First-of-Fall Apple Bundt

Ingredients

• 2 large apples (about 1 pound / 455 g), peeled and cored
• 1 tablespoon granulated sugar, for the apples
• 1 tablespoon all-purpose flour, for the apples
• ½ teaspoon ground cinnamon, for the apples
• 2¾ cups (374 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1½ cups (300 g) brown sugar
• 3 large eggs, at room temperature
• ½ cup (120 ml) pure maple syrup
• 1 cup (240 ml) neutral oil
• 1½ teaspoons pure vanilla extract
• ½ cup (120 ml) full-fat buttermilk, at room temperature
• Confectioners’ sugar, for dusting, optional
• 8 tablespoons (113 g) unsalted butter, for the optional caramel
• 1 cup (200 g) brown sugar, for the optional caramel
• ¼ cup (60 ml) evaporated milk, half-and-half, or cream, for the optional caramel
• 1 teaspoon pure vanilla extract, for the optional caramel

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat a 10-cup Bundt pan, preferably one with a simple design, with baker’s spray, or butter and flour it and tap out the excess.
2. Cut the apples into small chunks, keeping them under ½ inch. Put them in a large bowl and toss with the granulated sugar, 1 tablespoon flour, and ½ teaspoon cinnamon; set aside.
3. Whisk the 2¾ cups flour, remaining 1 teaspoon cinnamon, baking powder, baking soda, and salt together in a medium bowl.
4. In a large bowl, whisk the brown sugar and eggs until smooth and slightly thickened. Whisk in the maple syrup, then gradually add the oil while whisking until the mixture is glossy and emulsified.
5. Whisk in the vanilla. Add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until the flour disappears.
6. Fold in the prepared apple chunks and any juices in the bowl. Scrape the batter into the prepared Bundt pan and smooth the top.
7. Bake for 55 to 65 minutes, until the cake is deeply golden, springs back when lightly pressed, and a tester inserted near the center comes out clean.
8. Cool the cake in the pan on a rack for 15 minutes. Carefully invert it onto the rack and let it cool completely. Dust with confectioners’ sugar if serving without caramel.
9. For the optional caramel, melt the butter in a medium saucepan over medium heat. Add the brown sugar and milk, half-and-half, or cream; bring to a gentle boil while stirring, then cook for 2 to 3 minutes until smooth and slightly thickened.
10. Remove the caramel from the heat and stir in the vanilla. Let it cool until thick but pourable, then spoon it over the cooled cake. Allow the caramel to set slightly before slicing.