Caramel Apple Bundt Cake – I still feel the smell of the kitchen.. So easy, so moist, so flavorful apple cake recipe. Wonderful fall dessert . You won’t be able to resist this moist bundt cake with walnuts and caramel topping!
My husband bought me a bundt pan for thanksgiving. A really good, lovely bundt pan. I decided to test it on this great apple cake.
Sweet spicy cake rich with apples and walnuts. A fantastic moist apple bundt cake with a delicious caramel glaze. There is nothing that goes with apples quite like caramel.
It is Apple season. Grandparents orchards have an abundance of Apples and so many varieties to chose from. This is a great recipe to start baking with your Apples.
We use sweeter apples like gala or brae-burn but it is probably adaptable to any kind of apple and delicious caramel sauce drizzled over – awesome.. This caramel apple bundt cake is the culmination of all things to love about fall. It is also simple in preparation and actually tastes better the day of.
Wonderful way to enjoy in this fabulous apple bundt cake with lovely combinations of caramel and walnuts.
Generously grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, soda, cinnamon, nutmeg and salt. Set aside. Peel, core and dice 3 cups of apples. Toss the apples with the tablespoon of lemon juice to keep from browning. Add the brown sugar and 1 teaspoon vanilla and toss to combine. Set aside.
Using a electric mixer blend the oil, sugar, and vanilla until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be quite thick. Drain any excess liquid from the apples (if any) and stir the apple mixture into the batter. Don't over-mix! Pour the batter evenly into the prepared pan.
In a medium bowl, beat the cream cheese just until smooth. Add the 1/3 cup sugar, vanilla and egg and beat on medium speed until creamy and smooth.
Using a spoon or butter knife, make a trench in the center of the cake batter (going around in the circular shape of the bundt pan) about 1-inch deep. Spoon the cream cheese mixture into the trench. Once the cream cheese mixture is in place, use a butter knife to swirl the cream cheese mixture into the surrounding cake batter.
Bake the cake for 65-70 minutes (checking often as you may need to decrease or increase time based on your pan and exact oven temperature). Bake until a toothpick inserted in the center comes out with only a few moist crumbs.
While the cake is cooling, mix the ingredients for the glaze in a small pan over medium high heat. Allow the ingredients to come to a boil and boil for one minute, stirring constantly. Pour the glaze over the cake while the cake is still in the pan. Let the cake cool in the pan before removing. Turn the cake out onto a serving plate and store covered in the refrigerator for up to 2 days.