Apple Bundt Cake With Caramel Glaze

Submitted by Kittencalrecipezazz

"A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 12

ingredients

• CAKE

• 709.77 ml flour
• 9.85 ml cinnamon
• 4.92 ml baking soda
• 2.46 ml baking powder
• 453.59 g apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
• 4.92 ml salt
• 295.73 ml brown sugar
• 354.88 ml vegetable oil
• 236.59 ml white sugar
• 3 large eggs
• 14.78 ml vanilla
• 236.59 ml chopped pecans

• CARAMEL GLAZE

• 118.29 ml butter (no subs!)
• 236.59 ml brown sugar
• 59.14 ml half-and-half cream
• 4.92 ml vanilla

directions

1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Grease a 12-cup bundt pan.
4. In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
5. Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
6. In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
7. In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
8. Gradually beat in the remaining flour mixture until combined.
9. Fold in the chopped apple mixture and pecans into the batter.
10. Transfer to prepared bundt pan.
11. Bake for about 1 hour or until the cake tests done.
12. Transfer the cake to a rack then prepare the caramel glaze.
13. To make the glaze: melt butter in a small heavy-bottomed saucepan.
14. Whisk in 1 cup brown sugar then the half and half or cream.
15. Continue whisking until the glaze is smooth and comes to a boil.
16. Add in 1 teaspoon vanilla, and remove from heat.
17. Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
18. Let the cake sit for 15-20 minutes to absorb the glaze.
19. Turn the cake onto a platter, then pour the remaining glaze over the cake.
20. Let stand until cool (at least 1 hour) before slicing.

Reviews

[rhondalynne]

I've made this twice in the past week! Very moist, tasty, the glaze soaks into the cake and adds a caramel apple flavor to it. I didn't have any idea how many apples make 1 lb., so I cut up 3 cups of apples. I substituted applesauce for the vegetable oil, and the second time I made this recipe, I substituted 1 cup of whole wheat flour for 1 cup of the flour that the recipe called for. Still just as tasty!

 

[Margaret H.]

This cake is absolutely divine. Instead of cup of pecans, I did 1/2 nuts and the remaining 1/2 raisins.....love..love..love this recipe.

 

[Elisabeth W.]

I have made this twice now. Delicious recipe. I made it exactly as described. Two large Granny Smith apples makes about a pound. Let the caramel sit for 30-45 minutes to thicken so that it sticks better when you pour.

 

[joe_barboza]

This recipe is a total winner. Just make sure to let the cake really cool or it will stick! So moist!

 

[ColleenInOregon]

Flipped it out of the bunt pan early and some got stuck, but it was delicious!