Gluten Free Caramel Apple Brandy Bundt Cake

This may be the best bundt I’ve ever made. Bold statement, I know, but so far I’ve eaten four slices of this cake since finishing the photoshoot and honestly, if it wasn’t 10pm and if I wasn’t already way too tired thinking about work tomorrow, I’d walk the 20 feet to the kitchen and sneak a 5th. It has apples (loads of them – both in chunked and grated form for maximum moistness), it has Calvados, a gorgeously-apply French apple brandy, it has fall spices, and it is absolutely soaked in a caramel apple brandy glaze. You heard that all correctly. These aren’t the droids you’re looking for but it sure is the cake you’ve been seeking.

I’ve dreamt about the idea of this cake for weeks now – especially hung up on the idea of using Calvados in a cake. I first tasted the high-proof and unbelievably rich French liquor in Deaville, France – just next to Normandy, on a lovely winter trip. It was in this quaint little French village that I got to try the famed apple liquor. Thankfully, I had the fortitude to down mine in one sip, with a glorious burst of apple and deep amber. Not sure how I managed it – when I sipped on a glass last night while waiting for the bundt to bake, it was a bit stronger than I remembered.

So, long story short, I give you one of the most incredible bundts you’ll ever make (if it isn’t, let me know what bundt is!! maybe we can have a bundt bake off). If you’re into apples, try our apple cranberry crisp, or if you’re getting into the fall spirit, check out our other awesome pumpkin chocolate chip bundt, or these Irish Cream cupcakes, or this hazelnut pear upside down cake or these pumpkin madeleines!

Print Recipe

5 from 1 vote

Gluten Free Caramel Apple Brandy Bundt Cake

This spiced apple bundt is perfectly moist and infused with French apple brandy with a caramel brandy glaze

Prep Time45 minutes mins

Cook Time1 hour hr 25 minutes mins

Cooling time35 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: apple, apple brandy, apple cake, banana cake, brandy, bundt, calvados, caramel, caramel apple, easy, gluten free

Servings: 12 people

Calories: 350kcal

Author: Amelia Farber

Equipment

• 10-cup bundt pan
• Grater
• Small saucepan

Ingredients

For the bundt cake:

• 3/4 Cup salted butter melted
• 1 Cup white sugar
• 1/2 Cup packed brown sugar
• 3/4 Cup sour cream
• 3 large eggs
• 1/4 Cup Calvados or other apple brandy
• 2 tsp vanilla extract
• 1 1/2 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum, add 3/4 tsp of it now)
• 1 1/2 Cup blanched almond flour
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 1/2 pounds peeled, cored apples .75 pounds cubed, .75 pounds grated

For the caramel sauce:

• 1 cup white sugar
• 6 Tbsp salted butter room temperature
• 1/2 Cup heavy cream
• 2 Tbsp apple brandy
• 1/2 tsp salt

For the caramel brandy glaze:

• 1/4-1/2 Cup caramel sauce
• 1 1/2 Cups sifted powdered sugar
• 3 Tbsp apple brandy

Instructions

To make the bundt cake:

• First, preheat the oven to 350° Fahrenheit and generously grease a 10-cup bundt pan with room temp butter (not melted) then set aside. In a large bowl, whisk together the butter, sugar, brown sugar, eggs, sour cream, vanilla, and calvados or other apple brandy. Add in the flour, almond flour, baking powder, salt, and all spices and stir until fully combined. Finally, peel and core your apples, and cut half of them into 1/2 inch chunks, and grate the rest. Add all of the grated and chunked apples into the batter and stir until smooth.
• Pour batter into the bundt pan and smooth top, then bake for 70-85 minutes or until a skewer inserted into the center of one side of the cake comes out clean. Let the cake cool nearly completely before turning out onto a serving platter.

To make the caramel sauce:

• In a small saucepan, constantly stir the white sugar over medium heat until the sugar begins to melt and clump. Continue stirring constantly until sugar has completely melted, then add in the room temp butter and stir vigorously until butter is completely combined. It may be easier to take the pan off of the heat to finish stirring this together then put back on the heat while drizzling in the heavy cream and stirring until smooth. Continue to boil for one minute until slightly thicker, then remove from heat, add in the apple brandy, and stir until smooth. Pour caramel into a bowl and leave in the fridge to cool and thicken.

To make the caramel apple brandy glaze:

• In a cereal bowl, combine 1 1/2 cups of sifted powdered sugar with three Tbsp of apple brandy, and 1/4-1/2 cup of the cooled caramel sauce. Stir with a spoon or whisk until smooth, and add more caramel sauce if the glaze is too thick to pour.
• Once cake has cooled a bit, turn out onto a platter and pour glaze over the top – then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cake!

Food photography and styling by Amelia Farber