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Salted Caramel Apple Bundt Cake Recipe Easy Cozy Fall Dessert with Toffee Glaze

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A cozy, moist bundt cake featuring fresh apples, a balanced salted caramel sauce, and a crunchy toffee glaze, perfect for fall and holiday gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120 ml) sour cream (or Greek yogurt)
  • 3 medium apples (about 1 ½ cups peeled and chopped), preferably Granny Smith or Fuji
  • For the Salted Caramel:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream, warmed
  • 1 teaspoon sea salt
  • For the Toffee Glaze:
  • 1 cup (120 g) powdered sugar
  • ½ cup butterscotch or toffee bits (optional)
  • 2–3 tablespoons (30–45 ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter and lightly dust with flour, tapping out the excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Using a mixer, beat softened butter with granulated and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Mix in sour cream (or Greek yogurt) until combined.
  6. Gradually fold the flour mixture into the wet ingredients until just combined. Then fold in chopped apples evenly.
  7. Pour batter into prepared bundt pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
  8. While baking, make the salted caramel: melt granulated sugar in a medium saucepan over medium heat, stirring gently until deep amber color. Remove from heat, whisk in butter until melted, then slowly add warm heavy cream. Stir until smooth and add sea salt. Let cool slightly but remain pourable.
  9. Let cake rest in pan for 15 minutes, then invert onto a wire rack to cool completely (15-20 minutes).
  10. Prepare the toffee glaze by whisking powdered sugar with milk and vanilla until smooth. Stir in butterscotch or toffee bits if using.
  11. Drizzle the toffee glaze generously over the cooled cake, then drizzle the salted caramel sauce on top.

Notes

Grease and flour the bundt pan thoroughly to prevent sticking. Use room temperature ingredients for best texture. Start checking cake doneness at 50 minutes to avoid overbaking. Let the cake cool completely before glazing to prevent melting. The recipe can be adapted for gluten-free and dairy-free diets by substituting ingredients as noted.

Nutrition

Keywords: apple bundt cake, salted caramel, toffee glaze, fall dessert, cozy dessert, easy bundt cake, apple cake, holiday dessert

Find it online: https://jodierecipes.com/salted-caramel-apple-bundt-cake-recipe-easy-cozy-fall-dessert-with-toffee-glaze/