Apple Butter Bundt Cake with Cider Caramel Glaze #bundtbakers

Apple Butter Bundt with Cider Caramel Glaze

Last weekend, my sister, Sam, and I visited our good friend Lydia in Massachusetts.  Lydia is incredibly talented in the kitchen, and has taken her talent and passion for all things sweet to create her own brand: Sweet Lydia’s.  She’s pretty much a celebrity in her home town, and is known by everyone as the woman who makes the delectable marshmallows and sweets that she sells in her store.  I really admire how Lydia has taken her passion and turned it into a successful business.  She works so hard, and it’s so exciting to see her business grow. 

Apple Butter Bundt with Cider Caramel Glaze

When we visited her store in Lowell, MA, Sam and I stocked up on fall flavored marshmallows (pumpkin spice, apple cider, and toasted coconut), homemade s’mores, and my absolute favorite, salted caramels.  Lydia makes the best caramel, and I’m totally addicted and inspired.

Apple Cider Caramel

Caramel might be one of my favorite sweets, the nutty flavor of the burnt sugar, and the chewy texture is, in my opinion, confectionary perfection.  After visiting Lydia’s store for the first time last year, she totally inspired me to make my own.  So this year, after spending the day perusing her store, followed by apple picking in a picturesque Massachusetts orchard, I had visions of apple cake with caramel running through my head the whole ride home.

Apple Butter Bundt with Cider Caramel Glaze

It was so perfectly convenient, because this addition of #bundtbakers was featuring caramel!  To explain: last month I joined a group of food bloggers that gets together once a month to bake a bundt cake with a common theme, and we call the group, cleverly, Bundt Bakers. Last month’s was “fall harvest”, and this month is caramel.

Apple Butter Bundt with Cider Caramel Glaze


So naturally, with 20 pounds of apples on hand, I had to make an apple cake with caramel glaze. This cake, using both fresh, grated apples and jarred apple butter, is incredibly moist and flavorful.  The apple cider caramel glaze marries the fall flavors together so wonderfully, this deserves to be a blue ribbon cake.  I can imagine these would also be great as muffins, but bundt baking is so much fun, and the cakes turn out so pretty don’t they?

Apple Butter Bundt with Cider Caramel Glaze

Apple Butter Bundt Cake with Cider Caramel Glaze

  • Servings: 8-10
  • Difficulty: medium
  • Print

Note: This cake is rare in that it’s even better served the next day.  If you have time, try making the cake the day before and then the caramel sauce the day of, the flavors will be in full effect.  

Adapted from Baking, From my Home to Yours


For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup store-bought apple butter, spiced or plain
  • 2 medium apples, peeled, cored and grated (I used Cortland but any tart, crisp apple will work)
  • 1 cup pecans or walnuts, chopped

For the Apple Cider Caramel

  • 1 cup good apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream


For the cake:

Preheat the oven to 350 degrees Fahrenheit.  Butter a 9- or 10- inch Bundt pan and then dust with flour.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.  Set aside.

In a large bowl, cream together the butter and sugars with an electric mixer until light and fluffy, about 3 minutes.  Add the eggs, one at a time, and beat for about one minute each, until the batter is light and airy.  On low speed, beat in the vanilla and apple butter – don’t worry if the mixture looks like it is curdling, it will come together when you add the dry ingredients.  Add the grated apples and mix until evenly distributed.  Add the dry ingredients and mix on low speed until the dry is completely incorporated into the wet, do not over-mix.  With a wooden spoon or spatula, fold in the pecans or walnuts.

Turn the batter into the prepared Bundt pan and smooth the top of the batter with the spatula.  Pick up and drop the pan a few times onto the counter to release any air bubbles in the batter.

Bake for 50-55 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.  Transfer the pan to a wire rack and cool completely before inverting onto a plate.  Pour the caramel liberally over the top of the cake and allow it to set before serving – about 10-15 minutes.

For the caramel:

In a non-reactive saucepan, simmer the apple cider over medium heat for about 10 minutes, or until it has reduced to 1/4 cup.  Stir in the brown sugar, butter and whipping cream, and bring to a boil over medium-high heat, stirring constantly.  Boil the mixture for 2 minutes, stirring vigorously.  Remove from heat and pour the caramel into a heat proof bowl.  Allow the caramel to sit for 5 minutes before pouring over the cooled cake.

Caramel can be made up to a week in advance, kept in an air tight container and refrigerated.  When ready to use, remove from the refrigerator and re-heat in saucepan until warm and returned to a liquid. Stir to smooth before pouring over the cake.  Caramel is also delicious poured over ice cream, apple pie, or any of your favorite fall desserts.

Check out what others in our #bundtbakers group are up to! Links below!


Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.


27 thoughts on “Apple Butter Bundt Cake with Cider Caramel Glaze #bundtbakers

  1. Pingback: #BundtBakers: Caramel | Sew You Think You Can Cook

    • I thought about making my own (especially because I made the cake on a rainy Saturday and didn’t feel like leaving my apartment to go to the store), but then I saw that it takes 3+ hours, and I just can’t…But now I feel lazy – I might have to make this again with homemade apple butter! Thanks Tux!

  2. Pingback: brown butter praline bundt cake with salted caramel drizzle #bundtbakers | Brooklyn Homemaker

    • You can find apple butter in most grocery stores – it’s usually in the same aisle as jam and jellies. I’ve also seen it at farm stands and farmers market – this is the good stuff, more expensive but usually worth it!

  3. Pingback: Butterscotch Pecan Bundt Cake with a Salted Caramelized White Chocolate Glaze: #BundtBakers | The Spiced Life

  4. Pingback: Peanut Butter & Chocolate Marble Bundt with Peanut Butter Caramel #Bundt Bakers | Baking in Pyjamas

  5. It is a rare cake that is better the next day so I am pinning this lovely recipe for just such an occasion. I love that you took inspiration from a friend who is making homemade marshmallows. They are such a different “animal” from store-bought! I wish your friend much success and only wish I were close enough to order some.

  6. Pingback: Caramel Banana Bundt Cake #BundtBakers | Basic N Delicious

  7. I simply adore apple cakes, apple and caramel is such a delicious combination! Great choice for this month’s theme.

  8. Pingback: Baked Apple Cider Doughnuts | Cassie's Kitchen

  9. Pingback: Snickers Bundt cake with caramel glace #BundtBakers | I Love Bundt Cakes

  10. Pingback: caramel apple bundt cake #bundtbakers -

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