Double Apple Caramel Cake Recipes

DOUBLE APPLE CARAMEL BUNDT CAKE

Steps:

• Preheat the oven to 180C/160Fan/350F.
• Grease a 9 to 10 inch bundt tin very well, concentrating on all the nooks and crannies. I've been using "Goop" (homemade cake release) very successfully for the last few years!
• Whisk together the flour, baking powder, bicarbonate of soda and cinnamon.
• Cream together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple butter or sauce and don't worry if the batter seems curdled.
• Fold the dry ingredients into the creamed mixture gently until they disappear into the batter. Fold in the chopped apples, pecans and fudge chunks, if using.
• Pour this mixture into the Bundt tin and bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
• To make the the caramel glaze:
• Sieve the icing sugar into a medium bowl. Add 1-2 tablespoons of the caramel sauce and milk, adding more if the glaze is too thick. Drizzle the icing over the cake and top with fudge pieces and chopped pecans, if using.

CARAMEL APPLE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar and 1/4 teaspoon of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake. Chop remaining pecans and set aside.
• In a small bowl, mix flour, baking soda, salt and 1 1/2 teaspoons cinnamon. Set aside.
• Beat 3/4 cup butter and sugar until smooth and fluffy. Stir in water. Add flour mixture and mix just until combined. Fold in reserved nuts.
• Spread batter evenly over apples and bake in preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
• Cool 10 minutes, then invert onto serving plate.

DOUBLE CARAMEL APPLE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer,) Cream butter and sugars on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined. In alternate batches, add dry ingredients and buttermilk, mixing until just combined. Fold in apples with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into prepared bundt pan.
• Bake for 50-55 minutes, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using the handle of a wooden spoon, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like. Enjoy!

DOUBLE APPLE CARAMEL CAKE

Steps:

• 1. Add cake mix, eggs, applesauce and water to a bowl. Mix until smooth.
• 2. Pour into a lightly greased 9x13 glass or metal cake pan. Smooth into the pan.
• 3. Pour the apple pie filling into the center of the cake batter.
• 4. Spread lightly to the ends of the pan but, not all the way.
• 5. Bake at 350 for 35 to 40 minutes.
• 6. Drizzle caramel over hot cake. Top with vanilla ice cream and drizzle more caramel on top.