CARAMEL APPLE BUNDT® CAKE | ALLRECIPES
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 Desserts Cakes Bundt Cake Recipes Apple
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 25 minutes
Yield 1 Bundt(R) cake
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, CarbohydrateContent 87.6 g, CholesterolContent 136.6 mg, FatContent 27.7 g, FiberContent 1.7 g, ProteinContent 6.4 g, SaturatedFatContent 16.7 g, SodiumContent 388.4 mg, SugarContent 58.2 g
APPLE BUNDT CAKE WITH CARAMEL GLAZE RECIPE - FOOD.COM
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.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
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.
Nutrition Facts : Calories 763.8, FatContent 43.6, SaturatedFatContent 9.8, CholesterolContent 68.7, SodiumContent 414.2, CarbohydrateContent 90.5, FiberContent 3.2, SugarContent 62.9, ProteinContent 6.1
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ESPRESSO-CHOCOLATE BUNDT CAKE WITH SALTED CARAMEL GLAZE ...
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Total Time 1 hours 30 minutes
Calories 465 calories per serving
- 1. Make the Cake: With a rack in the center, preheat the oven to 325?F. Generously spray a 10-inch Bundt pan with nonstick spray and set aside. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, salt and baking soda until the mixture is uniform. Set aside. In another mixing bowl, combine the sourdough starter, water, buttermilk, oil and vanilla. Whisk to combine. 2. Add the wet ingredients to the dry, using a spatula to fold everything together gently until no dry bits remain. Transfer the batter to the pan and smooth out into an even layer. Bake until set and a cake tester or toothpick comes out clean or with a few moist crumbs, 40 to 45 minutes. Remove the cake from the oven and allow to cool in the pan for 10 minutes before inverting onto a serving platter to cool completely. 3. Make the Glaze: In a small saucepan, combine the cream and butter; heat to scalding?when the mixture begins to steam and you notice a few bubbles, about 5 minutes, turn off the heat and set aside. 4. In a second small, deep saucepan, combine the granulated sugar and water. It should be the texture of wet sand with no sugar crystals remaining on the sides of the pot. Cook the sugar over high heat until it turns into a light, honey-colored caramel, 8 to 10 minutes. If you're new to caramel, you can use a candy thermometer. Watch it closely, as once the sugar is fully dissolved, it will turn from clear syrup to caramel quickly. Do not stir the sugar and water until you see it start to change color, as this can cause crystallization. 5. When you see the first signs of caramelization, carefully swirl the syrup around in the pan a few times so it colors evenly. Once it takes on a honey hue and reads 355 to 360?F on a thermometer, reduce the heat to low and carefully pour in the heated dairy mixture, stirring to fully incorporate. Add the salt and espresso powder and whisk well, simmering for 1 minute. Turn off the heat and add the powdered sugar, whisking until smooth. 6. Pour the glaze over the top of the cooled cake, letting it drip down the sides. Garnish with a little flaky sea salt and allow the glaze to set for 10 minutes before slicing.
CARAMEL BUNDT CAKE - JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Cakes
Cuisine American
- Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour over cake. If you don't want to use all the caramel sauce poured over the cake, you can pour what you would like, and serve remaining sauce with the cake later.
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