It’s October and it’s Bundt Bakers time, and this Chocolate Caramel Apple Bundt Cake said CELEBRATE to me! This classic chocolate cake is stuffed full of small apple bites, rimmed with toffee chips, and drizzled with caramel sauce. It definitely screams fall!
Chocolate Caramel Apple Bundt Cake
(printable recipe at end of post)
(makes 8 mini bundt cakes)
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water
2-3 Granny Smith Apples, cut in to bite sized pieces
12-15 ounces melted Caramel Bits
1/4 cup Toffee Bits
Preheat oven to 350 degrees.
Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.
Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.
Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes.
Cool cake on rack, and remove from pan. When completely cooled, place on plate.
Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
Enjoy your Chocolate Caramel Apple Bundt Cake!
Scroll down to see more cakes made by #BundtBakers for today’s fun and tasty challenge!
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Yield: 8 Mini BundtsAuthor: The Freshman CookPrint Recipe
CHOCOLATE CARAMEL APPLE BUNDT CAKE
INGREDIENTS:
- 2 1/4 cups Flour
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- Pinch Salt
- 2/3 cup Butter
- 1 3/4 cups Sugar
- 2 Eggs
- 3 ounces unsweetened Chocolate, melted and cooled
- 1 teaspoon Vanilla
- 1 1/4 cups Water
- 2-3 Granny Smith Apples, cut in to bite sized pieces
- 12-15 ounces melted Caramel Bits
- 1/4 cup Toffee Bits
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.
- Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
- Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.
- Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes.
- Cool cake on rack, and remove from pan. When completely cooled, place on plate.
- Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
- Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
