Nov. 24, 2019

Autumn Glory Caramel Bundt Cake

Deliciously moist, caramel-covered, and perfect for your holiday gatherings, this caramel apple cake baked with Autumn Glory apples is a simply decadent dessert.



  • 2 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 Autumn Glory® apples, cored and diced
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ cup unsweetened cashew milk (or sub milk of choice)
  • ¾ cup olive oil
  • 3 eggs
  • 1 cup golden monkfruit (or sub coconut sugar or raw cane sugar)


  • caramel sauce
  • honey-roasted pecans, chopped


  1. Preheat the oven to 350°F
  2. Get out 3 mixing bowls. In the largest mixing bowl, combine the dry ingredients: flour, baking powder, and sea salt. Stir and then set aside.
  3. Boil the diced apples in about 1 cup of water on medium high heat for approximately 20 minutes. If all the water evaporates, add a little more into the pan. Once cooked/softened, use a potato masher to smash them (or use a knife to dice even more finely).
  4. In a smaller mixing bowl, combine the cooked apples with the olive oil, vanilla, and cashew milk. Stir and then set aside.
  5. In a third bowl, combine the eggs and granulated monkfruit. Using a hand mixer, mix on medium-high for 2 - 3 minutes. Then, pour the egg mixture into the apple mixture. Stir. Then, pour the wet mixture into the dry mixture and stir until just combined. Do not over-stir.
  6. Pour the batter into a greased bundt pan, then bake for 45 minutes. Once the cake is finished, let it cool on the counter for 20 minutes. Then, flip it over onto a parchment lined cake plate. Drizzle the caramel over the cake. Then, sprinkle on the chopped pecans. Enjoy!

Recipe created by Nosh & Nourish for Domex Superfresh Growers®.

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