Apple and Raisin Bundt Cake
Apple and Raisin Bundt Cake with Caramel Sauce – a moist cake loaded with sweet apples and raisins. Topped with a rich caramel sauce, it’s the perfect dessert for any occasion.
For over 14 years, I’ve enjoyed making cakes for my kids, and I love using fresh, seasonal fruits to make each dessert special. It’s a fun challenge that allows me to get creative while keeping things fresh and exciting!
If you love this recipe, I’m sure you’ll also enjoy my apple crumble bars or my apple cake – more apples than dough recipe, my flourless yoghurt cake, or my lemon cake made with just one egg. These have become reader favourites and are always a hit!
Continuing with fruity cakes, check out this Morello cherry sponge cake or the best raspberry and coconut cake recipe. Looking for more crumble ideas? Try my plum crumble recipe—it’s simple, delicious, and easy to make. For celebration-worthy cakes, don’t miss my Italian tiramisu cake or my guide on how to make lemon drizzle cake with cheese frosting.
For cosy fall mornings, treat yourself to a homemade apple cake with Nutella whipped cream or my moist carrot cake, perfect for the holidays. Both recipes are perfect for celebrating autumn’s best ingredients and would be a great addition to any autumn recipe collection, adding a sweet touch to your seasonal meals!
Every fall, my mom kicks into overdrive with her food-preserving mission, like she’s preparing us for an eternal winter. Our kitchen ends up loaded with jars of pickles, herb bundles, random veggies, and jams galore. Plus, she sends heaps of apples and quince because the kids love them (and she insists we have plenty). So here I am, trying to keep these apples from going mouldy by tossing them into every dessert possible. Naturally, that’s how this cake came to life.
I’m a sucker for caramel and raisins, so combining those with apples was a no-brainer! And honestly, the bundt pan just adds that extra wow factor. You get this gorgeous, golden cake with ridges that make it look way more impressive than the effort it takes. It’s like a mini baking miracle every time you pull it from the oven, all shiny and ready for that caramel drizzle.
What is Bundt cake?
A Bundt cake is baked in a unique round pan with fluted sides and a hollow center, ensuring even baking and a stunning presentation. These cakes can feature various ingredients and are often topped with glazes, powdered sugar, or caramel sauce. Known for their moist texture, this dessert is perfect for celebrations, holidays, or as an everyday treat.
Why you’ll love it
This easy autumn apple and raisin bundt cake with caramel drizzle is a must-try! Full of juicy apples, and sweet raisins, and topped with a rich caramel sauce, it’s the perfect treat for any occasion, especially 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: Use at room temperature for better mixing.
- A Pinch of Salt: skip it, as it balances sweetness.
- Sunflower Oil: Use a neutral oil like sunflower or canola.
- Milk: Whole milk is best, but any milk will work.
- Low-Fat Yogurt: Greek yoghurt works well if not too watery.
- Baking Powder: Ensure it’s fresh to avoid a dense cake.
- Raisins: Soak in warm water with some vanilla or rum essence before adding to the batter.
For the Caramel Sauce
- Sugar: Creates caramel. Cook over medium heat and stir gently to avoid burning.
- Butter: Use unsalted butter for better flavour control.
- Whipping Cream: Heat slightly before mixing with caramel to prevent curdling.
Step-by-step Instructions
Check out our step-by-step guide with photos to make this Apple and Raisin Bundt Cake. Make sure to prepare your ingredients in advance and bring them to room temperature for the best results. This easy process will help you create a delicious cake with minimal effort.
- Preheat the oven and grease a bundt pan. Whisk eggs with salt, then add sugar and whisk until fluffy. Gradually mix in oil, milk, and yoghurt. Combine flour and baking powder, then fold into a wet mixture
- Stir in the raisins, then pour the batter into the pan. Arrange the thin apple slices evenly on top. Bake until a toothpick comes out clean.
- For the caramel sauce, melt sugar in a saucepan over medium heat until golden brown. Stir in butter until melted, then slowly add whipping cream, stirring until smooth and creamy.
- Once the cake is done, let it cool in the pan for about 10 minutes, then transfer to a wire rack. Drizzle with caramel sauce over the top before serving.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
For the Cake Batter
- Medium Eggs: Use 1/4 cup of applesauce or mashed bananas for each egg. This may slightly alter the texture.
- 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.
For the 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: Add 1-2 teaspoons of cinnamon or nutmeg for a warm, spiced taste.
- Nutty: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
Dietary Variations
- Gluten-Free: Use a gluten-free flour blend instead of regular flour.
- Vegan: Replace eggs with applesauce and use plant-based milk and yogurt.
Toppings and Fillings
- Cream Cheese Frosting: Top with cream cheese frosting for a rich, tangy contrast.
- Powdered Sugar: Dust the cooled cake with powdered sugar for a light finish.
Pro Tips
- Grease the Bundt Pan Well: Grease and flour the pan well to prevent sticking. Use butter or cooking spray, then dust with flour and tap out the extra.
- Soak Raisins: Soak raisins in warm water for 10 minutes to plump them up for even distribution in the cake.
- Check for Doneness Early: Begin checking the cake a few minutes early. Insert a toothpick into the center; it’s ready when it comes out clean.
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 it. 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.
FAQs
More Apple Recipes
- Apple Cake – more apples than dough
- Nutella Whipped Cream Apple Cake
- Apple Doughnuts
- Apple Cake
- Apple Cake with Fresh Apples – only 5 ingredients
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Raisin Bundt Cake
Equipment
- 1 Bundt Cake Pan
- 1 hand mixer or balloon whisk
Ingredients
- 3 eggs medium
- a pinch of salt
- 100 g sugar 1/3 cup
- 100 ml sunflower oil 1/3 cup
- 70 ml milk 1/4 cup
- 125 g yogurt low-fat, 1/2 cup
- 15 g baking powder 1 tablespoon
- 250 g all-purpose flour 2 cups + 1/3 cup
- 150 g raisins 1 cup
For the caramel
- 100 g sugar 1/3 cup
- 8 g butter 1 tsp
- 70 ml whipping cream 1/4 cup
Instructions
- Preheat your oven to 180°C (350°F) and grease a bundt cake pan.
- 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.
- 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.
- In a separate bowl, combine 250 g of flour (2 cups + 1/3 cup) with 15 g of baking powder (1 tablespoon).
- Gradually fold the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix.
- 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.
- 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.
- 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.
- 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!
Video
Notes
- Grease the bundt pan well to prevent sticking. You can also dust it with a little flour for extra assurance.
- Mix the wet and dry ingredients only until combined to avoid a dense cake.
- Peel and slice the apples thinly to ensure they cook evenly within the cake, and distribute them throughout the batter.
- Check for doneness using a toothpick or cake tester. It should come out clean or with just a few crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to reduce the risk of breaking.
- Make the caramel sauce while the cake is baking so it’s ready when the cake is done. Stir continuously to avoid burning.
- Drizzle the caramel sauce over the cake just before serving to keep it fresh and visually appealing.
I see why your husband likes it so much. Loved the caramel sauce.
This cake was incredible!! So easy and quick to make. Absolutely loved this recipe.
The apple raisin bundt cake tastes great , the rich caramel sauce combines well with it and it turned out great!
OMG, the caramel sauce was divine, as was the whole cake.
This cake is absolutely incredible. The caramel sauce on top was delicious! The recipe was very easy to follow.
This raisin bundt cake quickly became a family favorite. The caramel sauce makes it extra special, and it’s so easy to make!