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Caramelized Apple Bundt Cake

Caramelized Apple Bundt Cake

You know I have a weak spot for apple desserts. Caramelized Apple Bundt Cake is just impossible to resist! I know it’s not even close to fall. It is the middle of another scorching hot summer and what better way for me to dream a little about cooler temps and the leaves changing than with an amazing apple cake.

Who am I kidding?!? The leaves never change in these parts of Florida. A girl can dream! This cake…oh, this cake! Caramel is another little problem I secretly deal with. I can’t tell you how I avoid it. I love Heath bars…there! I said it. Adore them. And I love any ice-cream with caramel. Dulce de leche: HUGE PROBLEM.  This cake…

Caramelized Apple Bundt Cake

You know I realized I don’t post enough recipes with pastry cream. Pastry cream is so easy to whip up and so incredible stuffed in between a gorgeous bundt that has a gooey caramel drizzle.

Remember my recent caramel sauce and pastry cream recipes? They were an important part of this incredible cake! The caramel sauce and pastry cream is so versatile. You can use it in so many amazing recipes…let’s see what else I make with them this summer;)

 

After spreading on the pastry cream I realized that the filling definitely needed a little bit of caramelized apples. It also needed a little bit of caramel drizzled on top!

For the pastry cream, see recipe here.
For caramel sauce, see recipe here.  

Caramelized Apple Bundt Cake

by Savoring Italy
Prep Time: 30 minutes
Cook Time: 50-55 minutes

Ingredients (10-12 servings)

    Cake Ingredients

    • 1 1/2 cups sugar
    • 1/3 cup canola oil
    • 6 tablespoons butter, softened
    • 2 large eggs
    • 1/2 teaspoon vanilla extract
    • 2 teaspoons grated lemon rind
    • 2 tablespoons fresh lemon juice (I used Limoncello)
    • 2 cups all-purpose flour, plus 2 Tablespoons flour
    • 3/4 cup whole-wheat pastry flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 2 Tablespoons sour cream

    for assembling

    Instructions
    Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
    Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice (or limoncello).
    In a large bowl, combine flours, powder, soda, and salt; set aside. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
    Spoon batter into prepared bundt pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.
    Sauteed Caramel Apples:
    3 apples (whatever kind you like)peeled, cored, and diced
    1 Tablespoon unsalted butter
    1 Tablespoon granulated sugar
    ¼ cup caramel sauce
    In a small saute’ pan, melt the butter. Add the apples and sugar. Cook until the apples turn soft. Lower the heat and add the caramel sauce. Toss apples in the caramel to coat.
    assemble the cake:
    Slice the cooled cake in the middle. Spread the pastry cream evenly over the bottom layer of the cake. Add some of the caramelized apples on top of the cream. 
    Drizzle on about 2 Tablespoons of the caramel sauce on top of the apples. Make sure to leave enough apples for the top of the cake. 
    Place the other cake layer on top. 
    Add the rest of the caramelized apples to the top of the cake. Drizzle on the caramel sauce.

    Reader Interactions

    Comments

    4. Stacy says

      July 10, 2013 at 7:18 am

      Why have I never thought to cut one of these babies in half and add pastry cream?! How gorgeous is that! You take a beautifully simple Bundt and kick it up more than a few notches, Lora. Just wow!

      Reply

    6. Nancy @ gottagetbaked says

      July 10, 2013 at 1:15 pm

      Holy shizz, Lora. My mouth dropped down to my chest at the sight of your incredible creation. Who cares if my face and shirt are covered with drool? You're brilliant for sandwiching your bundt with creamy, luscious, indulgent pastry cream. And those giant chunks of apple are calling my name!

      Reply

    13. Paula says

      July 11, 2013 at 7:45 am

      When you posted your recipe for pastry cream I knew you were up to more magic in your kitchen. The photos of this bundt are incredible!

      Reply

    17. Kate | Food Babbles says

      July 13, 2013 at 9:53 pm

      I love not only the incredible flavors you chose to use here but also the inventive presentation. I really like that you put pastry cream in the center. Yum! Caramel and apples are perfection together and that pastry cream must really be such a nice finishing touch to bring it all together. Lovely!

      Reply

    18. Suzanne says

      July 15, 2013 at 4:18 pm

      Lora, that cake with the pastry cream and apples looks sooo good! Love caramel too and I can't seem to get enough of it. Beautiful cake and recipe, enjoy your week.

      Reply

    23. Belinda J says

      July 25, 2013 at 11:27 am

      Wow. I am not sure if I have ever tasted a bundt cake before but this caramelized apple bundt cake looks so good. I love how the bundt looks like with the carmelized sauce over it. The last picture reminds me of bavarian donuts that I love and crave because of its creaminess

      Reply

    25. Whipped says

      July 31, 2013 at 4:52 am

      Amazing. The cake looks so tempting and scrumptious that I wish there was a technology to download food. And perfect photography. Those pictures are lovely, specially the top one. It has triple the power to make anyone hungry.

      Reply

    31. sofian elkeurti says

      July 19, 2015 at 9:44 pm

      I added about 1/2 to 1 tsp of cinnamon to the pastry cream recipe and it kicks things up quite a bit…delicious! I'd actually go as high as 1.5-2 tsp of cinnamon next time

      Reply

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