This moist cake is loaded with chunks of apples. The vanilla bean in the cake and the caramel sauce enhances the flavor in a wonderful way.
After tasting my mom’s version of Audra’s apple cake over the Jewish holidays, I couldn’t wait to put a spin on it myself. My mom substituted butter for some of the oil and frosted it with cinnamon buttercream. It was heavenly. Of course I couldn’t leave well enough alone.
I made this cake almost a month ago but wanted to save it as the big Thanksgiving week post! So if you have already finalized your dessert menu for Thursday, you might want to make some room because this cake needs to happen.
So many apples, moist cake, vanilla bean throughout AND in the caramel sauce… it is a winner. I definitely ate more than my share but it was completely worth it. Matt, actually, has not stopped talking about it.
And if you can’t figure out a way to make this happen for Thanksgiving, add the recipe to your list of desserts to make asap. Trust me, you won’t regret it.
Make ahead tip: Prepare cake up to two days ahead of time and wrap tightly with seran wrap.
Gah, I am seriously powerless to resist a bundt cake – have to make this! The vanilla bean caramel sauce is the perfect topping!
Gorgeous cake, Lauren! Anything with caramel is a winner in my book!
Such a lovely sounding cake!
This cake definitely has the air of being simple, but I can definitely see there is some complex flavor going on in here. The kind that always makes you crave just one more bite!
The cake sounds wonderful! Definitely deserving of a spot on the Thanksgiving table!
Lately I’ve been obsessing about apples and caramel together! This looks divine.
Great combination of ingredients! Thanks for the recipe!
I love this! Bundt cakes are one of my absolute favorite things- so beautiful and pretty. That caramel sauce looks just perfect!