Delicious Apple Bundt Cake Recipe Topped With Creamy Toffee Sauce
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This Apple-Bundt Cake Recipe is very simple to make, feeds a crowd and there’s no messing with intricate decorating! The cake is dense, moist, delicately spiced, and packed full of fresh apple pieces.
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
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Apple Bundt Cake Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Fall is in the air and that means it’s time for some delicious baking!
This apple bundt cake recipe is perfect for autumn, the combination of apples and toffee is simply heavenly.
The cake is easy to make and sure to be a hit with your friends and family.
So why not give it a try? Your taste buds will thank you!
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
WIkipedia
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Gala Apples
- Dairy – Unsalted Butter, Heavy Cream (Double Cream)
- Other – Eggs
- All-Purpose Flour – also known as Plain Flour.
- Ground Cinnamon
- Baking Powder
- Baking Soda – also known as Bicarbonate of Soda.
- Light Brown Sugar
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Special Equipment:
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Apples
One of the hero ingredients in this dish is apples, so here are some more recipes using the same:
- Homemade Apple Pie a la Mode (with No-Churn Vanilla Ice Cream!)
- Gluten-Free Baked Cinnamon Apple Cobbler Dessert
- Baked Cinnamon Apple Crisp
More Cakes Recipes
Looking for more cakes to make? Check these recipes out next:
- Castagnaccio Recipe (A Traditional Tuscan Chestnut Flour Cake)
- Amazing Carrot Cake Loaf Recipe for Afternoon Tea!
- Lemon and Fig Olive Oil Cakes with Mascarpone & Vanilla-Fig Jam
Recipe Tips
- Storing Leftovers: You can store this cake (without the topping) at room temperature. Cool and transfer to an airtight container and store in a cool, dry place for 2-3 days. To prolong its life a bit more, store it in the fridge for up to 5 days.
- Freezing: You can freeze this cake in individual portions or the cake as a whole. DO NOT freeze with the toffee sauce on top, make that when ready to serve.
- Cool completely before wrapping in two layers of plastic wrap and a layer of aluminum foil – this will help to prevent freezer burn and the transfer of freezer smells.
- If freezing individual potions, once frozen transfer them into a large freezer-safe food bag or container.
- Label with the name of the dish and the date so you can keep track of your food storage.
- It will last for up to one month.
- To defrost, place in the fridge overnight to thaw completely before serving.
How Do I Make An Apple Bundt Cake?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Sticky Toffee Apple Bundt Cake
This Apple-Bundt Cake Recipe is very simple to make, feeds a crowd and there's no messing with intricate decorating!
Ingredients
For the Cake
- 2½ cups all-purpose flour (plain flour)
- 1 Tbsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 1 tsp kosher salt
- 1 cup unsalted butter
- 1½ cup light brown sugar (packed)
- 4 large eggs
- 4 medium Gala apples (peeled, cored, and diced)
For the Toffee Sauce Topping
- 1½ sticks (170g/¾ cup) unsalted butter
- ¾ cup light brown sugar (packed)
- ½ tsp pure vanilla extract
- ¼ cup heavy cream (double cream)
- Pinch of ground cinnamon, for dusting, optional
Instructions
- Preheat the oven to 350°F/180°C/Gas 4. Spray a bundt pan with nonstick baking spray and set it aside.
- To make the cake, whisk or sift the flour, cinnamon, baking powder, baking soda, and kosher salt into a bowl.
- Place the butter into a medium-size microwave-safe bowl. Melt butter in the microwave, and once melted, add the brown sugar and eggs.
- Use an electric handheld or standing mixer to beat the wet ingredients together.
- Then while mixing, slowly add the dry ingredients to the wet ingredients until just combined.
- Gently fold the diced apples into the cake batter.
- Pour cake batter into the prepared bundt pan. Smooth the top of the cake and bake in the preheated oven for 60 minutes, or until an inserted toothpick comes out clean.
- Remove the cake from the oven and leave it to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- To make the toffee sauce topping, Place the butter into a medium-size saucepan and set it on medium heat.
- As the melted butter begins to foam add the brown sugar and vanilla. Stir ONCE only.
- Keep the saucepan on medium heat for 5 minutes or until the mixture begins to bubble and turns to the color of maple syrup.
- Very slowly add the heavy cream while stirring continuously.
- Cook the toffee sauce for 2 minutes. The sauce will bubble and increase in size.
- Remove from toffee topping from the stovetop and carefully drizzle over the top of the cake. Dust with ground cinnamon if desired.
- Allow the topping to cool before slicing the cake to serve. Enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 674Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 168mgSodium: 432mgCarbohydrates: 93gFiber: 4gSugar: 59gProtein: 8g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: How to Cook the Most Amazing Oven Roasted Artichokes
- Soup: Slow Cooker Wild Rice & Mushroom Soup Recipe
- Salad: Roasted Artichoke and White Bean Salad with Swiss Chard
- Main Dish: This Chicken Parmesan with Spaghetti Recipe is Perfect For Family Meals
- Side Dish: Easy Cheesy Garlic Bread Recipe
- Beverage: Watermelon Lime Spritzer
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.