Double Apple Caramel Bundt Cake Recipes

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.

DOUBLE CARAMEL APPLE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer,) Cream butter and sugars on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined. In alternate batches, add dry ingredients and buttermilk, mixing until just combined. Fold in apples with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into prepared bundt pan.
• Bake for 50-55 minutes, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using the handle of a wooden spoon, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like. Enjoy!

CARAMEL APPLE BUNDT® CAKE

Steps:

• Combine heavy cream, butter, vanilla, and salt for caramel sauce in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
• Combine sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture; stir constantly as caramel mixture will bubble up and steam. Continue cooking over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Prepare cake: Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl until combined.
• Beat together brown sugar, butter, and white sugar in a large bowl until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined. Add in 1/2 of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt® pan and smooth into an even layer.
• Bake in the preheated oven until a bamboo skewer inserted into the cake comes out with a just few moist crumbs, 55 to 60 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edge to loosen and remove cake to a wire rack and cool completely, 15 to 30 more minutes.
• Just before serving, pour remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it a pourable consistency.

DOUBLE APPLE BUNDT CAKE

Steps:

• Center a rack in the over and preheat to 350°F.
• Butter and flour a 9-10 inch bundt pan.
• Whisk together the dry ingredients, flour through salt.
• Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.
• Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter.
• Reduce the mixer speed to low and beat in the apple butter.
• Add the grated apples and mix to completely blend.
• Add the dry ingredients, mixing only until they disappear into the batter.
• Using a rubber spatula, fold in the nuts and raisins.
• Turn the batter into the bundt pan and smooth the top of the batter with the spatula.
• Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.
• Transfer the cake to a wire rack to cool for 5 minutes before unmolding.
• Cool completely before serving.
• The cake taste much better after a day or two.