Double Caramel Apple Bundt Cake

Step 1

Preheat oven to 325 degrees F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.

Step 2

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer,) Cream butter and sugars on medium speed until fluffy, about 3 minutes.

Step 4

Add eggs and vanilla and mix until fully combined. In alternate batches, add dry ingredients and buttermilk, mixing until just combined. Fold in apples with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into prepared bundt pan.

Step 5

Bake for 50-55 minutes, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.

Step 6

Using the handle of a wooden spoon, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.

Step 7

In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.

Step 8

In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.

Step 9

Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.

Step 10

When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like. Enjoy!