Apple Bundt Cake with Caramel Frosting

November 15th, 2013

Why not shake things up a bit for Thanksgiving this year.  As much as I love pie, there are some in our family who would rather have cake.  Let them eat cake. This apple spice cake with a caramel frosting would make the perfect alternative.  I found this recipe on a website called Crunchy Creamy Sweet.   Anna has come up with a wonderfully easy bundt cake with an effortless caramel frosting.  I love bundt cakes.  But if you have ever had a problem with them releasing from the pan, worry no more.  Cooks Illustrated has come up with a great tip.  Simply combine 1 tablespoon of softened butter with 1 tablespoon of flour.  Using a pastry brush, paint the whole interior of the bundt pan with the mixture and the cake will pop right out when it is done.


The only thing I would have done differently with this cake, would be to thin the frosting a little bit.  It was suggested in the directions, but I did not feel at the time that it was necessary to add more milk.  But the frosting thickens a little as it cools.  Just be aware of this.

I still plan on making a pumpkin pie and an apple pie for Thanksgiving.  But a cake this easy is well worth your time.

APPLE BUNDT CAKE WITH CARAMEL FROSTING

For the cake:
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
1/2 cup apple sauce
2 large eggs, room temperature, beaten
2 tsp vanilla extract
2 cups chopped Granny Smith apples

For the Frosting:
1/2 cup packed brown sugar
1/4 cup unsalted butter
3 Tbsp milk
1 tsp vanilla extract
1 cup confectioners’ sugar
3/4 cups chopped pecans

Prepare the 10 cup bundt pan:  In a small bowl, mix 1 tablespoon melted butter (cool) with 1 tablespoon flour.  With a pastry brush (or by using your fingers) grease the bundt pan.  Set aside.

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and salt.  Set aside.

In a large mixing bowl place granulated sugar, brown sugar, oil, applesauce, eggs and vanilla.  Beat with electric mixer on medium speed for 2 minutes.  Add the dry ingredients and beat on low until combined.  The batter will be thick.  Stir in chopped apples.  Scrape the batter into the prepared pan.

Bake the cake for 1 hour or until a toothpick inserted near the center comes out clean.  Cool the cake for 10 minutes in the pan.  Place a large plate over the top of the pan and invert the cake onto the plate.  Let cool completely.

To make the frosting:
In a medium saucepan, combine brown sugar, butter and milk.  Whisking constantly, bring to a boil.  Remove from heat, stir in vanilla ad cool for 10 minutes.  Add sugar.  Whisk until drizzling consistency.  If the frosting is too thick, add more milk.  Drizzle over the cake.  Sprinkle chopped pecans over the almost set frosting.

  Printable recipe

10 responses to “Apple Bundt Cake with Caramel Frosting”

  1. Pam Thurow says:

    Penny, your cake looks delicious! And I know it would be a hit here. I always bake 3 pies for Thanksgiving, but might have to include this cake this year. Thanks for the CI tip and the recipe! I like Anna’s blog too!

  2. Kathy Walker says:

    Apple cakes are so delicious. This one looks divine, Penny.

  3. Barbara Williams says:

    That looks marvelous, Penny. What a divine brown sugar frosting! My mouth is watering. I’d eat that top first!
    (All Michiganders love morels…we spent many happy springtime hours searching for them. They always loved apple trees best. We’d bring them home and my mother would dip them lightly in flour and brown them in butter. Can you imagine having that many at one time, and free to boot? We were so spoiled!)

  4. Sam Hoffer says:

    Gorgeous slice of cake Penny. Thanks for the tip on getting the cake to release. It’s those pesky little things that happen to cakes that prevent me from being much of a baker.
    Sam

  5. Cathy at Wives with Knives says:

    What a beautiful cake, Penny. I love all those yummy fall flavors. Thanks for the tip about keeping the cake from sticking to the pan. I have a recipe that I love that I never make just for that reason.

  6. bellini says:

    This is just what the doctor ordered Penny.

  7. Penny @ The Comforts of Home says:

    I love apple cakes and this one looks delicious! Your pictures are great Penny!
    xo
    Penny

  8. Karen (Back Road Journal) says:

    I make several different apple cakes with apples from our orchard and can’t wait to try this one with its caramel frosting. It sounds great!

  9. CrunchyCreamySw says:

    Sweet Penny, the cake came out absolutely fabulous! Thank you for trying the recipe and for mentioning my blog!

    • michelle says:

      I, too, originally saw this recipe on Crunchy Creamy Sweet and then decided to make it upon also coming across it on your blog. I love this recipe! What I do differently is add a tsp of ginger, allspice, and cloves, fresh nutmeg & up the salt to a tsp and also add 1 cup of toasted pecans to the batter. For the glaze, I also add some fleur de sel. We just like a stronger spice flavor, but the original recipe is awesome!

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