The Only Apple Dessert You’ll Need to Make this Fall

Apple Bundt Cake


It’s obvious that fall is finally here. Instagram is filled with #basic pictures of apple picking, pumpkin spice lattes, colorful foliage and fall decor (fall decorating ideas on a budget coming soon!)

If you’re like me, you love the food that comes with the fall season. Roasted root vegetables, hearty soups and countless apple and/or pumpkin desserts that make you want to eat every last crumb. With so many different festive desserts to choose from, let me help narrow your search by providing the only apple dessert you’ll want to make this fall.

When you think of apple desserts, how many of you think of apple cake? The typical dessert to conjure up when you have an abundance of apples is a traditional apple pie, warm apple crisp or if you’re feeling daring, an classic apple dumpling. But who thinks of a cake!? Me, that’s who. An apple cake takes me back to my mother’s German heritage with my grandparent’s homemade Apple Kuchen, German for “Apple Cake.” Apple Kuchen is a cake layered with fresh cut apples, cinnamon sugar and a glaze. My modern day rendition of my family’s German apple cake is with diced apples baked inside the batter and a warm caramel drizzle, because let’s face it, nothing pairs better with apples than homemade caramel.

This recipe includes healthier ingredients than typically found in cakes. While simple to make, this cake does not lack on bold flavor and definitely delivers a “WOW” factor to your friends and family.

Caramel Apple Bundt Cake

  • Servings: 8
  • Difficulty: intermediate
  • Print

For Apple Cake:

3 cups all-purpose flour
1 teaspoon baking soda
5 teaspoons ground cinnamon
½ teaspoon salt
3 large eggs
1 ¼ cups vegetable oil
½ cup Greek yogurt
1 ¼ cups brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
4 apples, peeled and chopped into small chunks

For Homemade Caramel:

1 cup granulated sugar
⅓ cup water
¾ cup heavy cream
2 tablespoons butter

Apple Cake Directions:
1.   Preheat oven to 325F degrees. Spray bundt pan with nonstick spray.
2.   Prep your apples by peeling and cutting them into small chunks, ranging from the size of a nickel to a quarter.
3.   In one bowl, mix flour, baking soda, cinnamon, and salt together until combined.
4.   In a separate bowl, (preferable attached to a stand mixer,) combine eggs, vegetable oil, yogurt, brown sugar, granulated sugar, and vanilla until creamy.
5.   With your stand mixer or hand mixer, slowly start mixing the dry ingredients into the wet ingredients until smooth. Use a rubber spatula to stir in apple chunks.
6.   Pour batter into greased bundt pan. Bake for 1 hour. Use a toothpick to ensure cake is fully cooked. Times vary depending on oven.
7.   Let the cake set and cool in the bundt pan, then invert onto a wire rack to cool for additional time. Make the caramel while you wait!

Caramel Directions:
1.   Pour 1 cup granulated sugar into a medium saucepan. Pour ⅓ cup water to soak sugar. Cook over medium heat and DO NOT STIR.
2.   Watch as sugar turns to a clear liquid and cook until it slowly turns an amber golden color. Once it turns golden, turn off the heat and add ¾ cup heavy cream.
3.   Add 2 tablespoons butter and slowly stir until caramel is smooth.
4.   Let cool until room temperature then drizzle over apple cake. Serve warm!

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