The theme for #BundtBakers for October is "It's Fall Ya'll!"

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. October's host is Teri of The Freshman Cook.

When I think about fall, I think about apples, pumpkin and salted caramel. Individually, they're all great ingredients and at first I planned on using just one or two of them, but then I thought "why not use all three?"

Recipe

Print Recipe

No ratings yet

#BundtBakers: Apple Pumpkin Bundt Cake with Salted Caramel Drizzle

Apples and pumpkin flavor this festive fall bundt cake that's topped with a salted caramel drizzle.

Prep Time10

Cook Time1

Total Time1 10

Course: Cake

Keyword: apple pumpkin bundt cake, apples, baking, bundt bakers, bundt cake, cake, dessert, pumpkin, salted caramel

Servings: -16 slices

Calories:

Author: NicholeL

Ingredients

For the Cake:

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
2 eggs
½ cup sugar
½ cup brown sugar
1 teaspoon vanilla
4 oz. unsweetened applesauce
15 oz. can pumpkin puree
4 medium tart-sweet apples peeled, cored and diced

For the Drizzle:

½ cup homemade or storebought salted caramel
¼ cup pecans chopped

Instructions

1. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
3. In the bowl of your stand mixer, combine the eggs, sugar and brown sugar and beat on medium speed until lightened, about 5 minutes.
4. Add the vanilla, applesauce and pumpkin until combined.
5. Slowly add the flour and mix until just combined. Stir in the diced apples by hand.
6. Pour the batter into the prepared bundt pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow to cool on the counter for 1 hour. Use a butterknife to run around the edges of the cake, gently pulling it away from the pan.
8. Place a plate on top of the pan and flip over, inverting the cake onto the plate.
9. Warm up the salted caramel sauce until a pouring consistency and drizzle over the cooled cake. Sprinkle immediately with chopped pecans so they stick to the caramel. Slice and serve!

The pumpkin flavor is a little hidden, but you can tell it's included in the recipe with how moist the cake is. The apples definitely shine through and you can never go wrong with a salted caramel drizzle! I took this cake into work which was promptly devoured by my coworkers.