Anyone who knows me knows that I’m OBSESSED with apple desserts. I love them. If it’s on a menu, high chance I’m ordering it.
Here’s where blogger honesty comes in – this recipe is an adaptation of a certain grey-haired southern chef who is trying to redeem her fall from grace by appearing on Dancing with the Stars. If you’d like to see hers, click here. But I feel I’ve changed enough of the ingredients to call it my own apple cake.
I usually do a powder sugar frosting icing for this, but as I was making this, I remembered I had a fabulous knock off caramel sauce recipe in my email from a twitter friend, Heather! She’s currently selling her confectionary treats on Etsy and if this caramel sauce is any indication, she knows what she’s doing. It went perfectly with the cake.
Ask questions in the comments and let me know if you tweak the recipe at all!
- 2 cups apples (about 2-3 apples, I prefer granny smith for this recipe)
- 2.5 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves,
- 1 tsp allspice
- 1.5 cup brown sugar
- 1 cup white sugar
- 3 eggs
- 1.5 cups of vegetable oil
- 1/4 cup orange juice
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tablespoon vanilla extract
- Heather’s amazing caramel sauce (recipe below)
(Note: I’ve separated out the seasonings, but pumpkin pie spice or apple spice is completely fine in this recipe. Use about a tablespoon on the apples and a tablespoon in the batter)
- Preheat your oven to 325 degrees. You want to really prep your bundt pan. Either use a baking spray such as Pam’s or Baker Joy or REALLY butter and flour your bundt.
- Peel and chop your apples. Mix 1/2 cup of brown sugar, 1/2 tsp of the cinnamon, nutmeg, cloves and all spice together. Mix in with the apples and allow to sit and macerate while you make the cake batter.
- In a large bowl, combine the remaining brown sugar, white sugar, eggs, remaining spices, vegetable oil, orange juice, flour, baking soda, salt and vanilla. Mix thoroughly.
- Gently fold in the apples.
- Transfer your batter to the bundt pan, and bake for about 90 minutes.
- When done, inserted tester should come out clean. Allow cake to cool for at least 30 minutes. If you don’t wait long enough, it will be a disaster coming out and you’ll have to explain to folks how your deconstructed cake is hideous, but delicious. I speak from experience. Best way to remove it is when cooled, slide a butter knife around the edges, place a plate on top, turn upside down and tap until cake slides out. It doesn’t hurt to pray to your deity of choice.
- Drizzle caramel on the cake and save some for individual servings.
Heather’s Caramel Sauce
- 1 cup light brown sugar
- 1/2 cup heavy whipping cream
- 6 tablespoons butter
- Pinch salt
- 2 tablespoons vanilla extract
Mix the brown sugar, heavy cream, butter and salt in a saucepan over medium-low heat, whisking gently for 5 to 7 minutes. Add the vanilla and cook another minute to thicken further.
Remove from heat and serve as desired.