Double Apple Caramel Bundt Cake Food

DOUBLE APPLE CARAMEL BUNDT CAKE

Steps:

• Preheat the oven to 180C/160Fan/350F.
• Grease a 9 to 10 inch bundt tin very well, concentrating on all the nooks and crannies. I've been using "Goop" (homemade cake release) very successfully for the last few years!
• Whisk together the flour, baking powder, bicarbonate of soda and cinnamon.
• Cream together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple butter or sauce and don't worry if the batter seems curdled.
• Fold the dry ingredients into the creamed mixture gently until they disappear into the batter. Fold in the chopped apples, pecans and fudge chunks, if using.
• Pour this mixture into the Bundt tin and bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
• To make the the caramel glaze:
• Sieve the icing sugar into a medium bowl. Add 1-2 tablespoons of the caramel sauce and milk, adding more if the glaze is too thick. Drizzle the icing over the cake and top with fudge pieces and chopped pecans, if using.

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!

KARDEA'S CARAMEL APPLE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
• Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
• Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer 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 very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
• Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
• For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.

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 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.

CARAMEL APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
• Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
• Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
• Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
• Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

APPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees; if using a bundt pan, spray with nonstick cooking spray and set aside; if preparing as muffins, line 2 12-cup muffin tins with cupcake liners.
• Combine all dry ingredients in a large bowl and set aside.
• Shred apples and carrots in a food processor with a shredding disk, or using a hand-grater if a food processor is unavailable. Add raisins to mix and set aside.
• Mix eggs, vanilla, milk, and yogurt together using an electric mixer and beat until well combined. Slowly add in dry ingredients and continue to mix until combined.
• Add apples, carrots, and raisins to batter and stir until incorporated.
• If using a bundt pan, pour batter into pan and bake for 40 minutes or until a tester inserted in the middle comes out clean.

APPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix apples, cinnamon and sugar, set aside.
• Mix all the rest of the ingredients, mix well.
• Grease bundt pan.
• Add 1/3 of batter mixture to the pan.
• Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
• Bake for 55- 60 minutes.

FRESH APPLE BUNDT CAKE

Steps:

• Sift together the flour, salt, and soda (and cinnamon, if used). Add rest of ingredients and mix together until well blended. The mixture will be very thick, heavy, and hard to stir.
• Pour into a greased and floured bundt pan. I prefer the flexible silicone rubber pans as this recipe tends to stick to metal pans.
• Bake 1 hour and 15 minutes at 350 degrees.
• While the cake bakes, prepare the topping by mixing all of the ingredients together.
• As soon as the cake is removed from the oven, and while it is still in the pan, pour the topping over the top. The topping will soak through the cake and down the sides.
• Let cool for 30 minutes, then invert the cake onto a plate and remove the pan.
• Optional - sprinkle with powdered sugar. - Add 3 teaspoons ground cinnamon to the dry ingredients of the mix.

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.

CARAMEL APPLE CAKE

Steps:

• Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
• Combine flour, baking powder,baking soda and salt.
• Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
• combine all topping ingredients, mixing until crumbly.
• Sprinkle evenly over batter.
• Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.