The temperature is dropping, the leaves are changing color, the days are growing shorter…it’s officially fall! Break out your favorite cozy sweater and celebrate with a bundt cake that will make your caramel apple dreams come true! This beautifully simple cake is rich and warm, sweet and decadent, and gloriously autumnal.

Gather your ingredients and preheat oven to 325 degrees F.

In a mixing bowl, combine flour, baking soda and salt. In a separate bowl or mixer, whisk together oil with sugar, brown sugar, eggs and vanilla. Add the wet ingredients to the dry and stir well. Squeeze the grated apples to remove most of the liquid and stir the apples into the batter. Spread half the batter into your prepared bundt pan. Sprinkle cinnamon sugar on top and cover with remaining batter. Bake for 1.5 hours or until toothpick inserted in middle comes out clean! Top with caramel glaze and serve. 

 

Caramel Apple Bundt Cake

A delightfully simple and decadent bundt cake, perfect for fall!

Ingredients
  

Cake

  • 3 C Gluten free All Purpose Flour + More for Preparing Pan
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Kosher or Fine Sea Salt
  • 1 1/2 C Vegetable Oil
  • 1 1/4 C Sugar + 1/4 C Sugar
  • 1/2 C Light Brown Sugar Packed
  • 3 Large Eggs
  • 1 Tbs Pure Vanilla Extract
  • 4 Medium Apples 1 3/4lbs peeled, cored and grated
  • 1 Tbs Ground Cinnamon

Glaze

  • 1/2 C Light Brown Sugar packed
  • 1/3 C Heavy Cream
  • 1/4 C Butter
  • 1/8 tsp Kosher or Fine Sea Salt
  • 1 C Powdered Sugar

Instructions
 

Cake

  • Preheat oven to 325 degrees F. Spray a 10-inch bundt cake pan with non-stick cooking spray, coat with flour and set aside.
  • Combine flour, baking powder, baking soda and salt in a mixing bowl and whisk.
  • In another mixing bowl or a mixer, whisk together oil with 1 1/4C sugar, brown sugar, eggs and vanilla.
  • Add the wet ingredients to the dry and stir well.
  • Squeeze the grated apples to remove most of the liquid.
  • Stir the apples into the batter.
  • In a small bowl, combine 1/4 C sugar with cinnamon.
  • Spread half the cake batter into the prepared pan.
  • Sprinkle the cinnamon-sugar mixture on top, and cover with the remaining batter.
  • Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for ten minutes before removing to a wire rack to finish cooling completely.

Glaze

  • In a small, heavy saucepan, combine brown sugar, cream, butter and salt, and cook over medium-low heat, stirring until sugar is dissolved. Beat in the powdered sugar.
  • Drizzle over fully cooled cake.

Notes

Though the glaze contains butter and heavy cream, the cake itself is dairy free.
Grating the apples, instead of chopping them, keeps the cake moist and the apples evenly distributed throughout.
Adapted from Simply Gluten Free: Fall Baking