Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

This is the third and final recipe from the dessert table at Mummies Night Out.
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.

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.

Bundt Cake

The cake is full of goodness – apples and pecans but the best part is the entire thing is bathed in caramel sauce!

Bundt Cake

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!

Bundt Cake

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 boing to care that it doesn’t look perfect after they taste it!

Bundt Cake

Caramel Apple Bundt Cake
 
Ingredients
  • 3 eggs
  • 2 C sugar
  • 1½ 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
Caramel Sauce:
  • ½ C butter
  • ¼ C milk
  • 1 C brown sugar
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour bundt pan, set aside
  3. In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla
  4. Combine flour, salt and baking soda; add to egg mixture
  5. Stir in apples and pecans
  6. Pour into bundt pan and bake for one hour or until cake tests done
Caramel Sauce:
  1. In a medium saucepan, combine all ingredients for sauce; boil for 3 minutes, stir constantly
  2. Set aside
  3. When cake is done, let cool in pan for 10 minutes on a wire rack
  4. Remove cake to platter; slowly pour caramel topping over warm cake and serve
  5. I poked holes in the cake with a bambook skewer before pouring the caramel sauce over it
  6. The Caramel Apple Bundt Cake was originally shared over to Portland Mama - just click on over here!
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Denise says

    I’m looking forward to trying this recipe. For today I had some ripe bananas, so I just made your Best Banana Bread recipe. I guess I’m on a HBM roll, because on Sunday I’m making the Oreo Cookie Cupcakes for my daughters soccer party. Thanks for all the great recipes.

  2. Brandi says

    I am going to make this tonight but it’s to eat tomorrow, first do you think it needs to be refrigerated? 2nd should I wait until tomorrow to pore Carmel on?
    Thanks this looks fabulous!!

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