Don’t you just want to dig into this Caramel Apple Tea Cake? A moist bundt cake full of flavors; apple cider tea, vanilla, cinnamon, fresh apple and caramel. Perfect with your favorite cuppa.
I absolutely adore apple season. I mean fall in general, but apple season especially. In my opinion, there is nothing quite like the smell of an apple dessert baking in your kitchen, and this Caramel Apple Tea Cake is no different.
It’s like the perfect air freshener, and you get to eat it!
This post is made in conjunction with a Fall Flavors recipe group, and I received products from these sponsors: The Republic of Tea, Melissa’s Produce, Torani, and Taylor & Colledge in return for posting this recipe. #FallFlavors
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It’s not a secret to anyone that knows me that I don’t start my day without a few cups of coffee. But in the evenings, I love to wrap my hands around a cup of hot tea while I watch television.
But baking with tea? Not something I have ever done. I have a Banana Berry Green Tea Smoothie, but nothing where I baked tea into a recipe. That was until today.
Fall Flavors Week
I have a super tasty week of recipes for you, as I kick off all things tasty and Fall Flavored! We were blessed with some fantastic sponsors, and I am going to show you how I used 4 of them in this one apple cake recipe!
For this recipe, I used apples from Melissa’s Produce, Apple Cider Tea from The Republic of Tea, vanilla bean paste from Taylor & Colledge, and caramel syrup from Torani.
Aside from those things, this tea cake is simple to make, as it starts with a vanilla cake mix and a box of vanilla instant pudding. I added in some cinnamon applesauce to replace the majority of the oil the cake mix calls for, which also reduces the calories, and works its own magic for not only the flavor but adds to the moistness of the cake, too.
How to Make a Caramel Apple Tea Cake
Begin by preparing a 10″ bundt pan with non-stick cooking spray. In a bowl with a mixer, combine cake mix, pudding mix, part of the brewed tea, eggs, oil, applesauce, vanilla paste and cinnamon. Beat for 2 minutes, then fold in shredded Melissa’s Produce apple.
Bake for about 45 minutes, let it cool for a few minutes before flipping it over onto a plate. While it’s warm, drizzle it with the Torani Caramel Syrup. It’ll soak into the cake, and give that apple cake the caramel goodness.
Let the cake cool slightly. While you are waiting, mix up the glaze, a combination of powdered sugar melted butter and Taylor & Colledge Vanilla Bean Paste. Pour it over the cake and serve immediately, or pop it in the fridge until you are ready to eat it. That will set that glaze up nicely.
I mean … c’mon. Just look at it.
Love it? Pin it!!
Don’t forget where you found the recipe for this Caramel Apple Tea Cake! Pin it to your favorite Pinterest recipe board before you go!
Adding Apple Tea Cake to my fall cake recipe favorites
As I said, fall, in general, has always been my favorite season. Not just the crisp air, and the beautiful colors, but all of the flavors and scents that come with it! Warm soup recipes, baked casseroles and comfort foods, and also my favorite spices: cinnamon, clove, ginger and nutmeg.
I have these four cakes that I make every fall at least once. They give you a wide choice of fall flavors and a great way to use your bundt pan, too!
Win a prize from our sponsors!
The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!
Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.
Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.
Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.
One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.
This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.
Follow the Fall Flavors Pinterest board for more fall recipe inspiration!
Let’s get to this easy Caramel Apple Tea Cake Recipe, shall we?
For the Cake:
- 1 (15.25 ounce) box of vanilla cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3 Apple Cider Tea Bags steeped in 1 cup boiling water, cooled, divided
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 cup applesauce (I used cinnamon applesauce)
- 2 teaspoons vanilla bean paste
- 1 cup apple, peeled and shredded
- 2 Tablespoons flour
- Drizzle of Caramel Syrup
For The Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- remaining 1/4 cup apple cider tea
- Preheat oven to 350 degrees and spray a bundt pan with non-stick cooking spray.
- In a mixing bowl on low combine cake mix, pudding mix, applesauce, eggs, vanilla paste, oil and 3/4 cup of the tea for 30 seconds. Increase speed to medium and beat for 2 minutes.
- Mix the shredded apple with flour, and fold into the cake batter.
- Pour into the prepared pan, bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Cool for a few minutes before inverting onto a plate. Drizzle with caramel sauce.
- Combine powdered sugar with vanilla bean paste and the remaining tea a little at a time until the desired consistency is reached. I like mine on the thicker side.
- Pour over cake. Serve immediately, or place in the refrigerator until ready to serve. Store leftovers in the fridge.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 291Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 357mgCarbohydrates: 57gFiber: 1gSugar: 42gProtein: 3g
Nutrition isn't guaranteed accurate.
Monday Fall Recipes
- Apple Butternut Squash Casserole by That Recipe
- Apple Pie Tacos Recipe by Blogghetti
- Apple Streusel Cheesecake Bars by Lemon Blossoms
- Apple Tea-ramisu by Jolene’s Recipe Journal
- Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
- Caramel Apple Cinnamon Rolls by Sweet Beginnings
- Caramel Apple Crisp by Big Bears Wife
- Caramel Apple Empanadas by Take Two Tapas
- Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
- Caramel Apple Spice Cupcakes by Daily Dish Recipes
- Caramel Apple Tea Cake by An Affair from the Heart
- Caramel Swirl Pound Cake by Family Around the Table
- Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
- Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
- Fall Harvest Potato Beet Soup by Frugal & Fit
- Fall Punch Mocktail by Kate’s Recipe Box
- Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
- Green Appletini Martini by Art of Natural Living
- Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
- Meyer Lemon Scones by A Kitchen Hoor’s Adventures
- Pear Almond Crumble Pie by Savory Moments
- Pear Brown Betty by Cookaholic Wife
- Plum Kuchen by Palatable Pastime
- Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen’s Kitchen Stories
- Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
- Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
- Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie
Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Torani, Republic of Tea, Taylor & College, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #FallFlavors Week recipes. All opinions are my own.
The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #FallFlavors Week posts or entry.