Fresh apples and caramel baking bits make this Caramel Apple Bundt Cake a perfect dessert to enjoy with your coffee or hot apple cider.
When do you do most of your baking?
For me it works out best to bake at night. I am much more alert and my kids can also help me. Now that they are older it isn’t as stressful to bake with them. We still have spills and the occasional egg shell in the batter, but I am much more relaxed about it. It makes me laugh to think how uptight I was when they were little and wanting to help.
And biggest reason why I bake at night…there is less of a chance I will cut off a finger.
The other morning I was making a salad for one of my kids to take to school. Now if you know me at all, you know that mornings are not my favorite. I would much rather stay up until super later, than try to get up early. Anyway, I was chopping carrots. Not a good idea when you are half asleep. I just about cut off the tip of my finger…lucky for me I moved just in time and only got a tiny bit. Now that’s one way to wake up and get your adrenaline pump
For this apple cake you can dice your Crunch Pak apple slices (just be careful with that knife), or you can throw them into your food processor for a quick pulse. I have actually made this cake twice and did the apples both ways. The one pictured was made with shredded apples.
Now if you like to see your apple chunks in your slices, go with the diced apples. The second cake I made had chunks throughout every slice.
Go with whatever makes you happy that moment…or whichever is easiest. (I use my food processor at least 98% of the time because it is so much easier.)
Cakes like this really don’t need frosting, but…I really think it makes it looks so much prettier. So, I went with a light sugar glaze. Powdered sugar and apple cider come together for an easy topping that takes the dessert from delicious to divine.
I still have a bag of apples in my fridge…I’m thinking I need to make this a third time.
Make sure you visit Shugary Sweets today. Apple Pound Cake with cinnamon glaze awaits you!
I think we hit apple recipe #3 out of the park. Are you guys enjoying all the apple in your desserts?
Stay up to date on all the BruCrew baking here:
- 1 cup butter, softened
- 1 cup brown sugar
- 1/4 cup oil
- 2 teaspoons vanilla extract
- 2 eggs
- 1/4 cup applesauce
- 3 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups shredded or diced apples
- 1 cup caramel baking bits
- 1 cup powdered sugar
- 4-5 teaspoons water or apple cider
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
- In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again.
- Stir together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.
- Spread the batter in the prepared pan. Bake for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.
- Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake. Slice into 16 wedges.
*You can shred or dice your apples. Either way works just fine for this recipe.
*Feel free to use water or apple cider for the glaze on top. I have done both.
*You can substitute toffee bits or nuts in place of the caramel bits if that sounds better to you.
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Amount Per Serving:Calories: 366 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 54mg Sodium: 386mg Carbohydrates: 54g Fiber: 1g Sugar: 34g Protein: 4g
Other fun ways to use up the apples in your refrigerator: