CARAMEL-APPLE BUNDT® CAKE

Caramel-Apple Bundt® Cake image

When we prepared our Thanksgiving meal, my family and I decided to try my caramel-apple Bundt® cake recipe for once, and it turned out great! The drizzle you use can really bring out thankfulness! For more festive cakes, use a multi-colored glaze.

Provided by futurechef123

Time 1h15m

Yield 14

Number Of Ingredients 18

Ingredients

1 large apple - peeled, cored, and cut into chunks
1 teaspoon corn syrup, or to taste
1 cup powdered sugar
⅓ cup unsalted butter, melted
½ teaspoon vanilla extract
¾ cup brown sugar
¼ cup white sugar
⅓ cup vegetable oil
¼ cup milk
1 tablespoon corn syrup
1 ¼ cups all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, melted
3 large eggs
4 tablespoons crushed almonds

Steps:

Place apple chunks into a pot and cover with water; bring to a boil. Reduce heat to medium-low, add corn syrup, and cook until water has reduced, about 3 minutes. Pour off water and set softened apple aside.
While apple is cooking, prepare glaze: Mix powdered sugar, melted butter, and vanilla together in a bowl; stir until desired viscosity. Set aside in a place where it will keep warm.
Prepare caramel topping: Mix brown sugar and white sugar together in a bowl. Mix oil, milk, and corn syrup together in a second bowl.
Place a medium saucepan over low heat. Alternate pouring in the dry and liquid mixtures, starting and ending with the dry. Cook and stir until boiling. Continue to cook and stir until caramel is about as viscous as pudding. Remove from the heat.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan (such as Bundt®).
Prepare cake batter: Mix flour, sugar, baking powder, salt, and baking soda together in a mixing bowl. Pour in melted butter, eggs, and softened, drained apple. Blend with a hand mixer, going from low speed to medium-high and back to low to evenly distribute the ingredients.
Pour almost all of the batter into the prepared pan, leaving a very small amount for swirling. Randomly spoon caramel on top of the cake batter, then pour remaining cake batter on top. Drag a knife across the surface of the caramel and cake batter to create a swirling effect.
Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Remove from the oven and let cool in the pan for 10 minutes. Tap the pan firmly a few times and gently shake to loosen cake. Invert cake onto a plate, then immediately drizzle glaze on top and sprinkle with crushed almonds.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 47.7 g, Cholesterol 69.3 mg, Fat 18.3 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 172.4 mg, Sugar 37 g