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Caramel Apple Bundt Cake

1 1/2 cups sunflower oil
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 tsp cardamom
1/4 teaspoon nutmeg
3 large Harvest Haven eggs
2 3/4 cups flour
1/4 cup cornstarch
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 heaped cups chopped Harvest Haven Haralson apples, peeled and chopped into 1/4 inch dice

Caramel Glaze
1/4 cup butter
1/3 cup heavy cream
1 cup packed brown sugar
1/4 tsp salt
2 cups powdered sugar
1/3 cup chopped pecans

Preheat oven to 325F. Butter and flour a standard bundt pan.

In your largest mixing bowl whisk together the oil, sugars, vanilla, and spices.

Whisk in the eggs, one at a time.

Whisk together the flour, cornstarch, baking soda, and salt, and fold into the wet ingredients. Fold in the apples.

Turn into your prepared pan and spread out if necessary.

Bake for 65-75 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. The cake should be nicely browned, fully risen, with small cracks down the center.

Let the cake cool on a rack for 15 minutes, then carefully run a thin spreading knife around the edges to make sure they're loosened before turning out of the pan onto a plate or platter. Let cool before frosting.

When the cake is cool, make the frosting. (Don't make it ahead of time because it firms up quickly as it cools.) Heat the butter, sugar, and cream in a saucepan, stirring constantly, until it comes to a boil.

Remove from the heat and whisk or blend in the powdered sugar. Whisk or beat to remove any lumps. If the frosting is too thick you can add a small amount of cream, and if it's too thin you can add more sugar. Put it back on the heat to loosen it if it stiffens too soon.

Immediately pour over the cake, working quickly to pour it over the entire top, letting it drip down the sides. Top with the crushed pecans while the frosting is still soft.

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