Autumn Flavors: Caramel Apple Bundt Cake

This Caramel Apple Bundt Cake has all the flavors of caramel apples, without breakin your teeth. Filled with apple sauce, apple chunks and even apple juice!

Caramel Apple Bundt Cake by

We are anxiously awaiting for fall weather to hit San Diego – not that we are in a rush, as we only recently experienced summer weather. But, I suppose I’m in the Autumn Mood, since I have seen pumpkins and Halloween crap decorations in the stores since July! Pinterest is full of pumpkin recipes, halloween crafts, costumes and everything else you can think of for the fall season. And since school has started and planning is underway for fall festivals, halloween parties and costumes, I suppose it’s inevitable for me let summer go and embrace the coming season.

According to the Huffington Post, heirloom Apples are making a comeback here in the US. We all see the Red Delicious, Gala, Golden Delicious, Granny Smith, and Fuji apples in the supermarkets. But did you know that over 15,000 other apple varieties that are grown here in North America. How about them apples?

Heirloom Apples for Caramel Apple Bundt Cake by

Frieda’s Produce sent me three varieties of these baby apples to snack on:

Cox’s Orange Pippin: (Mostly green with a touch of orange.) This heirloom apple still dominates the English markets. The skin takes on an orange tinge at ripening. Has a juicy, nutty taste and firm flesh. This variety is good for all around use; both in cooking, juicing and eating fresh.

Ribston Pippin: (Green with orange streaky blush.) This apple was grown in 1708 from one of three ‘pips’ (seeds) sent from Normandy to Sir Henry Goodricke of Ribston Hall in Yorkshire, England. It has one of the highest Vitamin C contents, 30mg/100mg. Its yellow flesh is firm and sweet, with a pear taste. Ribston is also the parent of Cox’s Orange Pippin.

Cortland: (Vivid red with a touch of green.) The Cortland heirloom apple was developed in 1898 by Professor S.A. Beach of New York. It is another high quality red apple, which often will have dark red streaks on the outside. Inside you will find a crisp, white flesh and a somewhat tart, sweet flavor. Very juicy. A good salad apple because it does not brown for hours after slicing.

Caramel Apple Bundt Cake by

All of them were delicious in this Caramel Apple Bundt Cake. Everything you love about caramel apples, but it saves your teeth. Apple sauce in the cake, apple chunks along the top, apple juicing icing and caramel icing drizzled all over it.

Ah, yes. Apples are here and so is Autumn.

You can find the full recipe here for my Caramel Apple Bundt Cake.

Caramel Apple Bundt Cake by

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8 Responses to Autumn Flavors: Caramel Apple Bundt Cake

  1. This is the cake I could eat every day. I love apples, fresh cooked, baked, in salad, in desserts.
    I remember back in Europe where I grew up there would be an annual apple tasting competition and the variety of apples was endless. It is interesting that from 15000 varieties we only get to taste so few. Perhaps they are not as easy to grown ? I wonder why, or do you know heirloom apples, do they produce as much as other varieties? I’m curious. I can’t wait to get my hands on some apples this year. I want to make lots of applesauce for winter. I love it.
    Cortland would be excellent to have around, imagine dipped in chocolate, no need to soak them in lemon.

  2. That’s just gorgeous!

  3. This recipe screams “Fall” – and gets me in an apple mood for sure! I really need to study up on heirloom apples…Remind me to talk with you about copywriting your photos – neat idea.

  4. Gorgeous bundt, caramel and apples are such a fabulous combination!

  5. This looks so good with all that caramel and would love a slice but apple is a no-no for me unfortunately. Maybe blueberries with custard – that would work.

  6. Caramel, apples and wonderful fall spices!! YUM!

  7. What a beautiful bundt cake, Laura! I didn’t know there are 15000 kinds of apples! Shocking! I see same kinds all the time in the supermarket, but apple makers must be enjoying developing new kinds. 🙂 I don’t have any good apple recipes and it’s fun to learn all the new apple dishes. Love the caramel glaze… yummy!

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