Brown sugar adds a deeper flavor to this cake, more so than ordinary sugar.
Brown sugar compliments the tart apples that are baked into this easy apple bundt cake!
This apple bundt cake reminds me of Max and Ruby. For those of you who may not be familiar with shows that cater to toddlers, Max and Ruby feature two sibling bunnies, Max and Ruby with Ruby being the older, smarter of the two and Max the silly, silent, younger brother.
When my older two kids were young they watched this show all the time. I hate to admit that I loved the show as much as the kids. It was cute, sweet and innocent. One of my favorite episodes has Ruby picking apples to bake a pie with her friend. While picking apples, the girls sing a little song ” Brown sugar, apple sauce, spices, flour. Put them in the oven for half an hour. Bake bubble, bubble bake apple pie is fun to make”. The baker in me was always a little bothered by the incomplete list of ingredients, but, nevertheless, the song was catchy and it pops into my head whenever I make anything with apples!
This apple bundt cake is essentially this Mimosa Bundt Cake Recipe. I used a whole two cups of brown sugar in place of the white sugar originally called for in the recipe. It does sound like a lot of brown sugar. I suppose it is quite a bit, but the brown sugar (check out these brown sugar cookies!) really lends a nice, caramel-y, rich taste that pairs so nicely with baked apples (just check out this apple rum cake!). The cake itself will be a little denser and darker than a cake made with white sugar. But the taste is amazing. What is even MORE amazing than the tender cake is the creamy, decadent caramel cream cheese frosting. I took the idea from these Baileys Salted Caramel Brownies and added caramel ice cream topping to my frosting. You could actually use the same frosting from the brownies if cream cheese isn’t your thing.
I sort of miss Max and Ruby. Rather, I sort of miss having kids young enough to watch Max and Ruby. At least I always have the apple pie song.
- 1 cup butter, softened
- 2 cups brown sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups flour
- 3/4 buttermilk
- 1 teaspoon vanilla
- 2 cups diced tart green apples (peeled)
- 1 teaspoon apple pie spice
- 1 8 oz block cream cheese
- 1 cup of butter
- 4-5 cups powdered sugar
- ½ cup caramel sauce
- Bake at 350 for 55 minutes
Preheat oven to 350. Spray a 10-inch bundt pan with non-stick spray and set aside.
In the bowl of stand mixer beat butter and sugar and light and fluffy. Add salt. Slowly beat in eggs one at a time, taking care to incorporate each egg into the batter before adding the next. Mix in baking powder. Add the flour, alternating with the buttermilk, beginning and ending with flour mixture. Beat in vanilla. Stir in apples and apple pie spice.
Pour batter into bundt pan and smooth it out with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan for 5 minutes. Top pan with a cooking rack. Hold the bottom of the bundt pan with one hand while holding the cooling rack with the other, carefully invert cake to rest onto the cooling rack. Allow the cake to cool before frosting.
To prepare the frosting, cream butter, and cream cheese together in a mixing bowl until smooth and creamy. Carefully add powdered sugar one cup at a time. Beat in the caramel ice cream topping until the frosting is spreadable. Drizzle, spread or pipe frosting over the cooled cake.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g