Daybreak Delights: Caramel Apple Bundt Cake

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David Bondarchuck from Scratch Catering Services shows us home to make a Caramel Apple Bundt Cake.


What You Need

2 Cups Granulated Sugar

1 Cup Unsalted Butter (Room Temp) plus additional Butter for brushing the Bundt Pan

1 teaspoon Kosher Salt

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Ground Cinnamon

3 Cups All Purpose Flour, plus additional for preparing the Bundt Pan

1 Cup Whole Buttermilk

1 Tablespoon Pure Vanilla Extract

4 Large Eggs (Room Temp)

3 Medium sized apples, peeled and cut into a 1/4 inch dice-yielding 2 cups

Caramel Sauce- Scratch-made or store bought


*One Bundt Cake Pan-Prepared (Brushed with Unsalted Butter and dusted in Flour)

What To Do

Preheat oven to 350 degrees

In the bowl of an electric mixer, cream together butter and sugar

Add Salt, Powder, Soda, and Cinnamon

Add Vanilla, then beat in eggs 1 at a time.

Reduce the speed of the mixer to low, and slowly add flour one cup at a time, alternating with the Buttermilk. Beginning and ending with the flour. Mix until combined and then remove bowl from the mixer.

Fold in the diced apples using a rubber spatula.

Add the batter to the prepared bundt cake pan- and tap the pan on the counter to level the batter and release any air bubble trapped beneath.

Bake cake for 50-60 minutes or until a wooden skewer/ cake tester inserted in the center of the cake comes out clean.

Once out of the oven allow cake to cool for a 5 minutes, and while still warm invert the pan atop cooling rack lined baking sheet.

Before serving-Drizzle with Caramel Sauce and ENJOY!

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