Caramel Apple Bundt Cake

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

Fold in the diced apples.

Pour the batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

While the cake cools, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar and cream, stirring constantly until the mixture begins to boil.

Boil for 2-3 minutes, then remove from heat and stir in the vanilla extract and a pinch of salt.

Let the glaze cool slightly before drizzling it over the cooled cake. Allow the glaze to set before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 450 kcal | Servings: 12 servings