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Cozy Whiskey Caramel Apple Spice Bundt Cake

whiskey caramel apple spice bundt cake - featured image
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A warm and comforting bundt cake featuring tender apples, warm spices, and a luscious whiskey caramel drizzle, perfect for fall and winter gatherings.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or whole milk with 1 tbsp lemon juice, let sit 5 minutes)
  • 2 medium apples, peeled, cored, and diced (Honeycrisp or Fuji recommended)
  • ¾ cup (150g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, cut into pieces (for caramel)
  • ½ cup (120ml) heavy cream, warmed (for caramel)
  • 2 tablespoons whiskey (bourbon recommended, e.g., Buffalo Trace)
  • Pinch of sea salt (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter and lightly dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In your mixer bowl, beat the softened butter with granulated and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Stir in vanilla extract.
  5. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk (start and end with flour). Mix just until combined.
  6. Using a rubber spatula, gently fold in the diced apples, distributing them evenly without breaking them up.
  7. Scrape the batter into the prepared bundt pan and smooth the top. Tap the pan lightly on the counter to release any air bubbles.
  8. Place in the oven and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Start checking at 50 minutes.
  9. Let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
  10. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color (about 5-7 minutes). Remove from heat and immediately whisk in the butter until melted.
  11. Pour in the warm heavy cream carefully (it will bubble up). Stir until smooth.
  12. Stir in the whiskey and a pinch of sea salt. Let the caramel cool for a few minutes until slightly thickened but still pourable.
  13. Pour the caramel over the cooled bundt cake, letting it drip down the sides. Serve once the caramel sets a bit.

Notes

Grease the bundt pan well and dust with flour to prevent sticking and help caramel cling to ridges. Use firm apples like Honeycrisp or Fuji to avoid mushy texture. Make the caramel while the cake bakes to save time. If caramel hardens too quickly, gently warm it in the microwave before drizzling.

Nutrition

Keywords: whiskey caramel cake, apple spice cake, bundt cake, fall dessert, caramel drizzle, easy cake recipe, holiday dessert

Find it online: https://coracooks.com/cozy-whiskey-caramel-apple-spice-bundt-cake-recipe-easy-and-delicious/