Apple Caramel Bundt Cake

• 份量: 12 servings
• 准备时间: 20 minutes
• 总时间: 1 hour 30 minutes

配料

Cake:

2 2/3 cups all-purpose flour, spooned into measuring cup and leveled

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 cups granulated sugar

1 ⅓ cups vegetable oil

3 eggs

2 teaspoons vanilla

3 cups peeled, cored, and chopped Granny Smith apples

1 cup chopped pecans

Caramel sauce:

1 cup brown sugar

1/3 cup butter

½ cup cream

1 ½ teaspoons vanilla

Pinch salt

步骤

Preheat oven to 350 degrees Fahrenheit and spray a standard-sized 10-inch Bundt pan evenly and generously with a cooking spray that contains flour. We like “Pam Baking Spray with Flour” or “Baker’s Joy”.

In a small mixing bowl, whisk together flour, cinnamon, baking soda, and salt until just mixed. Set aside.

In a stand mixer or with a handheld mixer in a large bowl, beat together oil, sugar, eggs, and vanilla for 2-3 minutes, scraping down the edges of the bowl with a spatula as needed to ensure the cake batter is evenly mixed.

Add the flour mixture to the dough, mixing until just combined. Scrape down the edges of the bowl with a spatula to ensure the cake batter is evenly mixed. Mix in the apples and pecans. The batter will be stiff.

Pour the dough into the prepared bundt pan. Using a spatula or offset spatula, spread the batter into an even layer. Bake for 65-75 minutes; a toothpick should come out clean when checking for doneness.

Let the cake cool on a cooling rack in the pan for 15 minutes, then carefully flip the pan over to remove the bundt cake onto the cooling rack to cool completely. (I put the cooling rack on top of the bundt cake and then turn both of them over at the same time.)

To make the caramel sauce, in a small pot over medium-low heat, melt the butter. Whisk in the brown sugar, cream, vanilla, and salt.

Bring the brown sugar mixture to a boil, stirring frequently. Boil for 1-2 minutes. Let cool for 20-30 minutes. Pour the sauce into a bowl or container with a spout to help it cool faster and to help with pouring. The sauce will thicken as it cools.

You can pour the caramel sauce over the entire cake or pour it over individual slices. I prefer individual slices because I like to store the cake at room temperature in a covered cake pan or container. Once the caramel sauce is on the cake, the cake should be stored in the fridge, and the cake tends to dry just a bit when refrigerated, so I recommend keeping them separate until serving or making the caramel sauce 45 minutes or so before serving.