Fall brings so many memories for me. As a child, my grandmother would have all my siblings, my cousins over for a couple days of baking sweet treats that ended in a final party with all of our parents. We would spend two days making peanut butter logs, "spooky" cupcakes for Halloween, a plethora of cookies, savory bites, and most notably candied and caramel apples. This recipe is dear to my heart as an elevated version of those memories. This cake has the rich, nostalgic taste of caramel apples, perfect for any fall or holiday party this season! - Matt
Caramel Apple Bundt Cake
Ingredients
2 cups granulated sugar
1½ cups vegetable oil
2 tsp vanilla extract
4 large eggs
3 1/14 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon spice
1 tsp salt
3 Granny Smith Apples (peeled, cored, and chopped)
1 jar caramel topping Sea Salt
Instructions
Preheat the oven to 325°F. Grease a 9-inch Bundt pan.
In a stand mixer, beat sugar, oil, vanilla, and eggs together until mixture is light and fluffy.
Combine the flour, baking soda, cinnamon, and salt in a separate bowl. Slowly mix the dry ingredients into the wet batter until blended.
Fold in the apples by hand and pour into the prepared bundt pan.
Bake for 55-70 minutes or until an toothpick is inserted and comes out clean.
Allow the cake to cool in the bundt pan for about 15 minutes and then remove and let cool on a wire rack.
Before serving, heat caramel and drizzle over the bundt cake. Sprinkle with sea salt. Garnish with a sliced apple and mint.
Comentarios