Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

I made this cake because I wanted to bake something using some of the gorgeous fall apples that are coming into season.

This post also coincides with National Apple Dumpling Day, which is September 17.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

I’m also participating in Apple Week with a dozen other bloggers this week.

We’re all posting at least one new apple recipe this week on our blogs and this is my contribution for the week.

MY OTHER RECIPES

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

The cake also does double duty for my Banana Bread Fest series, my fourth banana bread recipe. Technically though, it’s not really banana bread.

It’s definitely more cake-like than bread-like, lighter and with a more delicate crumb and an airier texture than banana bread. However, the banana, in addition to the yogurt incorporated into the cake batter, really helps to keep it moist, soft, and tender.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

The cake’s favor leans much more toward apple than banana, and the spices I used including cinnamon, ginger, pumpkin pie spice, nutmeg, and cloves accentuate and complement the flavor of the apples.

If you don’t keep all of those spices on hand, don’t worry about it and use what you do have.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

I mixed up the batter by hand with a whisk, in one big bowl, by melting some butter, adding a little oil, sugar, eggs, yogurt, spices and whisking. After folding in some diced apples, mashed banana, and flour, the batter was ready in no time.

The selling point of this cake is not how easy it is to make or how the bits of apples in each bite are like little fruit surprises with a great chewy texture.

The selling point is the glaze.

I have made hundreds and hundreds of batches of glaze and frosting in my life and this vanilla caramel glaze is my number one favorite frosting or glaze, ever. It even surpasses chocolate-peanut butter buttercream and it’s hard to compete with chocolate + peanut butter + butter, but this glaze is my kryptonite.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

If you like caramels, you’ll love it. It’s buttery, caramely, rich, smooth, decadent, sweet, and full of robust vanilla flavor. At room temperature, it stays soft and although it will set up and crystallize a tiny bit over time, it stays satiny and smooth.

Imagine biting into the creamiest, richest, most intense caramel that’s ever passed your lips, then infusing it with cream, sugar and vanilla, and then glazing a cake with it.

That’s what we have here and it makes store-bought jarred caramel sauce look like a pathetic excuse of a brown runny syrup that you’ll never be able to look at in quite the same way.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

This recipe makes a generous-sized Bundt cake and since we didn’t need an entire cake just laying around, I sent half the cake with Scott, who was going back to his office after dinner to get some work done. He put out the cake at 9pm and apparently others in the building who were also working late had a case of the midnight munchies because he said that when went back into the breakroom a little after midnight, the entire cake was gone.

I guess they liked it.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze - Apple cake meets banana bread with a to-die-for glaze! Best.ever.

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze – Apple cake meets banana bread with a to-die-for glaze! Best.ever.

Ingredients:

Cake

1/4 cup unsalted butter, melted

1/4 cup canola or vegetable oil

5 to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt is preferred, sour cream may be substituted)

2 large eggs

1 cup granulated sugar

1/4 cup light brown sugar, packed

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon pumpkin pie spice

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup mashed ripe bananas (about 1 1/2 large bananas)

1 cup finely diced apples (1 medium apple; I used one unpeeled Gala apple)

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt, optional and to taste

Vanilla Caramel Glaze

Makes about 1 cup glaze, enough to generously glaze the cake

1/4 cup unsalted butter, melted (half of 1 stick)

1/3 cup light brown sugar, packed

2 tablespoons cream or milk

1 tablespoon vanilla extract

1 1/2 to 2 cups+ confectioners’ sugar, sifted (must be sifted)

Directions:

Cake

Preheat oven to 350F and spray a 12-cup Bundt cake pan or tube cake pan very well with cooking spray (I usePam For Baking with Flour and it worked so well for me that this cake literally fell out of the pan while I was beginning to inverting it before I was properly set up to catch the cake on a cutting board) or grease and flour the pan; set aside.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add canola oil, yogurt, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, cloves (all spices should be added to taste and if you don’t have all of them on hand, not a big deal to omit some) and whisk until batter is smooth and silky, about 1 minute of vigorous whisking. Add the bananas, apples, and stir to combine. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix and over-develop the gluten, which would result in a tougher cake. Pour batter into prepared pan and bake for about 39 to 43 minutes, or until a cake tester comes out clean (or insert a sharp long-blade chef’s knife and it should come out clean). Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.

While cake is cooling, make the caramel sauce. Optionally, while cake is cooling poke approximately 25 holes in the top surface of the cake with a chopstick or popsicle stick. The holes will allow the glaze to seep into the cake’s interior, creating a delicious caramel-apple flavor; the drawback is that it’s not quite as pretty when sliced, but since you’re not likely going to take pictures of the cake’s interior surfaces, I’d poke the holes.

Vanilla Caramel Glaze

Note: This is a fast moving recipe; have everything in place before you begin.

In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously. Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.

After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze is whisks up smooth, silky, and free from lumps). Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately. Cake will keep for up to 5 days in an airtight container at room temperature. If there is extra unused glaze, it can be stored in an airtight container in the refrigerator for up to 1 month; gently reheat it in the microwave prior to glazing another dessert.

Only Eats

Related Recipes

Caramel Apple Bars (GF with vegan adaptation) – Caramely and gooey and the chunky apples pieces and oats give a great chewiness

Spiced Apple Pie Smoothie (vegan, GF)

Banana Bread with Vanilla Browned Butter Glaze – Week 1 of Banana Bread Fest

Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Week 2 of Banana Bread Fest

Pumpkin Banana Bread with Browned Butter Cream Cheese FrostingWeek 3 of Banana Bread Fest

Do you have any favorite apple recipes?

Feel free to link up your favorite apple recipes

Check out these ladies’ blogs this week for their apple recipes

4 Sisters from Crumbs and Chaos
Carrie from Bakeaholic Mama
Cassie from Bake your Day
Ali from Jam Hands
6 Sisters from Six Sisters Stuff
Jocelyn from Inside BruCrew Life
Aimee from Shugary Sweets


Thanks for the Cooking With Trader Joe’s Cookbook Giveaway entries and have a great week!

127 comments on “Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze”

  1. I’m definitely loving the easiness of this and that decadent glaze! I may have to make this for Jason’s family – it’ll get my some major brownie points with his mom!

  2. The glaze does sound pretty amazing! My mom makes the best apple cake, but never with glaze. I might have to drop the suggestion. ;) I have an apple recipe this week, too! ‘Tis the season. I must stop eating all the apples, though. How can I cook with them?!

  3. Another one in love with that glaze, I bet it works so well with all the fall flavours of the cake.

  4. This sounds like a very yummy cake and glaze. Looking to make apple cupcakes next week. The planned caramel topping might just have to be substituted with your glaze recipe :)

  5. This looks fabulous Averie!! That glaze is very similar to mine, YUMMERs.

  6. Averie, this looks scrumptious! Love the glaze…. I want to eat a bowl of it!

  7. Mmmmmm. That would be just about perfect with my morning cup of coffee. Love the idea of co-mingling bananas and apples, and that glaze really does look over-the-top delicious.

    As a Washingtonian, I am extra super excited for apple season. Every year we drive over the mountains and bring back boxes and boxes of fresh-picked apples and then I set about destroying my kitchen making more applesauce and apple butter than our family of three can possibly eat over the winter.

    These last couple of days, though, I’ve been craving hot spiced apple cider. Might have to brew some of that up in the Crock Pot today. Cheers to fall!

  8. Wow…that looks incredible! I have been looking for apple recipes all week to make for the start of the sweet new year. I will have to save this one for my next fall party!

  9. This is gorgeous, I think I could just drink that glaze!!

  10. My mouth is watering! This cake looks phenomenal. I definitely want to participate in the great apple bake-off and make this, namely for that ridiculous glaze. I kinda want to just eat that with a spoon:)

  11. Hi Averie. Your cakes and breads are looking amazing lately. I think you’ve got something here. I love bundt cakes, they are just so fun to make and top that with a carmel glaze, yum! Zoe has the day off tomorrow so maybe we will bake up one of these to celebrate fall. You did a great job with topping the glaze. That is one of the hardest parts for me. Great recipe yet again girl!

    xoxo,
    Jackie

    • Thanks, Jackie! I decided after reading my own archives and making more from-scratch cakes that I am taking a cake-mix-cake break. And I’m loving it. The glazes…I have decided that you can go artful and slightly messy OR it has to be perfectly applied to look good. And there is no way I can do ‘perfectly applied’ so it’s gotta be the former :)

  12. YUM! I am sold on just about anything “spiced,” especially in bundt form. I can’t help but giggle everytime I see a bundt cake because I think, “There’s a hole in this cake.” Haha.

  13. What a beautiful dessert! I love baking with cloves; they bring amazing flavor that I find complements many fruits. I know that I would love that glaze. My Dad takes all of my leftovers to work and they are gone in no time, even ones that I don’t think are the best they can’t stop talking about.

  14. Oh. My. Goodness. It’s like you made this cake just for me! :) These are really some of my favorite flavors and I cannot wait to make this! That glaze looks unbelievable.

  15. This looks fabulous, great use of apples and a gorgeous fall-themed recipe! Apples seem to be my theme lately too since our tree is exploding with them and that’s not a bad thing! :-) I like pretty much anything that’s apple cinnamon flavor.

  16. Oh Averie, this cake looks fantastic. What a delicious way to enjoy Fall and its wonderful apple bounty!

  17. That is one gorgeous bundt cake–especially with the glaze (kind of reminds me of layered ribbons of deliciousness)! All of your great frosting recipes have made me wonder if there is a national Frosting Day. If not, I think there should be–are you in?!?!

    • layered ribbons of deliciousness = If I was trying to create a mood with a glaze (if that’s possible) THAT is the mood & vibe I was going for! It is like ribbons of deliciousness and I do love the idea of a Natl Frosting Day. I would be SO in!

  18. Oh my, your bundt cake looks wonderful! It really reminds me of fall :)

  19. Beautiful! And I am taking note of your glaze…wow!

  20. Mmmmm… looks delicious, and so perfect for the Fall! I am definitely going to have to try this soon!

  21. Yay for an awesome easy cake that looks super incredible!!! I am in love with that glaze. Although I’m not sure it would make it onto the cake because I would be spooning it into my mouth like crazy!!! Thank you so much for being part of Applicious Week with us:-)

  22. I love bundt cakes, this is just gorgeous! And that glaze looks to-die-for!

  23. WOW … gorgeous and I’m sure delicious!! I need apples and bananas STAT!

  24. Just finished baking this cake as two loaves. Getting ready to prepare glaze. Smells amazing! My son can’t wait to try it!

    • No.Way. This is the FASTEST I think anyone has ever made a recipe! OMG WOW!!! Please LMK how it goes with the glaze and the loaves and what you think of it all! Can’t wait to hear how two loaves vs. 1 big bundt works!

      • Cake was a hit! Glaze turned out great. I usually end up with lumpy glazes, but not this one! I didn’t have a12 cup bundt pan and the two loaves turned out just fine.

      • So glad the two loaf pans worked out, that the cake was a winner, and that glaze wasn’t lumpy and worked! And of all glazes, that one can be prone to lumps after stirring in the powdered sugar so if you can nail that one, you can do any! Thanks for making this and LMK! Makes my day!

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