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Autumn Flavors: Caramel Apple Bundt Cake

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

Caramel Apple Bundt Cake by FamilySpice.com

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.

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?

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 FamilySpice.com

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.

Caramel Apple Bundt Cake by FamilySpice.com

Caramel Apple Spice Cake

Author:

Laura Bashar

This will soon be your go-to fall dessert: moist spice cake sweetened with apple sauce, topped with sweet apples and drizzled with apple and caramel icing. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1 large granny smith apple
  • 1 TBS lemon juice
  • 2 TBS brown sugar, light
  • 1 TBS all-purpose flour
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp cloves, ground
  • 2 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 cup applesauce
  • 3/4 cup extra virgin olive oil
  • 1 3/4 tsp vanilla extract
  • 4 eggs, large
  • 1 3/4 cup powdered sugar
  • 6 tsp apple juice
  • 1/4 cup brown sugar, light, packed

Directions:

  1. Preheat oven to 350ºF.
  2. Spray a 10-inch Bundt pan generously with nonstick cooking spray.
  3. Peel and core:
    • 1 large granny smith apple
  4. Dice apples and place in a small bowl.
  5. Stir in with the apples to coat:
    • 1 TBS lemon juice
    • 2 TBS brown sugar, light
    • 1 TBS all-purpose flour
    • 1/2 tsp cinnamon, ground
    • 1/2 tsp cloves, ground
  6. In another bowl, whisk together and reserve:
    • 2 1/4 cup all-purpose flour
    • 2 tsp baking powder
    • 1/4 tsp salt
  7. In a large bowl, whisk together until sugar has dissolved:
    • 1 cup granulated sugar
    • 1 cup applesauce
    • 3/4 cup extra virgin olive oil
    • 1 1/2 tsp vanilla extract
  8. Whisk in one at a time:
    • 4 eggs, large
  9. In batches, whisk in the dry ingredients into the wet until thoroughly combined.
  10. Place the chopped apples in one layer along the bottom of the prepared bundt pan.
  11. Pour the cake batter evenly over the apples in the bundt pan.
  12. Bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes.
  13. Allow cake to cool in the pan for 1 hour before gently loosening the sides of the cake from the pan and inverting it onto a wire rack to cool completely.
  14. When the cake has completely cooled, you can make the apple icing.
  15. Whisk together in a small bowl:
    • 1 cup powdered sugar
  16. Drizzle in, as needed, until icing is thick but pourable, up to:
    • 3 tsp apple juice
  17. In another small bowl, make the caramel icing, by whisking together:
    • 3/4 cup powdered sugar
    • 1/4 cup brown sugar, light , packed
    • 1/4 tsp vanilla extract
  18. Drizzle in, as needed, until icing is thick but pourable, up to:
    • 3 tsp apple juice
  19. Drizzle both the apple icing and caramel icing over the cake and serve when ready.

Prep Time:

Yield: 16 servings

Cook Time: