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Thursday, September 26, 2019

Caramel Apple Bundt Cake

This deep, rich Caramel Apple Bundt Cake will become your new Autumn dessert!
Oh, and did I mention the caramel icing?

caramel apple bundt cake

Somehow I managed to squeak out this new recipe in my kitchen yesterday in between 238 on-going activities.  The husband and I have joked that it is "hell week" with so much going on.  I'm taking each event one day at a time!

Considering it is already Thursday I do feel that we are making it.  Saturday will be our biggest challenge with multiple softball games, working concession stands all day, a volleyball game and a football game.  It will be very much a divide and conquer day!

For those whose kids have graduated and now you are empty nesters, I've been told to embrace these busy days and enjoy them.  I really am!  I love watching our kids activities and their busy social lives.

Ahem....social lives that challenge my own.

caramel apple bundt cake

Saying this, I didn't want to miss my regularly scheduled Thursday new recipe post day.  I can't forget about you guys!

I also haven't forgotten about your book orders!  I shipped out a HUGE stack on Monday and I have another stack to ship out later today.  Thank you so much for your eagerness to see it, plan your meals and see some new recipes!

Today I am dropping off another wholesale order {reach out to me here if you would like my book in your store}, but after that order I will still have some left.  If you'd like to order head to this page.

But finally, let's chat about this cake!

caramel apple bundt cake

The kids and I picked apples early last week and we STILL have a nice big bowl leftover of those juicy things.  I'm not complaining I love having apples around!  We've made my Instant Pot applesauce and my Caramel Apple Crumble, plus have just eaten a ton.

For whatever reason caramel frosting had popped into my mind the day prior....the flavor of anything caramel really is one of my favorite things {right behind coffee, books, Fall weather and so many other things}.  

And well, I cannot just eat frosting alone, so bring on cake!

I studded this cake with finely chopped apples {no need to peel them, keep on that good skin!} into a rich batter of egg, sour cream, apple cider, brown sugar and more.

caramel apple bundt cake

I love the look of a bundt cake, but if you don't have a bundt pan, no worries.  You can bake this as a regular 9x13 sheet cake, you will just need to adjust the baking time as it will not take the full hour to bake.

Once the cake cools, make that frosting and pour it WARM over the cake.  That is the trick!  The icing sets up quick so you want to pour while warm as it will set on the cake pretty quickly.  Slice and serve warm {so good} or keep in an airtight container and serve at room temp.

Shoot me a message if you bake this cake!  I'd love to see it and share the love.  Tag me on social media at @sweetsavoryeats.  Happy Fall y'all!

Caramel Apple Bundt Cake

Yield: 12
prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M
A rich, deep apple cake slathered in a homemade caramel frosting. The cake you'll want all Autumn long!


For the Cake
  • 3 cups flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 t nutmeg
  • 2 t cinnamon
  • 1 t salt
  • 1 t baking soda
  • 1 cup sour cream
  • 1/2 cup apple cider
  • 3 eggs 
  • 1 t vanilla extract
  • 3-4 medium sized apples, chopped finely
For the Caramel Icing
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1 t vanilla extract
  • 2 1/2 cups powdered sugar


How to cook Caramel Apple Bundt Cake

  1. Preheat the oven to 350 degrees and liberally grease a bundt pan with cooking spray (remembering to spray along the middle center piece).
  2. In a stand mixer whisk together all the dry ingredients - flour, sugar, brown sugar, spices and baking soda.
  3. Add in the wet ingredients to the dry ingredients.  Whisked eggs, sour cream, apple cider and vanilla until just combined.
  4. Fold in the diced apples until incorporated.
  5. Pour the batter into the greased bundt pan and bake for 60 minutes or until a toothpick inserted comes out clean.
  6. Cool the cake on a wire rack for 20 minutes before gently inverting the cake to release from the pan.  Place the cake on a plate.
  7. To prepare the icing, melt the butter in a saucepan over medium heat.  Whisk in the milk and brown sugar and bring it to a boil.
  8. Remove the saucepan from the heat and whisk in the vanilla and powdered sugar.  When combined, pour the warm icing over the cake.
  9. Serve the cake warm or at room temperature.
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Created using The Recipes Generator

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