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Caramel Apple Bundt Cake

5 star rating
 

Submitted by: jentracy17

 

Photo by: jentracy17

A luscious blend of caramelized apples in a moist brown sugar cake with a light pecan glaze.
 

Ingredients

  • Caramel Apples:
  • 4 cups apple cider
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tbsp unsalted butter at room temperature
  • 4 large crisp, tart apples; peeled, cored and thinly sliced
  • Glaze:
  • 1 cup brown sugar
  • 2 tbsp light corn syrup
  • 4 tbsp apple cider
  • 1 cup cream
  • 1 tsp vanilla extract
  • 3/4 cup pecans, chopped and toasted
  • Cake:
  • 4 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup brown sugar
  • 1/2 cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • Zest of 1 small lemon
  • 3 eggs at room temperature
  • 1 cup organic apple butter
  • 2 tbsp apple cider

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Method

Caramel Apples: In a heavy medium saucepan, over high heat, boil apple cider until reduced to 1 cup, about 15 minutes. Watch carefully to prevent burning. Stir sugars into reduced cider, cook and stir over medium high heat, until sugar dissolves and mixture boils. Continue cooking, stirring occasionally, until syrup is thick and foamy and a deep caramel color, about 5 minutes. Remove pan from heat and stir in butter. Add apples and stir well. Return pan to high heat, cook and stir constantly, until apples have absorbed almost all of liquid and sauce is very thick and syrupy. Transfer to a bowl to cool completely. Glaze: While cider is reducing, stir together brown sugar, corn syrup and apple cider in a medium heavy sauce pan. Bring to a boil, over medium high heat, and cook to a deep caramel color. Remove from heat and add cream, vanilla and toasted pecans. Pour into a bowl and let cool until thick. Cake: Preheat oven to 350 degrees. Coat an anniversary bundt pan well with floured cooking spray. Sift together flour, baking powder and salt into a bowl then set aside. In a mixing bowl fitted with a paddle attachment, cream together butter, cream cheese and lemon zest until smooth. Add sugar and cream until light and fluffy. Add eggs one at a time, incorporating well after each addition. Stir apple cider into apple butter. Add flour to butter and egg/apple butter mixture. Stir together until just incorporated. Fold in cooled caramel apples then pour into prepared pan. Bake 65-75 minutes until a thin knife inserted into center comes out clean. Cool in pan 10 minutes before unmolding. Let cool on rack completely. Set cake, still on rack, over a round cookie sheet to catch glaze run off. Pour caramel pecan glaze over cake. Let glaze run off onto sheet below, then reglaze as desired.

 

Notes:

 

Number of Servings: 10-12

 

Submitted by: jentracy17 ()

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