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Spiced Bundt Cake with Apple Caramel Sauce

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Introduction

Experience the delightful fusion of fall flavors with our “Spiced Bundt Cake with Apple Caramel Sauce.” This classic recipe brings a modern twist to traditional spice cakes, incorporating juicy apples and an irresistible caramel drizzle. Each bite promises a blend of warm spices, sweetness from the natural sugars in apples, and creamy richness from our homemade caramel sauce.

Tips for this recipe

For optimal results with your Spiced Bundt Cake, ensure all ingredients are at room temperature. Preheating the Bundt pan is crucial to achieve a beautiful rise and texture. Do not skip pre-baking the pan as it helps in releasing any excess oil for a perfectly nonstick surface.

Why you will love this recipe

This Spiced Bundt Cake with Apple Caramel Sauce is more than just a dessert; it’s a heartwarming experience. The enticing aroma of cinnaminate, nutmeg, and cloves will greet you as the oven warms up, while the combination of buttery crumb, soft apples, and rich caramel sauce offers an unparalleled taste adventure for all senses. Whether it’s a festive occasion or just your way to savor autumn flavors, this cake is sure to become a cherished addition to your recipe collection.

Ingredients

  • 1 cup sugar
  • Pinch of cream of tartar
  • 1/4 cup fresh apple cider
  • 1/4 cup heavy cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Nonstick vegetable oil spray
  • 1 1/4 cups (2 1/2 sticks) unsalted butter

Adviced equipment

  • Bundt Cake Pan
  • Digital Kitchen Scale
  • Mixer (Stand Mixer or Hand Mixer)
  • Rubber Spatula
  • Oven Thermometer
  • Silicone Baking Mat
  • Measuring Cups and Spoons Set
  • Digital Food Scale for Ingredients
  • Caramel Sauce Pot

History of the recipe

The origin of the Spiced Bundt Cake with Apple Caramel Sauce can be traced back to European culinary traditions, where baking methods and spice usage have evolved over centuries. This particular combination has become a staple in modern American households, especially during fall festivities when families gather around hearths or ovens for comfort food that brings everyone together.

Fun facts about this recipe

The Spiced Bundt Cake with Apple Caramel Sauce is a testament to the versatility of apples in desserts. Historically, apples have been cherished for their nutritional value and culinary flexibility—from baking bread to fermenting cider. The caramel sauce component pays homage to this fruit’s adaptability as it transforms through the process of caramelization, becoming a rich, sweet complement to the spiced apples in our Bundt Cake.

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Spiced Bundt Cake with Apple Caramel Sauce

Spiced Bundt Cake with Apple Caramel Sauce

amanda

Equipment

  • - Bundt Cake Pan

  • - Digital Kitchen Scale

  • - Mixer (Stand Mixer or Hand Mixer)

  • - Rubber Spatula

  • - Oven Thermometer

  • - Silicone Baking Mat

  • - Measuring Cups and Spoons Set

  • - Digital Food Scale for Ingredients

  • - Caramel Sauce Pot

Ingredients

  • 1 cup sugar

  • Pinch of cream of tartar

  • 1/4 cup fresh apple cider

  • 1/4 cup heavy cream

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

  • Nonstick vegetable oil spray

  • 1 1/4 cups (2 1/2 sticks) unsalted butter

  • 1 vanilla bean, split lengthwise

  • 2 1/3 cups all-purpose flour

  • 1 1/4 cups slivered almonds

  • 2 teaspoons baking powder

  • 2 teaspoons kosher salt

  • 1 1/2 teaspoons freshly grated nutmeg

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground allspice

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground cloves

  • 1 cup (packed) dark brown sugar

  • 1 cup sugar

  • 3/4 cup powdered sugar plus more

  • 1 teaspoon finely grated lemon zest

  • 3 large eggs

  • 5 large egg yolks

  • 1 cup whole milk

  • A 10"-diameter nonstick Bundt pan

Instructions

1

Instruction 1

Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
2

Instruction 2

Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
3

Instruction 3

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
4

Instruction 4

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
5

Instruction 5

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
6

Instruction 6

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
7

Instruction 7

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
8

Instruction 8

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.
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