Apple Cinnamon Bundt Cake with Salted Caramel Swirl
Homemade apple cinnamon bundt cake is crispy on the outside, yet light and airy on the inside. The crust gets it's texture from ground walnuts, but the cake stays moist from the addition of salted caramel. Every bite screams fall!
Servings: 10 -12 servings
- 3 ¼ cups cake flour
- 1 ½ tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup walnuts finely ground
- 1 ¼ cups vegetable or canola oil
- 2 cups dark brown sugar
- 3 large eggs
- 1 tsp vanilla bean paste or 2 tsp pure vanilla extract
- ½ cup greek yogurt whole milk or reduced-fat
- 2 Tbsp salted caramel store-bought or homemade
- 2 cups apple peeled, finely grated (~2 large apples), such as Honeycrisp
- Confectioner’s sugar optional for serving
Prepare the bundt pan. Preheat oven to 350 F. Coat a standard 12-cup bundt pan with nonstick baking spray.
Mix the dry ingredients. In a large mixing bowl, whisk together 3 ¼ cups cake flour, 1 ½ tsp ground cinnamon, 1 tsp baking soda, 1 tsp salt, and 1 cup finely ground walnuts.
Mix the wet ingredients. In the bowl of a stand mixer fitted with paddle attachment, beat together 1 ¼ cups canola oil and 2 cups packed brown sugar until well mixed, about 1 minute on medium speed. Add 3 eggs, 1 tsp vanilla bean paste, and ½ cup yogurt. Continue mixing on medium speed for 2 minutes, scraping the sides halfway through.
Fold together gently. Gently fold wet ingredients into dry ingredients until only a few streaks of flour are remaining. Add grated apple, then fold until just incorporated.
Assemble the cake. Pour batter into prepared bundt pan until about ⅔ full. Pour caramel sauce evenly on top, then swirl into cake batter using a butter knife. Top with remaining batter, smoothing the top with a spatula.
Bake for 1 hour or until a cake tester inserted into the cake comes out with only a few moist crumbs. Let cake cool for 10 minutes before inverting onto a wire rack. Enjoy warm or at room temperature. Serve with a light dusting of confectioner’s sugar (optional).
- In our old home, this cake baked in exactly 1 hour. In our new home (and oven), it takes slightly longer. Make sure to use a cake tester or toothpick to test that the cake is fully cooking in the center. Only a few moist crumbs should remain.
- To freeze cooked cake: once cool, wrap whole or sliced cake pieces completely in plastic wrap. Next, wrap each piece (or whole cake) fully in aluminum foil. Cake can be stored directly in freezer or placed in an airtight storage bag. Either defrost overnight in a refrigerator or remove foil and plastic wrap, then reheat on medium heat in a microwave until soft and tender, about 1-2 minutes.
Serving: 1slice | Calories: 533kcal | Carbohydrates: 59.1g | Protein: 8.4g | Fat: 30.5g | Saturated Fat: 5.3g | Cholesterol: 47mg | Sodium: 339mg | Fiber: 2.7g | Sugar: 28.4g