Apple Caramel Bundt Cake
- Rayya Ghumrawi
- Oct 7, 2018
- 1 min read
2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk
1 pkg vanilla pudding (3.4 oz)
3 peeled and coarsely chopped apples
Into a medium bowl, sift the flour, baking powder, and salt and set it aside. In the bowl of an electric mixer, beat the butter and sugar for about 3 to 4 minutes until fluffy. Beat in eggs, then add the vanilla.
With the mixer on low speed, add the flour mixture gradually and alternating with the milk. Then add the vanilla pudding powder. Beat until fully combined.
Stir in the chopped apples. Pour into greased and floured bundt pan (about 12 cups or 10 inches). Bake 50 min. to an hour or until toothpick inserted near center comes out clean. Wait about 5 minutes for the cake to cool slightly then flip it over and remove pan. Cool cake completely.
For caramel drizzle:
20 soft caramels
3 tbsp milk
Microwave caramels and milk in microwaveable bowl on high for about 1-1/2 min. and stir every 30 seconds until the caramels are completely melted and sauce is smooth. Drizzle over cake just before serving.
This cake is a great way to celebrate the start of fall! The apple and caramel flavors are great for changing things up from the usual pumpkin flavors found when the weather gets colder. Enjoy!
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