Caramel Apple Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Apple Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">3 medium apples (about 400g), peeled and chopped into 1cm cubes (Granny Smith or Braeburn)</li><li class="ingredients-single-item">For the Caramel Sauce:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">90g unsalted butter, cubed</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1/2 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan (for caramel)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your bundt pan, making sure to get into all the crevices. This careful preparation is crucial - even the smallest missed spot can cause the cake to stick. A pastry brush works wonderfully for getting butter into all the nooks of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. This pre-mixing of dry ingredients ensures your spices will be evenly distributed throughout the cake, giving you consistent flavor in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter until smooth and light, about 1 minute. Add both sugars and beat on medium-high speed for 3-4 minutes until pale and fluffy. This extended creaming process incorporates air into the batter, which helps create a tender crumb in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. The mixture might look slightly curdled at this point, but don't worry - it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with flour). Mix just until combined after each addition - overmixing will develop the gluten in the flour and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chopped apples with a spatula until evenly distributed. The batter will be thick - this is exactly what you want to suspend the apple pieces throughout the cake rather than having them sink to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan firmly on the counter a few times to remove any air bubbles. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The cake should be pulling away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for exactly 10 minutes - no less, no more. This timing is crucial: too little time and the cake may break when inverted; too long and it might stick to the pan. Invert onto a wire rack and let cool completely before applying the caramel sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the caramel sauce, place the sugar in a medium saucepan over medium heat. Watch it carefully as it begins to melt around the edges. Resist the urge to stir! Instead, gently swirl the pan occasionally to ensure even melting until the sugar turns a deep amber color (about 8-10 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the sugar is completely melted and amber-colored, carefully add the butter (it will bubble vigorously). Whisk until the butter is completely incorporated. Remove from heat and slowly pour in the heavy cream while whisking constantly (mixture will bubble up again). Add the salt and continue whisking until smooth. If any hardened bits of caramel remain, return to low heat and stir until dissolved. Allow to cool slightly until thickened but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled cake on a serving plate with a rim (to catch drips). Pour about half the warm caramel sauce over the cake, allowing it to drip down the sides and grooves. Reserve the remaining sauce for serving with individual slices. The cake will keep well covered at room temperature for 3 days, or refrigerated for up to a week - the flavor actually improves after a day as the spices and caramel meld.</li></ol>