Why You’ll Love This Caramel Apple Bundt Cake

This Caramel Apple Upside Down Bundt Cake isn’t just a dessert; it’s a celebration of autumn! Its unique “upside down” baking method creates a stunning presentation with minimal effort, making it look like a masterpiece straight from a professional bakery. The rich caramel sauce blankets the tender apple slices, which then crown the incredibly moist and flavorful cinnamon cake. Every bite offers a harmonious blend of sweet, tart, and spiced notes, making it an instant crowd-pleaser. It’s comforting, aromatic, and truly embodies the cozy spirit of the fall season, proving to be the perfect centerpiece for any gathering.

Video Guide

Essential Ingredients for Your Apple Upside Down Bundt Cake

Crafting this delicious bundt cake starts with selecting the right ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and caramel apple magic. Here’s a detailed look at what you’ll need:

For the Moist and Fluffy Cake Batter:

• All-purpose flour: Unlike delicate cakes that require cake flour, this bundt cake has a denser, pound cake-like basis, making all-purpose flour the perfect choice for a sturdy yet tender crumb.
• Baking soda & baking powder: This dynamic duo acts as our leavening agents. Baking soda initiates the rise, while baking powder continues to lift the dense batter throughout the longer baking period, ensuring a light and airy texture.
• Cinnamon: The quintessential fall spice! Cinnamon perfectly complements the apples and adds a warm, inviting aroma and flavor to the cake.
• Eggs: Using large, room temperature eggs is crucial. They incorporate more easily into the batter, creating a smoother emulsion and a more consistent cake structure.
• Light brown sugar & Granulated sugar: The combination of both sugars provides a balanced sweetness and contributes to the cake’s moistness and tender crumb. Light brown sugar adds a subtle molasses flavor, while granulated sugar ensures structure.
• Buttermilk: Don’t skip this! Buttermilk adds a delightful tanginess that brightens and accentuates the apple and cinnamon flavors. Its acidity also reacts with the baking soda, aiding in leavening and tenderness.
• Vanilla extract: A classic flavor enhancer, vanilla extract deepens the overall warmth and sweetness of the cake.
• Salted butter: Ensure your salted butter is softened to room temperature before using. This allows it to cream properly with the sugars, creating air pockets for a lighter cake. If using unsalted butter, add a pinch more salt to the dry ingredients.
• Vegetable oil: Adding vegetable oil helps to keep the cake extra moist and tender, ensuring a delightful texture that lasts.

For the Irresistible Apple & Caramel Topping:

• Gala apples: Look for firm, ripe Gala apples free of bruises. The exact quantity will depend on their size and your bundt pan. For a slightly more tart counterpoint to the sweet caramel, Granny Smith apples are an excellent alternative.
• Melted butter: This forms the base of our luscious caramel topping, ensuring it’s rich and smooth.
• Dark brown sugar: This provides a deep, robust molasses flavor for the caramel, creating a darker, richer topping. If you only have light brown sugar, you can substitute it by adding about 2 tablespoons of molasses to it and mixing thoroughly.

Miscellaneous Essentials:

• Prepared caramel sauce: A good quality store-bought or homemade caramel sauce will be drizzled over the finished cake for an extra layer of decadence.
• Non-stick spray: Absolutely essential for ensuring your beautiful bundt cake releases cleanly from the pan.

These thoughtfully chosen ingredients magically transform humble autumn apples into a show-stopping, moist, and caramel-topped celebration. Pro Tip: For an extra special treat, serve each slice warm with a scoop of vanilla ice cream!

Refer to the full recipe card below for precise quantities and measurements.

How to Make Caramel Apple Upside Down Bundt Cake

Follow these step-by-step instructions to create your own magnificent Caramel Apple Upside Down Bundt Cake. Precision and care at each stage will ensure a perfect result.

Step 1: Prepare Dry Ingredients. In a medium-sized mixing bowl, thoroughly sift together the all-purpose flour, baking powder, baking soda, and cinnamon. Sifting ensures that all dry ingredients are evenly distributed and aerated, preventing lumps in your batter. Set these dry ingredients aside for later use.

Step 2: Cream Wet Ingredients. In a large mixing bowl, preferably using a stand mixer fitted with a paddle attachment or a hand mixer, combine the softened salted butter with both light brown sugar and granulated sugar. Beat them together on medium speed until the mixture becomes light, fluffy, and smooth (as shown in image 2). This creaming process incorporates air, which is vital for the cake’s texture.

Step 3: Add Liquid Flavorings. Reduce the mixer speed to low and gradually mix in the vanilla extract and vegetable oil (image 3). Continue mixing until these liquids are fully incorporated into the butter and sugar mixture, ensuring a homogenous base.

Step 4: Incorporate Eggs. Add the eggs one at a time to the sugar mixture, blending thoroughly after each addition (image 4). It’s important to fully incorporate each egg before adding the next to maintain the emulsion and achieve a smooth batter. Scrape down the sides of the bowl as needed.

Step 5: Alternate Dry and Wet Additions. With the mixer on low, add half of the sifted flour mixture to the wet ingredients and mix slowly until just combined (image 5). Do not overmix at this stage. Immediately follow by adding the buttermilk and mixing until it’s fully incorporated (image 6). This alternation helps prevent gluten development, ensuring a tender cake.

Step 6: Finish Batter and Preheat. Add the remaining half of the flour mixture to the bowl. Mix gently on low speed until the batter is smooth and no dry streaks of flour remain (image 7). Be careful not to overmix, as this can lead to a tough cake. Set the finished cake batter aside. While preparing the pan, preheat your oven to 350ºF (175ºC) to ensure it reaches the correct temperature.

✨ Pro Tip: Successful Cake Release ✨

The hallmark of an upside-down cake is its beautiful top layer of fruit, which critically depends on a clean release from the pan. To guarantee a perfect presentation, generously coat *every* interior surface of your bundt pan with non-stick spray. Pay special attention to all the intricate crevices, the central tube, and the fluted sides. A thorough coating ensures the caramel and apples don’t stick, allowing your cake to invert flawlessly.

Step 7: Prepare the Caramel Layer. After thoroughly spraying your bundt pan (as per the pro tip), pour the melted butter into the bottom. Sprinkle the dark brown sugar evenly over the melted butter (images 8 & 9). Gently mix the butter and sugar with a spoon or your fingers to create a uniform caramel base. This sticky, sweet layer will become the stunning top of your cake.

Step 8: Arrange the Apples. Peel, core, and thinly slice 2 to 3 Gala apples, or enough slices to completely cover the bottom of your bundt pan. The thickness of the slices should be consistent for even baking and a beautiful appearance. Carefully arrange the apple slices on their outside curved edge, side by side, in a decorative pattern over the brown sugar and butter mixture in the pan (images 10 & 11). This careful arrangement ensures a visually appealing apple topping.

Step 9: Add Cake Batter. Carefully and evenly pour the prepared cake batter over the apple slices in the bundt pan (image 12). Gently spread the batter to ensure all apple slices are fully covered and the batter is distributed uniformly. This helps the cake bake evenly and adhere properly to the apple layer.

Step 10: Bake the Cake. Place the bundt pan in the preheated oven. Bake at 350ºF (175ºC) for 25 minutes. After this initial baking period, loosely cover the top of the bundt pan with aluminum foil to prevent excessive browning of the cake top. Continue baking for an additional 20-30 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean (image 13). The total baking time can vary depending on your oven.

Step 11: Cool and Invert. Once baked, remove the cake from the oven and let it cool in the bundt pan for exactly 5 minutes. This brief cooling period allows the cake to set slightly and the caramel to firm up just enough for a clean release. After 5 minutes, carefully place a large cake plate or serving platter over the top of the bundt pan. Using oven mitts for safety, confidently flip the pan and platter over together, inverting the cake onto the serving dish. Gently lift the bundt pan away. (I do not recommend cooling this particular cake on a wire rack before inverting, as this can cause the apple and caramel topping to separate or stick. Inverting it directly onto a platter helps the cake maintain its beautiful form and sticky topping.)

Step 12: Drizzle and Serve. Allow the inverted cake to cool further on the serving platter if desired, or serve it while still warm for the most comforting experience. Just before serving, generously drizzle about ½ cup of your chosen caramel sauce over the top of the cake, allowing it to drip beautifully down the sides. This adds an extra layer of caramel richness and shine, making each slice even more irresistible.

Choosing the Best Apples for Your Bundt Cake

The type of apple you choose can significantly impact the flavor and texture of your Caramel Apple Upside Down Bundt Cake. While Gala apples are recommended for their balanced sweetness and firmness, here are a few other excellent choices and considerations:

• Gala: Sweet, crisp, and holds its shape well when baked. A great all-around choice.
• Granny Smith: If you prefer a tart flavor to cut through the sweetness of the caramel, Granny Smith is an excellent option. They maintain their firmness beautifully during baking.
• Honeycrisp: Known for its crisp texture and sweet-tart flavor, Honeycrisp apples are fantastic for baking as they remain firm and juicy.
• Fuji: Sweet and very crisp, Fuji apples also hold up well in baking, offering a delightful texture.
• Braeburn: These apples offer a pleasant sweet-tart flavor and a firm texture that won’t turn mushy in the oven.

Ultimately, select apples that are firm and free of blemishes. Avoid overly soft or mealy varieties, as they tend to break down too much during baking, losing their distinct shape and texture in the topping.

Equipment for Baking Perfection

Having the right tools is key to a seamless baking experience and a perfectly shaped bundt cake. While a standard mixing bowl and oven are obvious, a quality bundt pan is paramount for this recipe.

For an upside-down cake where the apple slices form a decorative top, it’s best to use a bundt pan with a classic, simpler pattern. Avoid overly intricate or diagonal designs, as these can make the apple arrangement challenging and the cake release less reliable. A standard 12-cup bundt pan, such as the Nordic Ware 12-cup Bundt Pan, is ideal for achieving the desired elegant presentation.

Storage and Freezing Tips

To enjoy your Caramel Apple Upside Down Bundt Cake for days to come, proper storage is key. Once completely cooled, store any leftover cake in an airtight container in the refrigerator. It will maintain its delicious flavor and moist texture for up to 5 days. For the best taste and texture, allow slices to come to room temperature or gently warm them before serving.

This cake also freezes beautifully! To freeze, ensure the cake is completely cooled. You can freeze it whole or in individual slices for convenience. Wrap the cake tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Store in an airtight freezer-safe container or bag for up to 4 months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature or gently reheat before serving.

• 3 cups
  all-purpose flour
• 2 teaspoons
  baking powder
• ½ teaspoon
  baking soda
• 1½ teaspoons
  cinnamon
• 1 cup
  granulated sugar
• 1 cup
  light brown sugar
• 1 cup
  softened salted butter
• 2 tablespoons vanilla extract
• ¼ cup
  vegetable oil
• 4 large eggs
• 1 cup
  buttermilk
• ½ cup
  melted butter
• ½ cup
  dark brown sugar
• 2 to 3 Gala apples
• ½ cup
  caramel sauce of choice

• In a
  medium bowl, sift 3 cups
  all-purpose flour, 2
  teaspoons baking powder, ½
  teaspoon baking soda, and 1½
  teaspoons cinnamon. Set aside.
• Using
  a stand mixer or hand mixer, cream together 1 cup
  softened salted butter, 1 cup
  light brown sugar, and 1 cup
  granulated sugar in a large bowl until smooth.
• Mix
  in 2
  tablespoons vanilla extract and ¼ cup
  vegetable oil until combined.
• Add
  4 large
  eggs one at a time to the sugar mixture, blending between each addition.
• Add
  half of the flour mixture and slowly mix.
• Add
  1 cup
  buttermilk and mix.
• Add
  the other half of the flour mixture and mix until smooth. Set aside.
• Preheat
  oven to 350ºF (175ºC).
• Lightly
  spray all interior surfaces of a bundt pan with non-stick spray. Making sure all
  surfaces are coated is crucial to a successful release.
• Add
  ½ cup
  melted butter and ½ cup
  dark brown sugar to the prepared bundt pan. Mix gently and distribute evenly.
• Peel,
  core, and thinly slice 2 to 3
  Gala apples, or enough to fully cover the bottom of the bundt pan.
• Place
  the apple slices on their outside end side by side in the pan as shown.
  
• Carefully
  pour the cake mixture onto the apples in the pan, making sure all apples are covered.
• Bake
  for 25 minutes at 350ºF (175ºC), then cover with foil and bake for an additional 20 minutes
  or until done. The cake is ready when a test stick inserted into the center of the thickest
  part of the cake comes out clean.
• Let
  cool in the pan for 5 minutes then carefully invert onto a cake plate or serving platter.
  
• Drizzle
  with ½ cup
  caramel sauce of choice before serving.