SPICED BUNDT CAKE WITH APPLE CARAMEL SAUCE RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 29
Steps:
- CARAMEL SAUCE: Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using. CAKE: Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes. Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside. Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes. Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out. Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65 to 70 minutes. Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature. Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.
APPLE BUNDT CAKE WITH CARAMEL GLAZE
A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
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.
SPICED BUNDT CAKE WITH APPLE CARAMEL SAUCE
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Provided by Cynthia Wong
Categories Cake Dessert Bake Thanksgiving Spice Fall Cinnamon Potluck Nutmeg Apple Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 31
Steps:
- For caramel sauce:
- Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
- For cake:
- Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
- Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
- Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
- Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
- Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
- Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
- Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.
APPLE SPICE CAKE WITH CARAMEL SAUCE
This is just a great cake that a friend made for a group of ladies on a golf outing. We had it for breakfast! Thanks, Annette
Provided by Hilldear
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- In mixer, put in oil, sugar, eggs; mix.
- Sift together the flour, cinnamon, baking soda and salt. Add to the oil mixture and mix well.
- Chop the apples and walnuts.
- Stir in the apples and walnuts.
- Bake at 350° about 80 minutes.
- Sauce: Cook the brown sugar, butter and pinch of salt on top of stove until thick. Pour over cooled cake.
Nutrition Facts : Calories 1042, Fat 59.8, SaturatedFat 14.3, Cholesterol 109.8, Sodium 588, Carbohydrate 121.9, Fiber 3.8, Sugar 82, Protein 9.7
APPLESAUCE SPICE BUNDT CAKE
This is an easy and quick Bundt Cake that will leave your house smelling wonderful -- of apples and spice, a great recipe for Fall. Cake is moist and full of wonderful spicey rich flavor!
Provided by stephanierndos
Categories Dessert
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray the Bundt pan completely with non-stick/non-fat cooking spray & flour lightly. Blend dry mix, eggs, & applesauce in a large bowl on low speed until moistened for approximately 30 seconds, then beat at medium speed for 2 minutes - then, stir in the chopped nuts & raisins by hand, (nuts and raisins are optional).
- Pour the batter in prepared Bundt Cake Pan.
- Bake for 38-43 minutes at 350.
- Cool in pan for 15 minutes.
- Remove from pan & cool completely before frosting.
- Frosting Directions ~ Cream together with a mixer all ingredients until thoroughly blended and creamy - frost cake with icing once cake is completely cooled.
CARAMEL APPLE BUNDT® CAKE
To make this cake, first make a homemade caramel sauce which you then incorporate into the batter and use as a topping! You'll probably have extra sauce; but no worries-it's great on ice cream. too!
Provided by Kim
Categories Apple Bundt Cake
Time 2h40m
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 87.6 g, Cholesterol 136.6 mg, Fat 27.7 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 388.4 mg, Sugar 58.2 g
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