#BundtaMonth: Caramel Apple Spice Cake

Caramel Apple Spice Bundt Cake From Diethood

It’s #Bundtamonth time! Were you on the edge of your seat waiting for it? I was! I am enjoying every bit of this challenge. I bake a bundt at least once every two weeks as it is, thus this event makes it that much better because I get to share some of those recipes with you.

The star ingredient for this month was spice. I chose cinnamon, with a dash of nutmeg. And what goes best with those spices? Granny’s! Can’t have baked apples without both of those. Can you? And a pinch of brown sugar! Or, like, half of a cup. Put all that together and you get this sweet, yummy, deeeelicious Caramel Apple Spice Cake.

Caramel Apple Spice Bundt Cake from Diethood

I couldn’t decide on one thing though. I tried this cake two ways; apple concoction swirled in the cake and added on top, OR no apple in the cake, but all of the apple mixture on top of the cake. I liked it without the apples inside the cake, and all the apples on top because I thought it was too soggy the other way. My husband, my mom, and my dad voted for double apple action. So I am going to leave it up to you; the cake in the photo is without apples in the batter.

The caramel that’s in the title is actually just butter and a nice helping of brown sugar, mixed in with chopped up granny smiths… loved it! I only used one medium-sized apple, but you can double, or even triple that. Make sure, though, that you triple the sauce, too. Also, if you decide to add the apple mixture to the cake batter, as well as to the top, double the recipe for the caramel apple topping. Then all you have to do is just swirl in half of the caramel apple mixture right before you put the cake in the oven.

Caramel Apple Spice Bundt Cake from Diethood

Here’s how you can join the #BundtaMonth party:

– Bake your Bundt for November following the theme – Spice.

– Post it before November 30, 2012.

– Use the #BundtaMonth hashtag in your title. (For ex: title should read

– #BundtaMonth: Chocolate Cinnamon Bundt)

– Add your entry to the Linky tool below

– Link back to both Lora and Anuradha’s announcement posts.

Check out the rest of the #Bundtamonth participants:

Apple Bundt Cake with an Attitude by Deb | Knitstamatic

Blueberry Cinnamon Bundt Cake by Anuradha | Baker Street

Cardamom Bundt Cake with Rosewater Glaze by Paula | Vintage Kitchen
Cinnamon Crown Bundt Cake by Renee | Magnolia Days
Ginger Pear Bundt Cake by Holly | A Baker’s House
Gingerbread Apple Cake by Lora | Cake Duchess
Gram’s Fig Spice Bundt Cake with Buttermilk Glaze by Stacy | Food Lust People Love
Italian Anise Bundt Cake by Karen | In The Kitchen with KP
Maple Pecan Bundt with Maple Glaze by Jennie | The Messy Baker Blog
Mexican Chocolate Bundt Cake by Alice Choi | Hip Foodie Mom
Moroccan Inspired Olive Oil Bundt Cake with Ras El Hanout by Laura | The Spiced Life
Nutmeg Bundt Cake by Dorothy | Shockingly Delicious
Peach and Roasted Cinnamon Bundt Cake with Cinnamon Sugar by Kim | Cravings Of A Lunatic
Spiced Dark Chocolate with Cinnamon Glaze by Kate | Food Babbles
Spicy Chocolate Bourbon Bundt Cake by Carrie | Poet In The Pantry


Caramel Apple Spice Cake
Prep time
Cook time
Total time
Serves: 12 to 16 Servings
For the Batter
  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cups sugar
  • 2 eggs
  • 1 cup canola oil
  • ½ cup plain yogurt
  • 2 teaspoons pure vanilla extract
For the Topping
  • 4 tablespoons butter
  • 1 Granny Smith Apple, cored, quartered and roughly chopped
  • ½ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  1. Preheat oven to 350°F
  2. Grease a 10-cup bundt pan with nonstick spray.
  3. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. With an electric mixer, in a separate mixing bowl, beat together the sugar, eggs, oil, yogurt, and vanilla.
  5. Gradually add the flour mixture into the yogurt mixture, continue to mix on medium low until well incorporated.
  6. Pour the batter into the prepared bundt pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
  7. Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack.
  8. Cool completely before adding the topping
The Topping
  1. Prepare the topping by melting the butter in a frying pan over medium heat.
  2. Add in the chopped apples, brown sugar, cinnamon and nutmeg.
  3. Sautee the apples until soft, stirring frequently.
  4. Remove from heat and pour over the cake.
  5. Serve.

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  1. says

    Oh, how I adore apple cakes! I would definitely take a double dose of apples..and a double dose of caramel while I’m at it!!! Beautifully done, Kate!

  2. says

    I think I would be with your husband and parents and say the more the merrier when it comes to apples and caramel.

    Your Bundt turned out beautifully!


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