This double apple caramel bundt cake is filled with chopped apples, drizzled with a sticky caramel glaze and topped with fudge pieces and chopped pecans. Heavenly!
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. It makes 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 an adaptation of the double apple bundt cake from Dorie Greenspan’s fabulous baking book, baking from my home to yours. If you love to bake, then all I can say is you NEED this book.
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!
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.
why is it called double apple cake?
This cake contains both fresh chopped apples and apple butter for maximum flavour and texture.
So 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 I just use apple sauce to make this bundt cake?
I’m pleased to say yes, you can use apple sauce in place of the apple butter. If possible, use unsweetened apple sauce. There’s quite a lot of sweetness going on in this cake and I’m not sure if anymore would be a good thing!
A quick tip about greasing 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!
I recently updated this recipe and made the fudge chunks in the batter optional. While they are a great addition, the cake is much more likely to stick to the bundt tin if you use them. However, I know a few of you make this cake and love it with the fudge, so I’ll leave the decision up to you.
If you can’t eat or don’t like nuts, you can leave the pecans out of the recipe.
how long does this apple caramel bundt cake keep for?
This cake will last for up to 3 days in an airtight container.
Looking for more easy apple bakes?
did you make this apple bundt cake recipe?
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- 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 or unsweetened apple sauce
- 2 large eggs
- 240g soft light brown sugar
- 3 medium apples, peeled and chopped into small dice (about 150g after peeling and chopping)
- 75g chopped pecan nuts
- 75 g dairy fudge, chopped into small pieces (optional)
For the caramel glaze:
- 125 g icing sugar
- 2 or 3 tablespoons caramel sauce
- 1 or 2 tablespoons milk
- 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 or sauce 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, pecans and fudge chunks, if using.
- Pour this mixture into the Bundt tin and bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
- To make the the caramel glaze:
- Sieve the icing sugar into a medium bowl. Add 1-2 tablespoons of the caramel sauce and milk, adding more if the glaze is too thick. Drizzle the icing over the cake and top with fudge pieces and chopped pecans, if using.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 471Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 59mgSodium 352mgCarbohydrates 74gNet Carbohydrates 0gFiber 3gSugar 50gSugar Alcohols 0gProtein 5g