CARAMEL APPLE BUNDT CAKE

The perfectly spiced, moist cake is studded with bits of juicy apple while ribbons of sweetened cream cheese swirl throughout. Drizzled with a creamy glaze and caramel sauce and you have me sitting here wondering why on earth this cake is not sitting in my kitchen right now. Let me amend that: I’m wondering why this cake is not sitting in my belly right now. (Jeez, not the whole thing, people, just a slice or three.)

I will be rectifying that immediately. And so should you, if you want my humble opinion. Don’t be put off by the long list of ingredients – this cake is quite simple in preparation and the beauty is that it actually tastes better the second day. So a huge bonus for me and you!

It can be made ahead of time for those times when you need/want a stellar dessert but the only time available to make it is 24 hours before you actually need the darned thing. Awesome!

INGREDIENTS:

CAKE:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 medium apples, for about 3 cups chopped
• 1 tablespoon lemon juice
• 3 tablespoons dark brown sugar
• 2 teaspoons vanilla, divided
• 1 1/4 cups vegetable or canola oil
• 2 cups granulated sugar
• 3 large eggs

CREAM CHEESE LAYER:

• 8 ounces cream cheese, room temperature
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg

GLAZE:

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons white sugar
• 2 tablespoons heavy cream
• 1/2 to 1 tsp vanilla

CARAMEL SAUCE:

• 4 tablespoons butter
• 1 cup firmly packed light brown sugar
• 1/2 cup half-and-half or whipping cream
• Pinch of salt
• 1 tablespoon vanilla

DIRECTIONS:

1. Generously grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, soda, cinnamon, nutmeg and salt. Set aside. Peel, core and dice 3 cups of apples. Toss the apples with the tablespoon of lemon juice to keep from browning. Add the dark brown sugar and 1 teaspoon vanilla and toss to combine. Set aside.
3. Using a handheld electric mixer or in the bowl of a stand mixer, blend the oil, sugar, and vanilla until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be quite thick. Drain any excess liquid from the apples (if any) and stir the apple mixture into the batter. Don’t overmix! Pour the batter evenly into the prepared pan.
4. .........
5. .................
6. ........................

for full directions : www.melskitchencafe.com

Share this post