Caramel Nut Bundt Cake
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Caramel Nut Bundt Cake
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This is an easy caramel Bundt cake recipe that's adjustable to be the best caramel apple or salted caramel Bundt cake, with or without nuts.
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Ingredients
Caramel Topping
- 1 cup granulated sugar
- ¼ cup heavy whipping cream
Cake
- 2 cups all-purpose flour + extra for dusting pan
- 1 teaspoon baking soda
- 1 teaspoons salt
- 1 cup peanuts, almond, walnuts, pecans or cashews, chopped fine
- ½ cup powdered, icing or confectioners sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup granulated sugar
- 1 ½ cups packed light brown sugar
- 2 ½ sticks unsalted butter softened
Caramel Apple Bundt Cake
- 3-4 medium Granny Smith apples that are cored, peeled and shredded or diced
Salted Caramel Bundt Cake
- 1 teaspoon salt
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Instructions
For the caramel sauce
- Add sugar to a saucepan and heat over medium heat. Once sugar starts to brown, stir constantly,
- Break up chunks of sugar as it caramelizes. Once fully caramelized, begin adding heavy cream 1 teaspoon at a time and stirring in thoroughly with each teaspoon added. Set aside.
For the Cake
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with flour.
- Whisk flour, nuts, confectioners' sugar, baking soda, and salt in large mixing bowl.
- Beat eggs and vanilla in large measuring cup.
- With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes.
- On low speed, add egg mixture until combined, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
- Scrape the batter into the prepared pan and smooth with a spatula.
- Bake until edges are beginning to pull away from pan, about 60 minutes. Cool upright in pan on wire rack for 1 hour, then invert onto serving plate and cool completely, at least 2 hours.
- Once cake has cooled, slightly heat remaining caramel filling on stove top or in microwave, stir and pour over cake.
- Serve and enjoy every bite.
Nutrition Information
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Calories
373kcal
(19%)
Carbohydrates
69g
(23%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
445mg
(19%)
Potassium
160mg
(5%)
Fiber
2g
(8%)
Sugar
53g
(106%)
Vitamin A
186IU
(4%)
Vitamin C
2mg
(2%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 69g | 23% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 445mg | 19% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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