CARAMEL APPLE BUNDT CAKE RECIPES

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.

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.