Tuesday, November 20, 2012

Apple Bundt Cake with Caramel Glaze

Apple bundt cake is the perfect fall dessert. Moist apple cake with perfectly sweet caramel glaze. You’ll love this easy bundt cake recipe!


This caramel apple cake is super easy to prepare, and it makes a gorgeous centerpiece on a dessert table!
Because of the seasonal flavors, I usually serve it as a Thanksgiving dessert.
The applesauce and grated apples give it tons of apple flavor. The hint of cinnamon, nutmeg and chopped pecans give it spice and crunch.
Finally, the caramel glaze poured over the top makes it sinfully delicious.
Best of all, the cake is moist and flavorful. Even though this fall dessert is simple to make, it looks impressive.
Another cake recipe you may want to add to the dessert table is Peanut Butter Fudge Chocolate Cake. It has 4 layers of moist chocolate goodness, smothered in peanut butter fudge frosting and chocolate ganache.
Carrot Cake with Toasted Pecans is another favorite. The cake is tender and moist, with a luxurious cream cheese frosting and toasted pecans.
And my Death By Chocolate Cake is 7 layers of pure decadence, sure to satisfy any chocolate lover.

Apple bundt cake recipe notes

  • Grease the bundt pan generously
Not only are bundt cakes notorious for sticking, but moist cakes have this problem as well. 
Be sure to use plenty of non-stick spray or cake release so it slides easily from the pan.
  • Caramel glaze will thicken as it cools
Be sure to cook the base for the glaze just until everything is dissolved. Any longer and it will be too think to combine with the confectioner’s sugar.
If it becomes too thick when mixing in the sugar, add a splash of cream to thin it out. 
The consistency should be thick enough to coat the back of a spoon, while still thin enough to drizzle over the cake.
  • Best way to glaze a cake
Place a piece of parchment or wax paper beneath the cooling rack, then pour the glaze over the cake.
This way, the paper catches any drips so you can reuse them. Plus, it prevents a puddle of glaze on your cake plate.
  • Storage and freezing 
Keep any leftovers in a covered container at room temperature for up to 4 days. You could even warm up a slice of this caramel apple cake before eating it if you’d like!
This caramel apple cake can be frozen for up to 4 months. I’d recommend storing it unglazed and add a fresh batch just before serving, but it can be frozen after if it’s been glazed if you’d like.
Wrap tightly in a layer of plastic, then another layer of foil. Or wrap individual slices and keep them all in a large zippered storage bag.

Kitchen tools for making this bundt cake recipe

You can easily make this entire recipe by hand, but a hand mixer will speed up the process for both the cake batter and the caramel glaze.
Just be sure not to over mix either one. Too much air in the cake batter will create a dense, chewy cake, and over mixing the glaze will cause it to thicken too much.

Best apples for baking
Choosing which apples to use can vary depending on the type of recipe and your taste preference. Generally, tart, firm apples are best for pie and crisps, while sweeter, softer varieties are better for cake and sauces.
For this apple bundt cake recipe, choose a firm variety or a mix of several textures and flavors. I like to use a mix of Granny Smith and Gala, but any of these options are great:
  • Honeycrisp - a crisp and juicy variety often used to make apple cider
  • Granny Smith - bright and tart flavor that pairs well with a sweeter variety in cakes
  • Fuji - one of the most popular varieties that have a sugary sweet flavor
  • Gala - has a sweet flavor with hints of vanilla

FAQ - Recipe Questions

Can I use regular sweetened applesauce?
Absolutely! An especially great choice if you prefer sweeter flavor or if you are using more tart apples in the cake.

Is the apple measurement before or after grating?
4 cups is the measurement of apples after they have been peeled and grated. Be sure not to tightly pack the measurement cups - just drop the grated apple in until full.
Otherwise, there will be too much moisture in the cake and it won’t bake correctly.




Yield: 12
Author: Donna Elick
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Apple Bundt Cake with Caramel Glaze

Apple Bundt Cake with Caramel Glaze

Caramel Apple Pecan Cake
Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

Ingredients

For the cake
  • 3/4 cup canola oil
  • 3/4 cup unsweetened apple sauce
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 4 cups grated peeled apples
  • 2 cups chopped pecans
  • 2 tablespoon vanilla extract
Caramel Glaze
  • 1/2 cup light brown sugar, packed
  • 1/3 cup heavy cream
  • 1/4 cup butter
  • pinch salt
  • 1 cup confectioners' sugar
  • Chopped pecans, optional

Instructions

  1. Preheat oven to 325°F. Prepare a bundt pan with butter and flour. Set aside.
  2. In a medium bowl, combine the flour, cinnamon, baking soda, salt and nutmeg. Whisk to combine. Set aside.
  3. In a large bowl, combine the oil, applesauce, sugars, eggs and vanilla. Whisk until well blended. Gradually add flour mixture to creamed mixture until blended. Fold in the apples and pecans.
  4. Pour batter into prepared pan. Bake for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  5. In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Allow to cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with pecans.

11 comments:

  1. All of the cakes look so wonderful! They look so professional and yummy. I would especially like to try the apple cake. I like having a cake at Thanksgiving to break up the pie routine. Joni

    ReplyDelete
  2. Will it be just as good if you use regular sweetened apple sauce?

    ReplyDelete
  3. What would be the best apples to use?

    ReplyDelete
    Replies
    1. I used a combination of Granny Smith and Gala. I love the tartness from Granny Smith and the Gala is a fabulous apple in here.

      Delete
  4. What would be the best apples to use?

    ReplyDelete
  5. I made this and it wad great

    ReplyDelete
  6. Yes, I am also interested in what would be the best apples to use. Thank you.

    ReplyDelete
    Replies
    1. I used a combination of Granny Smith and Gala. I love the tartness from Granny Smith and the Gala is a fabulous apple in here.

      Delete
  7. is that 4 cups of apples before or after you grated them

    ReplyDelete
    Replies
    1. 4 cups is the measurement of the apples once they are peeled and grated. Hope that helps. Enjoy and let us know how it goes!

      Delete

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