Apple Bundt Cake With Caramel Glaze Recipes

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

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

CARAMEL-APPLE BUNDT® CAKE

Steps:

• Place apple chunks into a pot and cover with water; bring to a boil. Reduce heat to medium-low, add corn syrup, and cook until water has reduced, about 3 minutes. Pour off water and set softened apple aside.
• While apple is cooking, prepare glaze: Mix powdered sugar, melted butter, and vanilla together in a bowl; stir until desired viscosity. Set aside in a place where it will keep warm.
• Prepare caramel topping: Mix brown sugar and white sugar together in a bowl. Mix oil, milk, and corn syrup together in a second bowl.
• Place a medium saucepan over low heat. Alternate pouring in the dry and liquid mixtures, starting and ending with the dry. Cook and stir until boiling. Continue to cook and stir until caramel is about as viscous as pudding. Remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan (such as Bundt®).
• Prepare cake batter: Mix flour, sugar, baking powder, salt, and baking soda together in a mixing bowl. Pour in melted butter, eggs, and softened, drained apple. Blend with a hand mixer, going from low speed to medium-high and back to low to evenly distribute the ingredients.
• Pour almost all of the batter into the prepared pan, leaving a very small amount for swirling. Randomly spoon caramel on top of the cake batter, then pour remaining cake batter on top. Drag a knife across the surface of the caramel and cake batter to create a swirling effect.
• Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• Remove from the oven and let cool in the pan for 10 minutes. Tap the pan firmly a few times and gently shake to loosen cake. Invert cake onto a plate, then immediately drizzle glaze on top and sprinkle with crushed almonds.