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Moist Apple Dapple Bundt Cake with Caramel

Moist Apple Dapple Bundt Cake with Caramel - featured image
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A tender, moist Bundt cake featuring a rich caramel swirl and fresh apples, baked with butter and yogurt for a perfect balance of sweetness and tang.

Ingredients

Scale
  • 2 cups (250g) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar, packed
  • 3 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 1 cup (240g) Full-Fat Plain Yogurt
  • 3 medium Fresh Apples, peeled and diced
  • 2 tablespoons Butter (for caramel)
  • 1/4 cup (50g) Brown Sugar, packed (for caramel)
  • 2 tablespoons Heavy Cream (for caramel)
  • Pinch of Salt (for caramel)

Instructions

  1. Preheat oven to 325°F (165°C). Generously grease and flour a 12-cup Bundt pan using baking spray or butter and flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Reduce mixer speed to low. Add eggs one at a time, mixing just until combined after each addition. Scrape down the bowl sides. Add vanilla extract and mix briefly.
  5. Add the dry ingredients to the butter mixture in three batches, alternating with the yogurt in two batches. Start and end with dry ingredients. Mix on low speed until just combined.
  6. Gently fold the diced apples into the batter using a spatula.
  7. In a small saucepan over medium heat, combine 2 tablespoons butter, 1/4 cup brown sugar, and 2 tablespoons heavy cream. Stir until sugar dissolves and mixture bubbles. Simmer for 2-3 minutes until slightly thickened. Remove from heat.
  8. Spoon half of the apple batter into the prepared pan. Dollop half of the caramel sauce over the batter and swirl slightly with a knife. Add remaining batter, then dollop remaining caramel. Swirl gently to create a dapple effect.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. If browning too quickly, cover loosely with foil for the last 15 minutes.
  10. Let the cake cool in the pan for 15 minutes. Invert onto a cooling rack and let cool completely before slicing.

Notes

Ensure all ingredients are at room temperature to prevent the batter from curdling. Do not overmix the batter once flour is added to avoid a tough texture. Use fresh apples like Granny Smith or Honeycrisp for best results; avoid canned or frozen apples. The cake improves in flavor after sitting for a day.

Nutrition

Keywords: apple cake, bundt cake, caramel swirl, moist cake, easy dessert, fall baking, apple dessert, homemade cake

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