Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 3 cups Granny Smith apples, peeled and finely chopped (about 3–4 medium apples)
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan. Ensure you get into every nook and cranny of the pan design to prevent sticking. Peel, core, and finely chop your apples, then set them aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking the dry ingredients ensures the leavening agents and spices are evenly distributed throughout the batter.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, cream the softened butter with the granulated sugar and light brown sugar. Beat on medium-high speed for about 3-4 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until fully incorporated.
- Reduce the mixer speed to low. Add the dry ingredient mixture in three parts, alternating with the sour cream, beginning and ending with the flour. Mix only until just combined to avoid overworking the gluten, which can make the cake tough.
- Using a large spatula, gently fold the chopped apples into the thick batter. Ensure they are evenly distributed so every slice has plenty of fruit pieces.
- Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
- In a small saucepan over medium heat, melt the butter and brown sugar together. Bring to a gentle boil, stirring constantly. Once boiling, pour in the heavy cream and salt. Let it bubble for 2 minutes, then remove from heat and stir in the vanilla. Let the glaze cool for 5-10 minutes until it thickens slightly.
- Place the wire rack with the cake over a piece of parchment paper to catch drips. Pour the warm caramel glaze slowly over the top of the cooled cake, allowing it to drip down the sides. Let the glaze set for at least 20 minutes before slicing and serving.
- Cook Time: 1 hour 25 minutes