Apple Bundt Cake is made from scratch, filled with freeze-dried fuji apples and topped with a buttery caramel glaze. If you love caramel apple desserts, this is for you!
Ingredients
Instructions
- 1Cake - Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.
- 2Cake - In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and blend until just combined.
- 3Cake - Rehydrate the freeze-dried apples: In a bowl, add freeze-dried Apples and cover with water. Allow the apples to soak in water and rehydrate until soft. Drain extra water if needed.
- 4Cake - Gently fold in the diced apples by hand until just combined.
- 5Cake - Pour the cake batter into the prepared bundt pan. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
- 6Cake - Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.
- 7Glaze & Topping - In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring until the sugar is dissolved.
- 8Glaze & Topping - Remove the pan from heat, and add vanilla. Stir to combine.
- 9Glaze & Topping - Allow the caramel glaze to sit for 5-10 minutes to thicken.
- 10Glaze & Topping - Drizzle over the warm cake. Sprinkle crushed freeze dried apples over the top of the warm glaze. Serve and enjoy!
