Apple bundt cake with caramel glaze
Ingredients
- 2 Cups Cake Flour Or All-purpose flour
- ½ tsp Salt
- ½ tsp Baking soda
- 1 Cup Butter room temperature
- 2 Cups Sugar
- 3 Eggs
- 2 tsp Vanilla extract
- 1 Cup Yogurt
- 3 Cups Green apples peeled and chopped
- ½ Cup almond slivers
Bundt cake pan coating
- 2 tbsp Vegetable shortening
- 2 tbsp All-purpose flour
Caramel glaze
- ½ cup Butter cubed
- ¼ Cup Milk
- 1 cup brown sugar
- ⅛ Tsp salt
Garnish
- ¼ Cup almond slivers
Instructions
Caramel glaze
- First, combine all of the ingredients in the saucepan over medium heat, stir just enough to mix everything. Then, increase the heat to medium-high and cook the mixture, without stirring, until it reaches a deep golden color.
- Bring the caramel mixture to a boil. If you have a candy thermometer, the temperature of the caramel should reach 235-245°F.
- Then, reduce the heat to low and let the mixture simmer for 5 minutes while stirring with a silicone spatula.
- Finally, let the caramel glaze cool slightly in the pan, then transfer the glaze into a glass jar to finish cooling.Remember to let the glaze (and the bundt cake) cool completely before pouring the glaze on top of the cake.
Bundt cake
- First, preheat the oven to 350°F and measure out all of the cake ingredients.
- Next, in a large mixing bowl, drop in the sugar and the softened butter.
- Beat the butter and sugar together with a hand mixer on medium speed until the mixture is light and pale in color.
- Then, in a separate small bowl, whisk the 3 eggs together.
- Next, pour the vanilla extract, beaten eggs, and yogurt into the butter and sugar mixture, use the hand mixer to completely mix all of the wet ingredients together.
- In another medium-sized bowl, pour in the flour, baking soda, and salt.
- Combine the dry ingredients with a blending whisk.
- Then, add the flour mixture into the wet ingredient mixture, ½ at a time, mixing well between each addition.
- Continue to mix the cake batter until all of the wet and dry ingredients are completely combined.
- Next, add the chopped apples and the ½ cup almond slivers into the bowl of cake batter.
- Use a spatula to gently fold the apples and almond slivers into the cake batter until evenly mixed in.
Bundt cake pan coating
- First, grab everything you need for coating the bundt cake pan: some food-friendly disposable gloves, vegetable shortening, flour, and a sifter.
- Then, use gloved hands to coat the entire inside of the bundt cake pan with the vegetable shortening. Make sure to get all the sides and corners.
- Afterward, use the sifter to evenly sprinkle a light coating of flour over the layer of shortening.
- Then, turn the cake pan over and dump out any excess flour.
- Evenly distribute the apple cake batter into the greased bundt cake pan and spread it evenly with a spatula.
- Bake the bundt cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Then, let the cake cool for a minimum of 30 minutes before removing it from the pan. If you do not let the cake cool long enough, it will come out of the pan in parts.
- Finally, after resting in the pan, remove the apple cake from the pan and flip it onto a cooling rack to finish cooling completely, about 1-2 hours, before drizzling with the glaze.
Bundt cake decoration
- First, slide a sheet of parchment paper under the wire rack of the completely cooled bundt cake. Then, slowly pour the cooled caramel glaze over the entire bundt cake.
- Finally, use the remaining almond slivers to decorate the top of the bundt cake immediately after drizzling with the glaze.
Video
Nutrition
Calories: 442kcalCarbohydrates: 56gProtein: 5gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 79mgSodium: 302mgPotassium: 142mgFiber: 2gSugar: 42gVitamin A: 611IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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