half
• ¼ cup butter, cubed
• ⅛ teaspoon sea salt or Kosher salt
• 1 cup confectioners sugar

DIRECTIONS:

Preheat oven to 325°F

In the bowl of a stand mixer, mix Greek yogurt, sugars and eggs until well blended.

Gradually add 3 cups of flour, cinnamon, baking soda and salt to the bowl. Mix on medium speed until well blended, scraping down the side of the bowl as needed.

In a small bowl, toss the diced apples with remaining 1 teaspoon of flour.

Fold the apples, vanilla and almond extract into the batter.

Spoon batter into a greased and floured 10-inch bundt cake pan. Bake for 1 ½ hours, or until knife inserted into the center comes out clean. Cool for 15 minutes before removing from the pan to cool completely on a wired rack.

In the meantime, for the caramel glaze:

Add the brown sugar, milk, butter and salt to a small saucepan. Bring to a slow boil, stirring continuously, then remove from heat. Allow to cool completely.

Once cooled, transfer to a medium bowl and beat in confectioners (powdered) sugar. Beat until smooth.

Spoon over cooled cake and serve.

Kristen Doyle is the author of the award-winning blog, Dine & Dish. Through the use of simple, family friendly recipes, tempting food photography, compelling storytelling and lots of coffee, Kristen has created a space on the internet that feels like home. Pull up a chair and see what's on her menu today.