Honey Apple Bundt Cake With Apple Caramel Sauce
 
Prep time
Cook time
Total time
 
Sweet golden honey and fresh apples are combined in a moist, flavorful cake that's topped with a buttery apple juice caramel sauce in this dessert homage to my home state of Minnesota.
Author:
Recipe type: Cake
Cuisine: American
Yield: 18 serrvings
Ingredients
Cake
  • 3-1/2 cups (15 oz, 420 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon pie spice or cinnamon (I use Penzey’s pie spice)
  • 4 large eggs, room temperature
  • 3/4 cup (5-1/2 oz, 155 grams) light brown sugar, packed
  • 1/2 cup (4 fluid oz, 118 ml) canola oil
  • 1 cup (8 fluid oz, 340 grams, 240 ml) honey
  • 3/4 cup (6 fluid oz, 177 ml) water or coffee, or a combination
  • 1 teaspoon pure vanilla extract
  • 1 pound (3 or 4 small) apples, peeled, cored, and cut into eighths
Apple Caramel Sauce
  • 1/2 cup (4 oz, 115 grams) butter
  • 1/4 cup (3-1/4 oz, 107 grams) brown sugar
  • 1/2 cup (4 fluid oz, 120 ml) frozen apple juice concentrate, thawed
  • 2 tablespoons (1 fluid oz, 30 ml) heavy cream
  • pinch of kosher salt
Instructions
Cake
  1. Preheat the oven to 350° F and prepare a 12-cup (10 inch) Bundt pan by brushing with Bundt pan prep.
  2. Whisk together the flour, baking powder, baking soda, salt, and spice in a medium bowl and set aside.
  3. Add the peeled, cored, and sliced apples to the work bowl of a food processor and pulse in two or three short bursts; remove the cover and scrape down the bowl, then replace the cover and pulse once or twice more, just until the apples are in smallish pieces.
  4. In the bowl of a stand mixer, beat the brown sugar and oil until light, about 1 minute, then add the eggs and beat until light, about another 1 minute.
  5. Add the honey to the egg/sugar/oil mixture and mix on low speed until combined.
  6. Combine the water and/or coffee with the vanilla extract, then add to the egg/sugar/oil mixture alternately with the dry ingredients, mixing only until blended; scrape down the bowl.
  7. Fold the apples into the batter with a large spoon or rubber scraper until completely distributed.
  8. Spoon the batter into the prepared pan, smoothing the top and tapping the pan on the counter two or three times, then tilting and rotating the pan so the batter goes up the sides of the pan about an inch.
  9. Bake 45 to 60 minutes, or until the cake starts to pull away from the sides and a long wooden skewer inserted into the middle comes out clean.
  10. Remove from the oven and cool on a rack for at least 10 but no more than 15 minutes, then turn the cake out of the pan onto a serving plate.
Caramel Apple Sauce
  1. Combine brown sugar, butter, and a pinch of kosher salt in a small saucepan and cook over medium high heat until bubbling, stirring occasionally.
  2. Reduce heat to medium low and continue cooking for 5 minutes.
  3. Stir in the thawed apple juice concentrate and cook for another 5 minutes, until thickened as desired.
  4. Remove from heat and stir in the whipping cream.
  5. Cool and store in refrigerator.
  6. Warm before serving.
Notes
I like to use a combination of Granny Smith and McIntosh apples in this recipe, but other apple varieties can be used.
The cake may be served the same day it's baked, but for the best flavor bake the cake the day before you plan to serve it then cool it completely. Cover and store the cake at room temperature and refrigerate the caramel sauce. Rewarm the sauce before drizling it over individual servings or the entire cake.
Recipe by MJ Bakes A Lot at https://mjbakesalot.com/?p=1161