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Apple bundt cake with salted caramel sauce

apple cake

The other night, I slept with a 20-pound bag of Cortland apples. I do mean that literally. My schedule got out of hand, and so did the “order” in my apartment. And so, by Sunday night, I was completely exhausted and just couldn’t deal with the giant bag of apples I had picked that day. The only place to put it was my bed. Thus, I slept with a 20-pound bag of apples, for real.

 
apple cake

See, there are pros and cons to going apple picking once a year and picking 20 pounds of apples when you live alone (I’m not counting the cat because she doesn’t eat apples).

Pros

  • A day spent in nature, out of the city, where there’s fresh air, sunshine, and tress
  • You get to eat the apples while you’re picking them; there’s nothing like a fresh apple straight off the tree
  • You get to climb ladders and trees
  • You go home with 20 pounds of apples, yay!



Cons:

  • If there’s traffic, it could take 3 hours to get to the apple orchard instead of the 30 minutes that google maps told you it would take
  • You inevitably get stuck in traffic because you pick the most beautiful day of the year to go apple picking
  • Apple picking is hard. You end up tired and sweaty by the end of it
  • You go home with 20 pounds of apples, OMG!
apple orchard

I go apple picking every year, and every year I recall the same pro/con list. What always amazes me is how, as I’m picking the apples and filling my 20-pound bag, I think to myself “Gosh, this is not nearly enough apples!” Then, when I unload them into my fridge, I panic because I have to find space for 20 pounds of apples. That’s a lot of apples! And finally, as I munch on the last of the 20 pounds of apples, I proclaim that next year, I will bring home 40 pounds of apples! I did that one year. Again, if you think 20 pounds of apples is too much for one person, imagine 40 pounds!

 
apple cake

This recipe is originally from Dave Lieberman. The recipe as published on the Food Network site is, shall we say, inedible (and I’ll eat almost anything!). I called it “the fat cake” the first time I made it because it contained a ridiculously obscene amount of oil, and I honestly couldn’t get through a single slice. So, I tweaked the recipe a lot (removing much of the fat content, and adding in apple sauce). I came up with this recipe in the end. I’ve made it a few times, and everybody enjoys it. It’s kind of like an apple pound cake, dense, full of apples, and delicately spiced.

apples

The salted caramel sauce is to die for. Then again, when is salted caramel sauce not wonderful? It’s so good, that I honestly spooned it on every bite of cake. It’s not that the cake isn’t good on its own, but the cake with a drizzling of caramel is a whole other level of amazing. Real caramel sauce and apples are a winning combination.

apple cake

Oh, and if you feel the need to drizzle a little caramel sauce on each and every bite like I do, by all means, do it. Just try not to do this every day (your dentist and your nutritionist might get mad)….

apple cake
 

Caramel sauce is not hard, and it pretty much stirs itself! Just please prepare and measure out all your ingredients before you get started because when the sugar has caramelized enough, you have to act fast or it will continue to cook and burn. That would be sad. For more caramel sauce instructions try here, here, and especially here for lots of tips and tricks.

Apple bundt cake and salted caramel sauce

Course Dessert
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 1 bundt + 2 cups caramel
Author Janice

Ingredients

For the bundt cake

  • 3–4 Cortland apples ~500–600 grams, or any other baking apple, peeled, cored and cut into ~1/2 inch pieces
  • 1 lemon juiced
  • 1/4 cup granulated sugar 50 grams
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch ground cloves
  • 2 1/2 cups all-purpose flour 350 grams
  • 1/2 tsp fine kosher salt
  • 1 tbsp baking powder
  • 1/2 cup unsalted butter 114 grams, melted
  • 2 cups granulated sugar 400 grams
  • 1 tbsp pure vanilla extract
  • 1/2 cup warm water
  • 1/2 cup unsweetened applesauce
  • 4 large eggs

For the salted caramel sauce

  • 2 cups granulated sugar 400 grams
  • 1/2 cup water plus more for brushing sides of pan
  • 1/2 cup unsalted butter 8 tbsp, cubed
  • 1 cup whipping cream (35 % fat) heated
  • 3/4–1 1/2 tsp grey salt or sea salt

Instructions

For the bundt cake

  • Preheat the oven to 350°F. Prepare a bundt pan by greasing and flouring it. Set it aside for later.
  • In a medium bowl, toss the apples with the lemon juice, 1/4 cup of sugar, cinnamon, nutmeg, and cloves. Stir it well so that all the fruit is evenly coated. Set aside for later, stirring every so often to evenly coat.
  • In a large bowl, whisk together the flour, salt, and baking powder. Set aside for later.
  • In another medium bowl, stir together the melted butter, 2 cups of granulated sugar, vanilla, warm water, and apple sauce with a wooden spoon. Add the eggs one at a time, and beat well after each addition.
  • Pour the liquid mixture over the whisked dry ingredients. Stir well to combine, being sure to pull up any flour stuck at the bottom of the bowl. Add the spiced apples and any juices that may have released, and stir to combine.
  • Pour the batter in the prepared bundt pan, and bake for about 1 hour to 1 hour and 10 minutes until a cake tester comes out clean. Let cool completely then invert on your serving plate.

For the salted caramel sauce

  • Set out all your ingredients before beginning. This is very important. Have the cream heating on a back burner so that is is warm, but don’t let it boil.
  • In a deep 3 quart saucepan, pour the water, and then the sugar. Don’t stir it.
  • Bring the mixture to a boil over medium–high heat. If there’s sugar stuck on the sides of the pan, carefully brush it with a heat-resistant silicone brush dipped in a little water.
  • Continue to boil the caramel until it turns amber in color (the temperature will read somewhere between 350°F and 360°F with a candy thermometer). As soon as the caramel has reached the desired color, slide the pan off the heat, and turn the burner off.
  • Slowly and carefully drop in the cubed butter (it will bubble and erupt so be careful!). Pour in the cream, slowly and carefully, a quarter at a time.
  • When the bubbling has calmed down, begin to gently whisk the caramel until it is smooth and homogeneous. Add in the salt and continue whisking a little more to combine.
  • Let it cool slightly before serving (or sampling). The more you let it cool, the thicker it will get.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

apples, bundt, caramel, cinnamon, fall, sea salt, spices

27 Responses to Apple bundt cake with salted caramel sauce

  1. Lynn October 1, 2011 at 11:31 pm #

    The cake and caramel sauce sound amazing. I think I actually need more apples, my family keeps eating them. I haven’t even started baking yet!

  2. Diane {Created by Diane} October 2, 2011 at 4:50 am #

    looks great and sounds delicioius!

  3. Mari October 2, 2011 at 3:45 pm #

    I like both recipes. The bundt cake looks delicious.

  4. Jamie October 2, 2011 at 6:59 pm #

    Oooh yes to the salted caramel sauce and it is actually part of the recipe I am baking tomorrow! Yay! And I absolutely love the cake! Love it! I have made several apple cakes and one or two a bundt but I must try yours. Love that you traded some of the fat for apple sauce. That is not only brilliant but must heighten the apple flavor. Perfect!

  5. Emily October 2, 2011 at 8:05 pm #

    I love to go apple picking. Every year I intend to go to pick lots and lots for baking. Every year I come home and think “what was I thinking” I think if I had that caramel sauce in front of me I would just dip my fingers in and avoid the apples.

  6. Deb October 3, 2011 at 1:14 am #

    What a scrumptious recipe to begin autumn baking! By making the caramel sauce for the cake I am sure my family will be forever indebted to you for such a decadent treat. Welcome to fall!

  7. The Mom Chef October 3, 2011 at 2:18 am #

    If I had apples that gorgeous I’d be sleeping with them too, just to make sure the family didn’t get their paws on them before I could make this bundt! It’s gorgeous. I LOVE caramel sauce. Love, love. What a recipe for both the cake and sauce to top it. There might even be a scoop of ice cream in the future!

  8. Anne@frommysweetheart October 3, 2011 at 4:24 am #

    Wow..this looks fabulous! Apples and caramel pair so well together. But a cake with caramel sauce….is even better! Beautiful photos!

  9. Ann October 3, 2011 at 4:31 am #

    The cake and caramel sauce look amazing (as do your photos). If I send you 20 pounds of apples, will you send me a cake?

  10. mainlyglutenfreeinnyc October 3, 2011 at 2:52 pm #

    Oh my gosh, that looks amazzzing! I’m going apple picking on Saturday and the salted caramel sauce would be perfect.

  11. Cucina49 October 3, 2011 at 7:51 pm #

    What a fun post–and I’m definitely going to try this cake!

  12. Katie October 4, 2011 at 12:42 am #

    Janice- the cake was incredible! I’m sooo glad you brought it to the party on Saturday! 😀 you can make that again anytime!

  13. S.V. October 3, 2011 at 8:56 pm #

    What a great cake for apples….. I love the salted caramel sauce everything together sounds fantastic.

  14. Stephanie October 4, 2011 at 4:33 am #

    Ha! I love your pros and cons list because that happens to me everytime I get a whole bunch of fruit at once. yay lots of fruit.. omg this is a LOT of fruit!

    That cake looks delicious.. esp with that sauce on it

  15. Terra October 4, 2011 at 1:29 am #

    Whew, 20 lbs of apples? You are going to have so much fun baking:-) This cake looks so hearty and delicious! And that caramel sauce looks heavenly! Hugs, Terra

  16. Elies_Lie October 4, 2011 at 8:37 am #

    another way to enjoy appels!
    Loves the photos & recipe! tq for sharing 🙂
    congratz for the top 9 on Fb! 😉

  17. Mercedes@Satisfy My Sweet Tooth October 4, 2011 at 3:14 pm #

    Beautiful! I made a Caramel Apple Pie last year for Thanksgiving and it reminds me of that! Yum!

  18. Christine's Pantry October 4, 2011 at 9:54 pm #

    Congrats on Foodbuzz top 9!

  19. Lori Lynn October 15, 2011 at 11:54 am #

    This sounds delicious, Love that the cake is full of apples and that sauce the perfect accompaniment.

    Been drinking salted caramel mochas from Starbucks lately…
    LL

  20. Patricia Scarpin October 17, 2011 at 11:01 am #

    I love what you made with all those apples! That cake looks amazing and I am a sucker for all things caramel. If I lived nearby I would gladly help you out with the apples. 😀

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