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Cozy Maple Brown Butter Apple Bundt Cake Recipe with Salted Caramel Drizzle

maple brown butter apple Bundt cake - featured image
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A warm, comforting Bundt cake featuring nutty brown butter, crisp apples, and a luscious salted caramel drizzle. Perfect for cozy occasions and quick baking.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, browned and cooled slightly
  • ¾ cup (180 ml) pure maple syrup
  • ½ cup (100 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ¾ cup (180 ml) whole milk or buttermilk
  • 2 medium apples (about 300 g), peeled and diced
  • 6 tablespoons (85 g) unsalted butter (for caramel drizzle)
  • ½ cup (100 g) light brown sugar (for caramel drizzle)
  • ¼ cup (60 ml) heavy cream, warmed slightly (for caramel drizzle)
  • 2 tablespoons pure maple syrup (for caramel drizzle)
  • 1 teaspoon sea salt, or to taste (for caramel drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter and lightly dust it with flour to prevent sticking. Set aside.
  2. In a medium saucepan, melt 1 cup (226 g) of unsalted butter over medium heat. Stir frequently as it foams and then browns, about 5-7 minutes. Pour into a heatproof bowl and let cool slightly.
  3. In a large bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. In another bowl, combine the browned butter, ¾ cup (180 ml) pure maple syrup, ½ cup (100 g) granulated sugar, and 3 large eggs. Whisk until smooth and slightly thickened. Add 1 ½ teaspoons vanilla extract.
  5. Alternately add the dry ingredients and ¾ cup (180 ml) whole milk or buttermilk to the wet mixture, starting and ending with the dry. Mix gently but thoroughly.
  6. Gently fold in the 2 peeled and diced medium apples, distributing them evenly without breaking them down.
  7. Transfer the batter to your prepared Bundt pan, smoothing the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Start checking at 50 minutes.
  9. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  10. While the cake cools, melt 6 tablespoons (85 g) unsalted butter in a saucepan over medium heat. Stir in ½ cup (100 g) light brown sugar and cook until bubbly and smooth, about 3 minutes.
  11. Remove from heat and slowly whisk in ¼ cup (60 ml) warm heavy cream and 2 tablespoons maple syrup. Stir in 1 teaspoon sea salt, adjusting to taste. Let cool slightly to thicken.
  12. Once the cake is completely cool, drizzle the salted caramel sauce evenly over the top. Let it set for a few minutes before slicing.

Notes

Pat apples dry if very juicy to avoid sogginess. If caramel thickens too much before drizzling, gently warm it to make it pourable. Brown butter carefully to avoid burning. Cool cake completely before adding caramel drizzle to prevent melting and running.

Nutrition

Keywords: maple, brown butter, apple, Bundt cake, salted caramel, fall dessert, cozy, easy baking, crowd-pleaser

Find it online: https://yumnode.com/cozy-maple-brown-butter-apple-bundt-cake-recipe-with-salted-caramel-drizzle/