Apple Bundt Cake Drizzled with Caramel Sauce

Serving: This cake pairs wonderfully with vanilla ice cream or whipped cream.
Storage: Store at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container.
Freezing: Wrap the cake (without caramel) tightly in plastic wrap and freeze for up to 3 months. Thaw and drizzle with caramel before serving.
Variations
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-Free: Use almond milk with 1 teaspoon vinegar instead of buttermilk, and coconut cream instead of heavy cream.
Extra Spice: Add ¼ teaspoon ground cloves or allspice for a deeper spiced flavor.
FAQ
1. Can I use a different type of apple?
Yes! Granny Smith gives a tart contrast, while Honeycrisp or Fuji adds natural sweetness.

2. What if my caramel sauce hardens too quickly?
Reheat it gently on low heat, stirring until smooth.

3. Can I make this cake ahead of time?
Yes! Bake the cake a day in advance, then add the caramel sauce before serving for the best flavor.

This Apple Bundt Cake Drizzled with Caramel Sauce is a deliciously rich and comforting dessert that’s easy to make yet impressive enough for any gathering. Enjoy!