Spiced Apple Bundt Cake with Caramel Glaze

This spiced apple bundt cake as quickly become one of my must bake fall recipes. It is the perfect balance of sweet and spicy (not hot spicy of course but FALL SPICY). The combination of spices will make your house smell delicious and make your tummy say THANK YOU!! My favorite way to eat this is warmed up with vanilla bean ice cream or homemade whipped cream. It is to die for!! I hope you all enjoy this fun recipe and this sweet sweet fall season!!


3 cups all-purpose flour – stock
3½ teaspoons baking powder – stock
2 teaspoons cinnamon – stock
1 teaspoon allspice – stock
1 teaspoon nutmeg – stock
½ teaspoon ground cloves – stock
½ teaspoon salt – stock
½ cup unsweetened applesauce – $1.99
1½ cups packed light brown sugar – stock
3 Tablespoons butter, softened – stock
3 large eggs – stock
1½ cups cider – $2.99
½ teaspoon vanilla extract – stock

Caramel glaze:
• 4 tablespoons salted butter, cut into chunks
• ½ cup packed light brown sugar
• 1/3 cup heavy cream
• 1/4 teaspoon kosher salt
• ¾ to 1 cup sifted confectioners’ sugar


1. Preheat oven to 350 degrees. Liberally spray or butter a bundt pan and dust lightly with flour.
2. In a large bowl, whisk together the flour, spices, salt and baking powder. Set aside.
3. In the bowl of an electric mixer, cream the butter, applesauce and brown sugar. Add the eggs one at a time until combined, but don’t over-beat.
4. Combine the cider and vanilla in a spouted container (like a Pyrex measuring glass)
5. On the lowest setting, add the flour and cider mixtures alternating between each. Start and end with the flour mixture. Stir until just combined.
6. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, until a tooth pick inserted comes out clean.
7. Cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the wire rack and cool completely.
8. Wait until the cake is cool to make the caramel glaze. Put a piece of foil or paper under the cooling rack to catch any drips before you start. Then, put the butter in a medium saucepan with the brown sugar, cream and salt over medium heat. Bring it to a full rolling boil, stirring constantly. Boil for one minute, and then pull it off the heat.
9. Leave the pan to cool for a couple of minutes, and then slowly whisk in the (sifted!) powdered sugar until you have a thick but pourable consistency (you might not need all the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much of the cake as possible. Let the glaze set before serving the cake.


Walker Edison