Apple and Raisin Bundt Cake with Caramel Sauce
Enjoy a delicious Raisin Bundt Cake topped with rich caramel sauce. This moist and flavorful cake is perfect for any occasion, adding a sweet and indulgent touch to your dessert table.
If you enjoyed this simple apple raisin bundt cake with rich caramel sauce and love trying out apple recipes this autumn, you’ll definitely want to check these out! For a perfect holiday dinner, try the homemade apple cake with more apples than cake batter.
For cozy fall mornings, treat yourself to a homemade apple cake with Nutella whipped cream, perfect for the holidays. Both recipes are ideal for celebrating autumn’s best ingredients and will add a sweet touch to your seasonal meals!
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What is Bundt cake?
A Bundt cake is a cake baked in a special circular pan called a Bundt pan, which has fluted or grooved sides and a hollow center. This distinctive shape allows for even baking and creates a beautiful presentation without needing much decoration. Bundt cakes can be made with various flavors and ingredients, and they’re often topped with glazes, powdered sugar, or sauces like caramel. The cake’s texture is typically moist, and it can be served for celebrations, holidays, or as an everyday treat.
Why you’ll love it
autumn apple and raisin bundt cake with easy caramel sauce recipe
You’ll love this simple autumn apple and raisin bundt cake with easy caramel sauce recipe because it’s easy to make, full of juicy apples and sweet raisins, and topped with a decadent caramel drizzle. It’s the perfect balance of moist cake and fruity goodness, making it a delicious treat for any occasion, especially during fall!
What types of apples are best for this cake?
For an Apple Raisin Bundt Cake, it’s best to use apples that hold their shape and add a nice balance of sweetness and tartness. Here are a few good options:
- Granny Smith – Tart and firm, great for adding contrast to the sweetness of the raisins and caramel.
- Honeycrisp – Sweet with a juicy crunch.
- Fuji – Naturally sweet and firm, ideal for a cake with less added sugar.
- Braeburn – A nice balance of sweet and tart, with a firm texture.
- Gala – Sweet and mild, great for a softer, sweeter bite.
What you’ll need
- Medium Eggs: Provide structure and moisture. Use at room temperature for better mixing.
- A Pinch of Salt: Enhances flavours. Don’t skip it, as it balances sweetness.
- Sugar: Sweetens and helps create a tender crumb. Ensure even distribution in the batter.
- Sunflower Oil: Adds moisture. Use a neutral oil like sunflower or canola.
- Milk: Adds moisture and helps blend ingredients. Whole milk is best, but any milk will work.
- Low-Fat Yogurt: Adds moisture and tang. Greek yoghurt works well if not too watery.
- Baking Powder: Helps the cake rise. Ensure it’s fresh to avoid a dense cake.
- Flour: Provides structure. Measure accurately to avoid a dense texture.
- Raisins: Add sweetness and chewiness. Soak in warm water before adding to the batter.
For the Caramel Sauce
- Sugar: Creates caramel. Cook over medium heat and stir gently to avoid burning.
- Butter: Adds richness. Use unsalted butter for better flavour control.
- Whipping Cream: Adds creaminess. Heat slightly before mixing with caramel to prevent curdling.
Substitutions
Cake
- Medium Eggs: Use 1/4 cup of applesauce or mashed bananas for each egg. This may slightly alter the texture.
- A Pinch of Salt: Omit it if desired, but a small amount enhances flavour. Alternatively, use a pinch of sea salt or kosher salt.
- Sugar: Replace with brown sugar for a deeper flavour or coconut sugar for a lower glycemic option.
- Sunflower Oil: Substitute with canola oil, vegetable oil, or melted coconut oil.
- Milk: Any plant-based milk like almond, oat, or soy milk can be used.
- Low-Fat Yogurt: Greek yoghurt, sour cream, or buttermilk work well. For a dairy-free option, use coconut or almond yoghurt.
- Baking Powder: Use 1/2 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar, or 1 1/2 teaspoons of self-rising flour.
- Flour: Whole wheat flour or a gluten-free all-purpose flour blend can be used.
- Raisins: Substitute with chopped dried cranberries, currants, or even chocolate chips.
Caramel Sauce
- Sugar: Light brown sugar can be used for a richer caramel flavour.
- Butter: Margarine or a plant-based butter alternative can replace butter.
- Whipping Cream: Coconut cream or a dairy-free cream alternative can be used. Heat slightly before mixing with the caramel.
Variations
Flavor Variations
- Spiced Apple Bundt Cake: Add 1-2 teaspoons of cinnamon, nutmeg, or allspice to the dry ingredients for a warm, spiced taste.
- Nutty Apple Bundt Cake: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
- Chocolate Chip Apple Bundt Cake: Stir in 1/2 cup of chocolate chips or chunks for a sweet twist.
- Citrus Apple Bundt Cake: Add 1 tablespoon of lemon or orange zest to the batter for a fresh, citrusy note.
- Caramel Apple Bundt Cake: Mix in 1/2 cup of caramel bits or pieces into the batter for extra caramel taste.
Dietary Variations
- Gluten-Free Apple Bundt Cake: Use a gluten-free all-purpose flour blend instead of regular flour.
- Vegan Apple Bundt Cake: Replace eggs with 1/4 cup of applesauce per egg and use plant-based milk and yoghurt. Use a vegan butter substitute for the caramel sauce.
- Low-Sugar Apple Bundt Cake: Reduce the amount of sugar in the cake and caramel sauce, or use a sugar substitute like stevia or erythritol.
Toppings and Fillings
- Cream Cheese Frosting: Top the cooled cake with a cream cheese frosting for a rich, tangy contrast.
- Powdered Sugar Dusting: Simply dust the cooled cake with powdered sugar for a light and simple finish.
- Apple Compote: Serve with a warm apple compote for extra apple goodness.
- Nut Butter Swirl: Drizzle with almond or peanut butter for an extra layer of richness.
Feel free to mix and match these variations to suit your taste and dietary needs!
Pro Tips
Grease the Bundt Pan Well: Ensure the pan is thoroughly greased and floured to prevent sticking. Use cooking spray or butter and dust with flour, tapping out the excess.
Soak Raisins: Soak raisins in warm water for about 10 minutes before adding them to the batter. This helps them plump up and distribute evenly throughout the cake.
Check for Doneness Early: Start checking the cake a few minutes before the suggested baking time. Use a toothpick inserted into the centre; it should come out clean when the cake is done.
Storage
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This keeps it fresh and moist.
Refrigeration: If you prefer, you can refrigerate the cake to extend its freshness. Wrap it tightly or store it in an airtight container for up to 1 week.
Freezing: For longer storage, freeze the cake. Wrap it well in plastic wrap and aluminium foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Caramel Sauce: Store any leftover caramel sauce in the refrigerator in a covered container. Reheat gently before using, as it may thicken when chilled.
More Apple Recipes
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Equipment
- 1 Bundt Cake Pan
- 1 hand mixer or balloon whisk
Ingredients
- 3 medium eggs
- a pinch of salt
- 100 g of sugar 1/3 cup
- 100 ml sunflower oil 1/3 cup
- 70 ml of milk 1/4 cup
- 125 g of low-fat yogurt 1/2 cup
- 15 g baking powder 1 tablespoon
- 250 g of flour 00 2 cups + 1/3 cup
- 150 g of raisins 1 cup
For the caramel
- 100 g of sugar 1/3 cup
- 8 g of butter 1 tsp
- 70 ml of whipping cream 1/4 cup
Instructions
- Preheat the oven
- Preheat your oven to 180°C (350°F) and grease a bundt cake pan.
- Prepare the wet ingredients
- In a large bowl, whisk 3 medium eggs with a pinch of salt until frothy. Add 100 g of sugar and whisk until the mixture is light and fluffy.
- Add the liquids
- Slowly pour in 100 ml of sunflower oil, followed by 70 ml of milk and 125 g of low-fat yogurt. Mix until everything is well combined.
- Mix the dry ingredients
- In a separate bowl, combine 250 g of flour (2 cups + 1/3 cup) with 15 g of baking powder (1 tablespoon).
- Combine wet and dry ingredients
- Gradually fold the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix.
- Add the raisins and apples
- Fold 150 g of raisins into the batter, ensuring they’re evenly distributed. Peel 1 or 2 apples, slice them thinly, and arrange the slices evenly throughout the batter.
- Bake the cake
- Pour the batter into the greased bundt pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Make the caramel sauce
- While the cake is baking, prepare the caramel sauce. In a small saucepan, melt 100 g of sugar over medium heat until it turns golden brown. Add 8 g of butter and stir until melted, then slowly pour in 70 ml of whipping cream. Continue stirring until smooth and creamy.
- Cool and serve
- Once the cake is done, let it cool in the pan for 10 minutes before transferring to a wire rack. Drizzle the caramel sauce over the cake before serving.
- Enjoy your Apple and Raisin Bundt Cake with Caramel Sauce!
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Notes
- Grease the Pan Well: Ensure the bundt pan is well-greased to prevent the cake from sticking. After greasing, you can also dust it with a little flour for extra assurance.
- Avoid Overmixing: When combining the wet and dry ingredients, mix until combined to avoid a dense cake.
- Apple Preparation: Peel and slice the apples thinly to ensure they cook evenly within the cake. Distribute them throughout the batter for best results.
- Check for Doneness: Use a toothpick or cake tester to check if the cake is done. It should come out clean or with just a few crumbs attached.
- Cooling Time: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps the cake set and reduces the risk of it breaking.
- Caramel Sauce: Make the caramel sauce while the cake is baking to ensure it’s ready by the time the cake is done. Stir continuously to avoid burning.
- Serving: Drizzle the caramel sauce over the cake just before serving to keep it fresh and visually appealing.
