Gluten-Free Caramel Apple Bundt Cake
Look no further for a quintessential fall dessert that celebrates the season’s flavors in every bite. Our Gluten-Free Caramel Apple Bundt Cake, adapted from a wonderful recipe by The View From Great Island, effortlessly captures the essence of autumn. It’s a cake loaded with aromatic spices, juicy apples, and a drizzle of slightly sweet caramel glaze. The best part? You won’t need any fancy kitchen gadgets – just a couple of mixing bowls and a trusty bundt pan to create this delicious masterpiece. I’ve also got you covered with the best gluten-free flour option, making this recipe accessible to all, and an array of glaze choices, from Ripple Half and Half to Nutpods original creamer or creamy coconut milk. Let’s embark on this gluten-free baking adventure together and experience the magic of Caramel Apple Bundt Cake.
Baking Made Easy: The Gluten-Free Caramel Apple Bundt Cake Recipe
What’s truly remarkable about this Gluten-Free Caramel Apple Bundt Cake is that it proves gluten-free baking can be both accessible and delightful. This recipe simplifies the process, offering a step-by-step guide that’s just as enjoyable as the final result. No need for fancy kitchen equipment – just a few mixing bowls and a bundt pan will do. From choosing the ripest apples to preparing the luscious caramel glaze that crowns the cake, I’ve ensured that each step is a delightful journey. After just one bite of this Gluten-Free Caramel Apple Bundt Cake, you’ll understand why it’s the must-have dessert for your autumn occasions.
Additional Dessert Recipes
Gluten-Free Caramel Apple Bundt Cake
Ingredients
- 1 ½ cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar packed
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp cardamom
- ¼ tsp nutmeg
- 3 eggs
- 2 ¾ cup Bob's Red Mill 1-to-1 Gluten Free Flour
- ¼ cup corn starch
- 1 ½ tsp baking soda
- ¼ tsp salt
- 3 ½ cups apples peeled and chopped ¼ inch
Caramel Glaze
- ¼ cup unsalted butter
- ⅓ cup dairy-free heavy cream Ripple Half & Half or nutpods creamer
- 1 cup brown sugar packed
- ¼ tsp salt
- 2 cups powdered sugar
- ⅓ cup pecans or walnuts chopped
Instructions
- Preheat oven to 325°F. Butter and flour a standard bundt pan.
- In a large mixing bowl whisk together the oil, sugars, vanilla, and spices.
- Whisk in the eggs, one at a time.
- Whisk together the flour, cornstarch, baking soda, and salt, and fold into the wet ingredients. Fold in the apples.
- Pour into your prepared bundt pan and spread out if needed.
- Bake for 65 – 70 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan 10 minutes before removing to a wire rack to cool completely. Let cool completely before frosting.
- In a small saucepan on medium-low heat, cook the butter, brown sugar, and cream stirring constantly, until it comes to a boil.
- Remove from the heat and whisk in the powdered sugar until smooth. If the frosting is too thick, add a small amount of cream, and if it's too thin add more powdered sugar. Put it back on the heat to loosen it if it stiffens too soon.
- Immediately pour the glaze over the cake, letting it drip down the sides. Top with the chopped nuts while the frosting is still soft.
