clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Apple Bundt Cake #SundaySupper

  • Total Time: 1 hour 30 minutes
  • Yield: 10 pieces 1x




  • 3 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 5 heaping cups apples, peeled, cored, and roughly chopped (I used Honeycrisp and Gala, but use what you love)
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 lemon, juiced and zested
  • ¼ cup bourbon
  • 1 tablespoon pure vanilla extract


  • ½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • ½ cup heavy cream
  • ¾ cup toasted pecans
  • 1 teaspoon pure vanilla extract


  1. Make the cake. Preheat oven to 350 degrees F. Butter and flour the bundt pan.
  2. In a large bowl, stir together flour, sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together eggs and oil. Add sour cream, lemon juice and zest, bourbon, and vanilla and whisk to combine. Pour the egg mixture into the dry ingredients and stir until a batter is formed. Stir in the apples.
  4. Pour the batter into the prepared bundt pan and bake for about 1 hour 15 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs. Rotate the cake halfway through baking. Allow the cake to cool 30 minutes in the pan before inverting it onto a cake plate to cool completely. It may also be served warm!
  5. Make the caramel. In a medium saucepan, stir together sugar, corn syrup, and water over medium heat. Bring to a boil and stop stirring. Cook, swirling occasionally, until the mixture is dark amber colored. Remove the pan from the heat and carefully add the cream. Be careful as the mixture will bubble up. Stir in the pecans and vanilla. Cool caramel about 5 minutes before pouring over cake.
  6. Cake without caramel may be stored in an airtight container at room temperature for up to 3 days. Cake with caramel should be served immediately. Cake may be frozen in pieces with or without caramel for up to 3 months. It should be wrapped in parchment and foil and placed in a zipper bag. It may be thawed in a 350 degree F oven for about 20 minutes.


Recipe adapted from Food Network Kitchens

  • Cook Time: 1 hour 30 minutes