Caramel Apple Cake

  • Total: 4 hr
  • Prep: 30 min
  • Cook: 3 hr 30 min
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Ingredients

Cake:

3 cups all-purpose flour

1 1/3 cups sugar, plus 1/4 cup for apples

1 1/2 teaspoons ground apple or pumpkin pie spice blend

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)

3 large eggs

1/2 cup vegetable oil

1/2 cup sour cream

Finely grated zest from 1 orange

Juice 1 orange (about 1/3 cup)

1 tablespoon pure vanilla extract

Caramel Glaze:

1/2 cup sugar

1 tablespoon light corn syrup

2 tablespoons water

1/2 cup heavy cream

3/4 cup pecans, toasted and roughly chopped

1/2 teaspoon pure vanilla extract

Pinch salt

Directions

  1. 1. Preheat oven to 350 degrees F. Generously butter and flour a 10-cup Bundt pan.
  2. 2. For cake: Whisk flour, 1 1/3 cups sugar, 1 teaspoon pie spice, baking powder, baking soda, and salt together in a large bowl. 
  3. 3. Toss apples with remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. 
  4. 4. Whisk eggs and oil together in a large bowl. Whisk in sour cream, orange zest and juice, and vanilla. Pour egg mixture into dry ingredients and stir with a wooden spoon just until combined but slightly lumpy. 
  5. 5. Using a slotted spoon, scatter about 1/2 cup apples in bottom Bundt pan. Place about 1/3 batter on top. Repeat, alternating remaining apples and batter, ending with batter.
  6. 6. Bake cake until a skewer inserted into center cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes; invert onto a rack placed over a baking sheet. Cool.
  7. 7. For caramel: Stir sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling pan but not stirring, until sugar is a dark amber-colored caramel, about 15 minutes. Remove from heat; carefully pour in cream. Stir in pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy; pour over cake; cool until set.

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