Salted Caramel Apple Bundt Cake
This Salted Caramel Apple Bundt Cake is that old-school, classic apple cake with an extra indulgent drizzle of salted caramel on top. It’s adapted from my husband’s grandmother’s award-winning apple cake, so of course it’s a family favorite! The cake is super soft and tender, studded with bites of Granny Smith and Honeycrisp apples, and generously spiced with all those warm fall flavors. Then that sweet and salty caramel goes over the top for the caramel apple combo that works every time.
Why You’ll Love This Apple Cake
- Moist, tender, and stays fresh for days. Because this cake is made with oil instead of butter (plus applesauce and Greek yogurt), it keeps that soft, melt-in-your-mouth texture for days!
- Lots of warm spices. All those classic fall flavors (cinnamon, nutmeg, ginger, and allspice) are the perfect pairing for apples and caramel.
- Two types of apples. This is my favorite part of the cake. Granny Smith brings a tart bite, and Honeycrisp adds sweet juiciness, so you get the best of both in every slice.
- Silky, gooey salted caramel. That sweet and salty drizzle sends this cake over the top!
Ingredients Overview
You can find the full list of ingredients in the recipe card below.
- Apples: I use half Granny Smith and half Honeycrisp for the best flavor and texture. Peel and dice them small, so they give you some bite without melting away into the cake.
- Oil: Gives you a soft, moist cake. I use canola oil, but any neutral oil will work, like vegetable or avocado oil.
- Applesauce: Adds moisture and a little extra apple flavor throughout the crumb. Use unsweetened for this cake.
- Greek Yogurt or Sour Cream: Adds tang and richness and keeps the cake tender. Use whichever you have.
- Warm Spices: Cinnamon, nutmeg, ginger, and allspice. This is a heavily spiced cake, so don’t skimp!
- Flaky sea salt: Sprinkle it over the caramel-drizzled cake for a salty bite that balances the sweetness.
- Corn Syrup: Keeps the caramel smooth and helps prevent grainy sugar crystals. You can substitute honey if you don’t have corn syrup on hand.
Step-by-Step Instructions
Make the Salted Caramel
1. Combine the sugar, water, and corn syrup in a small saucepan. Use a pastry brush or wet fingers to wipe down the sides of the pan. This removes stray sugar crystals that can make your caramel grainy.
2. Place the pan over medium heat and cook undisturbed. The sugar will boil, then begin to turn a light amber color. You can gently swirl the pan if one side is darkening faster, but avoid stirring.
Agitating the sugar can cause it to crystallize, which makes the caramel grainy.
Keep cooking until the caramel reaches a deep golden brown, then take it off the heat. Caramel goes from perfect to burnt quickly, so stay close to the stove and don’t walk away.
3. Whisk in the butter first, then slowly stream in the warm cream while whisking until smooth. The caramel will steam and bubble up rapidly as you add the cream. Stir in the vanilla and salt. Let the caramel cool fully and thicken to a pourable consistency while you make the cake.
Make the Apple Cake
1. Preheat the oven to 350°F. Grease a 10-12 cup bundt pan really well with pan spray or butter, getting into every groove, then dust with about 2 tablespoons of flour, tapping around to coat. Tap out the excess.
Peel and finely dice the apples.
If using walnuts, toast them in the preheated oven for about 5-7 minutes until fragrant, then coarsely chop.
2. Whisk together the flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, whisk together the sugars, oil, eggs, and vanilla until combined. Add the applesauce and Greek yogurt and whisk again.
4. Add the dry ingredients to the wet and mix until just a few flour streaks remain. Then gently fold in the diced apples and walnuts until just combined.
5. Pour the batter evenly into the pan and bake at 350°F for 45-50 minutes, until the cake springs back or a toothpick comes out with just a few moist crumbs.
6. Let the cake cool in the pan for about 10-15 minutes, then flip it out onto a plate and let it cool completely.
7. Finish the cake by drizzling it with the caramel and sprinkling it with flaky sea salt. Serve with extra caramel on the side.
Blue Mountain Baker Tips
Grease the bundt pan really well! Bundt cakes are notorious for sticking in those intricate pans, so prep it right. Coat every groove with pan spray or soft butter, dust with flour, and tap out the excess. Let the cake cool in the pan for about 10-15 minutes, then flip it out so it releases easily. Let it finish cooling before adding the caramel and slicing.
Tips for Perfect Salted Caramel
Prevent crystallization. The corn syrup helps keep the sugar from crystallizing and turning grainy. You’ll also want to wash down the sides of the pan if there are any stray sugar crystals. Heat it over medium heat so the sugar dissolves before it boils and then turns into a smooth, golden caramel.
Don’t stir; swirl instead. Once the sugar starts boiling, do not stir and leave it to cook undisturbed. If one side is browning faster, you can gently swirl the pan to even out the color.
Use room-temperature butter and warm cream. Warming the cream for 20-30 seconds in the microwave helps it blend into the hot caramel without seizing. Add it slowly, and be careful, because it will still bubble up fast!
FAQ
Yes! Make it up to 1 week ahead and store it in an airtight jar in the fridge. Warm it in the microwave in short bursts until it’s pourable again before drizzling.
You can, but I love the combo. Granny Smith keeps its tartness and shape, and Honeycrisp adds sweetness. If you only use one, I would go with Granny Smith.
It’s best at room temperature, when the cake is softest and the caramel is gooey. If it’s been in the fridge, let slices sit out for about 30 minutes, or warm a slice in the microwave for a few seconds. Add a scoop of vanilla ice cream for an even more decadent treat!
If Somehow You Have Leftovers…
Because of the salted caramel, store the drizzled cake covered in the fridge for up to 5 days. For the best texture, let slices sit at room temperature for about 30 minutes before serving.
If you’d rather keep the cake on the counter, leave the caramel off and store the cake covered at room temperature for up to 3 days, then drizzle the caramel over when ready to serve.
Store any extra caramel in an airtight jar in the fridge for up to 1 week. Warm it in the microwave in short bursts until it’s pourable again.
If you love salted caramel as much as I do, you might also like my Brown Butter Pumpkin Cake with Butterscotch Cream Cheese Icing and my Salted Caramel Molten Lava Cakes. And if you make this apple bundt cake, leave a comment below or tag me on Instagram @bluemountainbaker. I’d love to hear how it turned out!
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Salted Caramel Apple Bundt Cake
Equipment
- 10-12 cup bundt pan
- small saucepan
- Pastry brush (optional)
- Large mixing bowl
- Whisk
- Spatula
Ingredients
Salted Caramel:
- ½ cup (110g) granulated sugar
- ¼ cup water
- 1 tablespoon corn syrup
- 2 tablespoons (28g) butter, room temperature
- ½ cup (128g) heavy cream, warm
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Cake:
- 2 ½ cups (310g) all-purpose flour plus about 2 tablespoons for the pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
- ¾ cup (152g) canola oil
- ¾ cup (168g) dark brown sugar
- 1 cup (212g) granulated sugar
- 3 large eggs
- ½ cup (160g) unsweetened applesauce
- ½ cup (140g) Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 2 cups (300g) finely diced apple about 2 large apples: 1 Granny Smith, 1 Honeycrisp
- ½ cup toasted walnuts, roughly chopped optional
- Flaky sea salt for sprinkling
Instructions
Salted Caramel:
- Combine the granulated sugar, water, and corn syrup in a small saucepan. Use a pastry brush or wet fingers to wipe down the sides of the pan to remove any sugar crystals. Place over medium heat and cook undisturbed until the sugar turns a light amber color. Continue cooking until it reaches a deep golden brown, then remove from the heat.
- Whisk in the room temperature butter, then slowly stream in the warm cream while whisking until smooth. Lastly, add the vanilla extract and salt. Allow to cool at room temperature.
For the Cake:
- Prep. Spray a 10-12 cup standard bundt pan with pan spray, or coat with butter, then dust with about 2 tablespoons of flour, tapping around to fully coat all sides. Tap out any excess flour and set aside. Preheat the oven to 350°F. Peel and finely dice the apples. Toast the walnuts, if using, in the preheated oven for about 5-7 minutes until fragrant, then coarsely chop.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and spices.
- Mix the wet ingredients. In a large bowl, whisk together the sugars, oil, eggs, and vanilla. Stir in the applesauce and Greek yogurt.
- Combine. Mix in the dry ingredients until just a few flour streaks remain.
- Add the apples. Gently fold in the chopped apples (and walnuts if using) until just combined.
- Bake. Pour the batter evenly into the Bundt pan and bake at 350°F for 45-50 minutes, until the cake springs back or a toothpick comes out with just a few moist crumbs.
- Cool. Let cool for about 10-15 minutes, then flip out and allow to cool fully. Drizzle the cake with the caramel and sprinkle with flaky sea salt. Slice and serve with more caramel sauce.
