Bundt Cake with Butterscotch

Oh my goodness, let me tell you about this Bundt Cake with Butterscotch that’ll make you the star of every potluck and holiday gathering! I’ve been making this Brown Butter Apple Bundt Cake with bourbon butterscotch sauce for years, and it never fails to disappear faster than you can say “seconds please.” The first time I made it, my neighbor actually knocked on my door asking what smelled so incredible – that’s how good this cake is!

Picture this: a moist, spiced cake packed with tender apple pieces, all wrapped up in that beautiful Bundt shape. But here’s the real showstopper – that rich, velvety butterscotch sauce with just a hint of bourbon warmth. Trust me, once you drizzle that golden goodness over the cake, you’ll have people begging for the recipe. I always make extra sauce because folks love to pour it over their slices (and sometimes sneak spoonfuls straight from the jar!).

What I love most is how the brown butter adds this incredible nutty depth to the cake, while the apples keep every bite perfectly moist. It’s become my go-to dessert for fall birthdays, Thanksgiving, and honestly… any Tuesday that needs brightening. The best part? It’s easier to make than you’d think, and that sauce? Pure magic in a saucepan.

Table of Contents

Ingredients for Bundt Cake with Butterscotch

Alright, let’s gather our goodies! I’ve learned over the years that using quality ingredients makes all the difference with this cake. Here’s everything you’ll need to create that magical Bundt cake with butterscotch goodness:

• 3 cups all-purpose flour – spoon and level it, don’t scoop directly from the bag!
• 2 teaspoons baking powder – make sure yours is fresh for maximum rise
• 1 teaspoon baking soda – this helps balance the apples’ acidity
• 1 teaspoon ground cinnamon – I always reach for Ceylon cinnamon for its warm sweetness
• 1/2 teaspoon ground nutmeg – freshly grated if you’re feeling fancy
• 1 teaspoon salt – just regular table salt works perfectly
• 1 cup unsalted butter, browned – trust me, browning it first is worth every extra minute
• 1 1/2 cups granulated sugar – helps create that perfect crumb
• 1/2 cup packed light brown sugar – pack it firmly into your measuring cup
• 3 large eggs – room temperature is best for even mixing
• 1 tablespoon vanilla extract – the good stuff, no imitation here
• 3 cups apples, peeled and diced – I love Honeycrisp or Granny Smith for their texture

For that irresistible butterscotch sauce:

• 1 cup unsalted butter – no substitutes here, we want the real deal
• 1 cup packed light brown sugar – this gives the sauce its deep caramel flavor
• 3/4 cup heavy cream – makes the sauce luxuriously smooth
• 2 tablespoons bourbon – optional but oh-so-worth it
• 1 teaspoon vanilla extract – adds that final layer of flavor

See? Nothing too crazy, just good, honest ingredients that come together to make something truly special. I always set everything out before starting – it makes the baking process so much smoother!

How to Make Bundt Cake with Butterscotch

Alright, let’s get baking! This is where the magic happens. I’ve made this cake so many times I could probably do it in my sleep, but I’ll walk you through every step to ensure yours turns out perfectly. Grab your favorite mixing bowl and let’s create something amazing!

Preparing the Cake Batter

First things first – grease that Bundt pan like it’s your job! I use either butter and flour or my homemade cake goop (equal parts flour, oil, and shortening) to make sure every beautiful curve of the cake releases perfectly. Nothing’s worse than a stuck Bundt cake!

Now, whisk together all your dry ingredients – the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to distribute everything evenly. In another bowl, beat that gorgeous browned butter with both sugars until it’s light and fluffy. This is key – don’t rush it! Add eggs one at a time, mixing well after each, then stir in the vanilla.

Here’s my trick: alternate adding the dry ingredients with a splash of whatever liquid the recipe calls for (though this one doesn’t need extra liquid thanks to those juicy apples!). Start and end with dry ingredients, mixing just until combined after each addition. Gently fold in those diced apples – I like to toss them with a bit of the flour mixture first to prevent sinking.

Baking the Bundt Cake

Pour that beautiful batter into your prepared pan – it should be about 3/4 full. Smooth the top gently, then pop it into a 350°F oven. Set your timer for 60 minutes, but don’t be surprised if it needs up to 70. Ovens vary, so start checking at 60 minutes with a toothpick. You want moist crumbs, not wet batter.

When it’s done, let it cool in the pan for exactly 15 minutes – no more, no less. This is the sweet spot for easy removal. Then carefully invert it onto a cooling rack. If it sticks a bit, gently loosen the edges with a butter knife. Walk away and let it cool completely before saucing – I know it’s hard to wait, but hot cake makes runny sauce!

Making the Butterscotch Sauce

While the cake cools, let’s make that showstopper sauce. Melt the butter in a saucepan over medium heat, then whisk in the brown sugar until it dissolves. Add the heavy cream and bring it just to a boil – watch closely as it can bubble over quickly! Reduce to a simmer and let it thicken for about 10 minutes, stirring occasionally. You’ll know it’s ready when it coats the back of a spoon.

Remove from heat and stir in the bourbon and vanilla – careful, it might sputter a bit! The alcohol cooks off, leaving just incredible flavor. Let it cool slightly before drizzling over your cake. Pro tip: warm the sauce slightly if it thickens too much before serving. And yes, extra sauce on the side is always a good idea!

Why You’ll Love This Bundt Cake with Butterscotch

Okay, let me count the ways this cake will steal your heart (and probably your waistline)! Here’s why it’s been my go-to dessert for years:

• That texture though – The brown butter and apples create the most impossibly moist crumb that stays tender for days
• Warm spice perfection – Cinnamon and nutmeg give just the right cozy hug without overpowering the other flavors
• Easy elegance – The Bundt shape does all the fancy work for you – no frosting skills required!
• Crowd-pleasing magic – The bourbon butterscotch sauce takes it from “nice cake” to “OMG what is this sorcery?!”
• Secret weapon – It actually gets better the next day as flavors meld together beautifully

Seriously, this cake has saved me at potlucks, impromptu gatherings, and those “I need dessert NOW” moments more times than I can count. One bite and you’ll understand why!

Tips for Perfect Bundt Cake with Butterscotch

After making this cake more times than I can count, I’ve picked up some tricks that guarantee success every time. First – don’t skimp on greasing that Bundt pan! Every nook and cranny needs love. My foolproof method? Brush melted butter into every groove, then dust with flour and tap out the excess.

When testing doneness, don’t just rely on the toothpick test. The cake should spring back lightly when touched, and you’ll see it pulling away slightly from the pan’s edges. If it’s browning too fast, tent it loosely with foil during the last 15 minutes of baking.

For the sauce, patience is key. Let it simmer until it coats your spoon thickly – it’ll continue thickening as it cools. If it separates, just whisk vigorously off heat. And here’s my secret: warm the cake slightly before serving so that glorious butterscotch sauce melts beautifully over each slice!

Ingredient Substitutions & Notes

Listen, I know we don’t always have every ingredient on hand – life happens! Here are my tried-and-true swaps that still keep this cake tasting amazing:

• Apples: While I adore Honeycrisp for their perfect balance of sweet-tart, Granny Smith works beautifully too. No fresh apples? Unsweetened applesauce (reduce to 2 cups) can pinch-hit in a pinch.
• Bourbon: The alcohol cooks off, leaving just incredible flavor. But if you’re avoiding it, use 2 tablespoons of apple cider or even strong brewed chai tea instead. The spices in chai complement the cake perfectly!
• Brown Butter: If you’re short on time, regular melted butter works – but brown it if you can! That nutty depth is worth the extra 5 minutes of stirring.
• Heavy Cream: Half-and-half can substitute in the sauce, though it won’t be quite as luxuriously thick. For dairy-free, coconut cream works surprisingly well!

Remember: baking is part science, part art. These substitutions work because I’ve tested them myself when pantry emergencies struck. Your cake might taste slightly different, but it’ll still be delicious!

Serving Suggestions for Bundt Cake with Butterscotch

Oh, the possibilities! This cake shines bright all on its own, but why stop there? My absolute favorite way to serve it? Warm slices with a big scoop of vanilla bean ice cream melting over the top. The hot-cold contrast is heavenly! For fancy gatherings, I’ll dollop on fresh whipped cream with a sprinkle of cinnamon.

Morning coffee time? No judgment here – this makes a stellar breakfast cake (we’ll call it an “apple spice bread”). For holiday brunches, I’ll drizzle extra sauce and add candied pecans for crunch. And don’t forget – that butterscotch sauce makes an incredible dip for apple slices on the side!

Storing & Reheating Bundt Cake with Butterscotch

Here’s how I keep this cake tasting fresh-as-baked for days (if it lasts that long!). First, let the cake cool completely before storing – any warmth creates condensation that makes it soggy. I wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in foil – they thaw beautifully overnight on the counter.

The butterscotch sauce keeps in a jar in the fridge for up to 2 weeks. When ready to use, I reheat it gently in the microwave or over low heat, stirring in a splash of cream if it’s too thick. Pro tip: warm the cake slices for 10-15 seconds before serving – it makes that sauce cascade over the cake like liquid gold!

Bundt Cake with Butterscotch FAQs

Over the years, I’ve gotten so many questions about this cake – let me share the answers to the ones that come up most often!

Can I make this cake without bourbon?
Absolutely! The bourbon adds wonderful depth, but if you’re avoiding alcohol, substitute with 2 tablespoons of apple cider, orange juice, or even strong brewed chai tea. The cake will still be delicious – promise!

Help! My Bundt cake always sticks – what am I doing wrong?
Oh honey, I feel your pain! Here’s my foolproof method: melt 2 tablespoons butter and use a pastry brush to coat EVERY nook of that pan (yes, even the center tube). Then dust with flour and tap out excess. Let the cake cool in the pan for exactly 15 minutes before turning it out – any longer and it steams itself sticky.

Can I make this cake ahead of time?
You bet! In fact, the flavors get better after a day. Bake it up to 2 days ahead, wrap tightly at room temp, then make the sauce fresh before serving. The cake actually freezes beautifully too – just hold the sauce until you’re ready to serve.

What apples work best in this recipe?
I swear by Honeycrisp or Granny Smith for their perfect balance of sweet-tart and firm texture that holds up during baking. But honestly? Use whatever apples you love – just peel them first so you don’t get chewy bits in your tender crumb.

My butterscotch sauce is too thick/thin – how can I fix it?
Too thick? Warm it gently with a splash of cream. Too thin? Simmer it a few more minutes – it’ll thicken as it cools. Remember, it continues thickening off heat, so err on the thin side. And don’t panic if it separates – just whisk vigorously off heat!

Nutritional Information

Now, let’s be real – we’re not eating cake for its health benefits! But I know some folks like to keep track, so here’s the deal with this indulgent beauty. The nutritional values are rough estimates that’ll vary based on your specific ingredients and portion sizes.

A generous slice (about 1/12th of the cake) with that luscious butterscotch sauce comes in around 460 calories. You’re looking at a good balance of carbs from all those delicious apples and sugars, plus protein from the eggs and flour. The brown butter and heavy cream give it that rich, satisfying fat content that makes every bite so darn irresistible.

Remember, these numbers can change if you tweak the recipe – like using less sauce or swapping in different apples. And hey, my philosophy? Life’s too short to stress over every calorie in a homemade cake meant for sharing and savoring. Enjoy a slice, savor every bite, and maybe take an extra walk tomorrow!

Nutritional values are estimates and vary based on ingredients used.

Why This Bundt Cake with Butterscotch Is the Best

This Bundt Cake with Butterscotch is a dessert that’s as elegant as it is delicious. With a soft, moist crumb and a rich butterscotch glaze that drips beautifully down the sides, it’s the kind of cake that makes any occasion feel special. The warm, caramel-like flavor of butterscotch pairs perfectly with the tender cake, creating a decadent treat that’s hard to resist. Simple to prepare yet stunning to serve, this recipe is perfect for holidays, celebrations, or whenever you’re craving something indulgent.

Give this recipe a try and let me know in the comments how it turned out! And don’t forget to follow me on Facebook, Instagram, and Pinterest for more irresistible dessert ideas and baking inspiration.

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