One of my favorite fall combinations – apple and caramel.
I love it, oh, so many ways. Here is one of my favorites.
I just discovered a new favorite way to enjoy apples and caramel together – Apple Caramel Bundt Cake.
This recipe came from my good friend Deb back in Minnesota. She promised me I would love it and as always, she was right!
It was part of the dessert buffet at my Mummies Night Out fundraiser and got lots of rave reviews. I thought it looked darling with my Halloween cake bunting I made for the party.
The cake is full of goodness – apples and pecans but the best part is the entire thing is bathed in caramel sauce!
I made the cake in the morning because of time restraints and it was delicious but I think it would be amazing to eat it smothered in the caramel sauce warm out of the oven. Heaven!
I have issues with getting cakes out of cake pans all in one piece. The bath of caramel helps to hide a multitude of sins! Or at least no one is going to care that it doesn’t look perfect after they taste it!
Caramel Apple Bundt Cake
2 C sugar
1 1/2 C canola oil
2 tsp vanilla extract
3 C cake flour (Deb says she used regular and it worked fine)
1 tsp salt
1 tsp baking soda
3 C apples, chopped and peeled (I used jonagold)
1 C pecans, coarsely chopped
Preheat oven to 350 degrees
Grease and flour bundt pan, set aside.
In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla.
Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into bundt pan and bake for one hour or until cake tests done.
1/2 C butter
1/4 C milk
1 C brown sugar
pinch of salt.
In a medium saucepan, combine all ingredients for sauce; boil for 3 minutes, stir constantly. Set aside.
When cake is done, let cool in pan for 10 minutes on a wire rack. Remove cake to platter; slowly pour caramel topping over warm cake and serve. I poked holes in the cake with a bambook skewer before pouring the caramel sauce over it.