Apple Spiced Bundt Cake

Deliciously moist Apple Spice Cake is topped with smooth creamy homemade salted caramel bourbon sauce and toasted pecans for the most amazing cake!

Course Dessert

Cuisine American

Keyword Apple Spice Cake Recipe, Apple Spiced Bundt Cake

Cook Time 1 15

Servings servings

Calories 362kcal

Author Ang Paris

Equipment

Ingredients

Cake

3 cups all-purpose flour
1-1/3 cups sugar plus additional 1/4 cup for the apples
1 1/2 teaspoons apple pie spice blend divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
4 large Golden Delicious and Honeycrips apples peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/4 cup vegetable oil
1/4 cup apple sauce
1/2 cup sour cream
Finely grated zest from 1 orange
Juice of 1 orange about 1/3 cup
1 tablespoon bourbon
store-bought OR Easy Homemade Caramel Sauce optional
pecans optional
flaked sea salt optional

Get Recipe Ingredients

Instructions

Apple Spice Cake

Preheat oven to 350 degrees F. Butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large mixing bowl.
3 cups all-purpose flour, 1-1/3 cups sugar, 1 1/2 teaspoons apple pie spice blend, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt
Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice. Set aside.
1-1/3 cups sugar, 4 large Golden Delicious and Honeycrips apples, 1 1/2 teaspoons apple pie spice blend
Whisk the eggs, oil, and applesauce together in another bowl. Whisk in the sour cream, orange zest and juice, and bourbon.
3 large eggs, 1/4 cup vegetable oil, 1/4 cup apple sauce, 1/2 cup sour cream, Finely grated zest from 1 orange, Juice of 1 orange, 1 tablespoon bourbon
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined - lumps are OK!
Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating apples and batter, but make sure you end with batter.
Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool.

Topping

Evenly pour the caramel over the cake. Add pecans and flaked sea salt as desired.
store-bought OR Easy Homemade Caramel Sauce, pecans, flaked sea salt

Notes

How to Toast Pecans

Preheat the oven to 375F.
Spread the pecans on a rimmed baking sheet in a single layer.
Bake for 5-10 minutes, stirring every 2-3 minutes until you start to smell the pecans.
Transfer the toasted pecans to a bowl so that they do not continue to cook.

Toasted pecans should be stored in an airtight container or resealable bag. They will keep for 3-6 months in the freezer.

Make Ahead Instructions

To make this cake 1-2 days ahead of time without the caramel and pecans. Wrap it in two layers of plastic wrap and freeze the cake. Thaw in the fridge and add the caramel and pecans before serving.

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