Craving the perfect combination of sweet and salty? This Caramelized Apple Bundt Cake is just what you need! So soft it will melt in your mouth, topped with a rich caramel glaze and crunchy pecans. Absolutely perfect for the holidays!
Just a little heads up on the caramel sauce. Make sure and make the sauce after the cake is cooling and almost ready to remove from the bundt pan. Make sure you don’t skip this part, it is the best part of the cake!
Bundt cakes are super easy and fun to make. It was one of the first cakes I remember making with my Granny. This was one of her favorite recipes and I loved to help her make it when I was little. She also made the World's best pecan pie which I could eat in one sitting but we won't get me started on that.
Did you know, (because I sure didn't) that the Bundt cake's style originated in Europe? Me either! It became an American creation in Minnesota and became popular in 1966, when Ella Helfrich's "Tunnel of Fudge" cake won second place at the Pillsbury Bake-Off. Isn't that cool?
Did you know, (because I sure didn't) that the Bundt cake's style originated in Europe? Me either! It became an American creation in Minnesota and became popular in 1966, when Ella Helfrich's "Tunnel of Fudge" cake won second place at the Pillsbury Bake-Off. Isn't that cool?
Ingredients
2 Cups Apples (Any kind you like)
1 Cup Pecans (Save a little to the side for top of the cake)
2 Cups Sugar
1 Stick Butter
Sprinkle Salt
1 Sprinkle Cinnamon
1 Sprinkle Nutmeg
1 Pinch Cayenne
1 tablespoon Vanilla But you know how we roll..
1 Tbsp Baking powder
3 Cups All Purpose Flour
1 Cup Milk
½ Cup Sour Cream
1 Tbsp Oil
1 Cup Brown Sugar
½ Stick Butter
Sprinkle Salt
¼ Cup Milk
Directions
Go ahead and heat your oven to 350 degrees
Chop up your apples and pecans into bite size pieces
Grab your mixer and add your eggs, sugar, butter, salt, cinnamon, nutmeg, cayenne, vanilla and mix it up for about a minute.
Now add your baking powder, flour, milk and sour cream and mix it up for about 2 minutes.
Add your apples, nuts and mix again. Make sure to hand mix it first so the apples don't fly out!
Oil your pan really good and dump cake batter into the pan.
Bake for 45 to 55 minutes or until a toothpick comes out somewhat clean.
Wait until it has completely cooled before scrapping the sides with a knife.
Place a plate over top of the care pan and then flip it. If you don't feel the cake release from the pan, hit it with your heads. It should come out then.
Now let's make the caramel sauce! Add your brown sugar, butter, salt and milk to a sauce pan on medium heat.
Cook for about 5 minutes, stirring a good bit so it don't burn. It should look like a smooth caramel sauce.
Remove from heat and let sit until the cake is cool.
Drizzle the caramel sauce over the cake, add some chopped pecans and a little salt to make it fancy honey.
Recipe Note
Equipment
1 Knife 1 Cutting Board 1 Stand Mixer 1 Bundt Pan
Welcome ya'll! You're part of the family now. I'm Hannah Taylor aka “LilyLouTay” and I'm so happy you're here! Based in Georgia, I love throwing in some southern charm and wholesome personality into my cooking. I believe in measuring with my heart so my recipes are always customizable; cook how your heart is telling you today.
