Adapted from a Dorie Greenspan recipe, this double apple caramel bundt cake uses both apple butter and chopped apples to ensure a beautifully moist, Autumnal cake.
I’m not the biggest fan of eating caramel (toffee) apples. The toffee coating that is covered on shop bought toffee apples in the UK tends to be very hard, overly sweet and crunchy. They make my teeth hurt. But I really love the flavour of toffee apple, so I choose to get my fix using other methods – like this double apple caramel bundt cake.
This particular cake is adapted from a Dorie Greenspan recipe from one of my favourite baking books, baking from my home to yours. If you love to bake, then all I can say is you NEED this book. I think if I had to only bake from one book for the rest of my life, it would be this one. Although Nigella’s how to be a Domestic Goddess and Ottolenghi Sweet would also be pretty high on the list!
I’m definitely on an apple kick right now – I’m still making my apple and cinnamon scones with salted caramel glaze and vanilla apple cake on a weekly basis.
Now you will need a batch of my Instant Pot apple butter to make this cake. The good news is it’s extremely easy to make and if you don’t have an Instant Pot, you can still make it on the hob.
Can’t I just use apple sauce to make this cake?
Possibly…a Google search tells me the two are interchangeable when making cakes. But I haven’t actually tried it myself so I can’t guarantee the results would be exactly the same! And if you’re using unsweetened apple sauce, the cake itself won’t be quite as sweet. But then you are going to be covering the cake in a caramel icing later, so I’m not too sure you would notice!
Toffee apple is a very popular flavour around this time of year, so I’ve given this cake a little twist by adding chopped fudge chunks and a caramel icing drizzle. Top with more fudge pieces and chopped pecans for a stunning cake that would be perfect for celebrating Bonfire Night!
A quick tip about bundt tins….
I’ve had my fair share of bundt tin disasters. There is nothing worse than taking the time to make a cake only to lose half of it when you try and take it out of the tin. It kills my soul!! I used to swear by Dr Oetker cake release spray, but sadly the company stopped making it some time ago (why??) But thanks to I am Baker, I found something that works just as well – goop. What the heck is goop you ask?
It’s equal parts plain flour, vegetable shortening (I use Trex) and vegetable oil.
You mix them all together until you have…well, goop! Then you just take a pastry brush and paint it on your tin, paying close attention to all the curves and grooves. Ever since I discovered this method, I haven’t had a problem with cakes sticking to the tins. They just slide right out. I hope it works just as well for you!
Disclosure – this post contains affiliate links, which means that I will earn a small amount of commission (at NO extra cost to you) if you decide to purchase the items advertised, which in turn enables me to bring you all these recipes for free. I only recommend products I use myself and love. Thank you!
- 300 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 150 g soft butter
- 250 g apple butter
- 2 large eggs
- 240 g soft light brown sugar
- 3 medium apples peeled and chopped into small dice
- 75 g dairy fudge chopped into small pieces
- 125 g icing sugar
- 1-2 tbsp caramel sauce
- fudge pieces and chopped pecans for sprinkling over
Preheat the oven to 180C/160Fan/350F.
Grease a 9 to 10 inch bundt tin very well, concentrating on all the nooks and crannies. I've been using "Goop" (homemade cake release) very successfully for the last few years!
Whisk together the flour, baking powder, bicarbonate of soda and cinnamon.
Cream together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple butter and don't worry if the batter seems curdled.
Fold the dry ingredients into the creamed mixture gently until they disappear into the batter. Fold in the chopped apples.
Pour this mixture into the Bundt tin and bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
For the caramel glaze:
Sieve the icing sugar into a medium bowl. Add one tablespoon of the caramel sauce, adding more if the glaze is too thick. Drizzle the icing over the cake and top with fudge pieces and chopped pecans, if using.
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