The Freshman Cook: Spiced Apple Bundt Cake w/ a Caramel Brickle Drizzle/#BundtBakers

Today I am celebrating fall by making this Spiced Apple Bundt Cake with a Caramel Brickle Drizzle. Fall is definitely in the air here in North Carolina. The days are mild and gorgeous, and the nights are  brisk enough for a fire in the fire pit. Definitely a reason to celebrate! Another reason to celebrate?! This bundt cake is part of #BundtBakers. This months theme is caramel…..Yum!  So check out all the other goodies, after you see mine, of course!! You are sure to find several favorites!

Spiced Apple Bundt Cake w/ a Caramel Brickle Drizzle

3 cups Granny Smith Apples

1 1/4 cup Canola Oil

1 1/2 cups Sugar

3 Eggs

2 cups Flour

1/2 teaspoon Baking Soda

1 teaspoon Vanilla

1 teaspoon Cinnamon

Caramel Sauce

1 cup Sugar

1/3 cup Water

2 tablespoon Butter

1/2 cup Whipping Cream

Preheat your oven to 350 degrees.

Peel, core, and then chop your apples.

Combine your oil, sugar and eggs in a bowl and mix well.

Add the flour, baking soda, vanilla and cinnamon. Mix well.

Mix apples in. 

Grease and flour your pan. I have found that cakes are difficult 

to remove from bundt pans if they are not prepared correctly.

This is what works for me: I use vegetable shortening and I 

apply it with a 1/4″ wide paint brush that I bought just for this.

The brush makes it easier to get all the crevices. Then I 

put flour in each pan. If, when you shake out the flour,

some of the pan does not cover,

 just add shortening to the uncovered spot, add flour, 

and you are done.

Bake for 10-15 minutes. Let cool completely.

Make your sauce by placing your sugar and water 

in a pan over low heat. Allow the sugar to melt.

Increase your heat until the sugar mix begins to boil.

Do not stir. Put a small amount of water in a bowl.

Using a pastry brush or a silicone brush, brush the sides

of the pan with small amounts of water. This will remove the 

sugar crystals that are sticking to the sides of the

pan as it begins to get hot and boil.

Do this all around the pan.

As you can see, the sugar mix is beginning to turn an amber color.

The sugar is beginning to caramelize. 

Start swirling the pan slightly and the entire pan will

 caramelize and turn amber color. 

Add your butter and cream.

Boil for 2-3 minutes.

Take off heat.

Let it cool. It is too hot to eat at this time.

As it cools you will see the deep, rich color of the caramel.

Drizzle your caramel over the cake, adding as

much as you would like.

 Sprinkle with brickle bits!

Thanks for joining me today! I hope you like this recipe!

I took some of the cake part of this recipe from a 1993 cook book. The book is
from an apple orchard about 2 miles from where I grew up. It appears that it was

written to promote the orchards U-pick customers. It is very unique and 

has a lot of nice recipes. Now, check out what everyone made today! So many gorgeous cakes!!

Thank you to our host, Lauren from Sew You Think You Can Cook.

Thanks for all the hard work, Lauren!
#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is caramel and our creative host is Lauren of Sew You Think You Can Cook. If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage. 

And don’t forget to take a peek at what other talented bakers have baked this month: