I have to admit, this is my first time making a Bundt Cake! It’s just that every time I go to a kitchen store, I see a new cake pan or a new decoration and since I am what they call an impulse buyer, I buy the cake pan or the new decoration! Well, last time I went shopping, I bought a Bundt cake pan so here I am!
So I got home and told Karl that I was making a Bundt cake. He looks at me funny and says, what is a Bundt cake and why is it called a Bundt cake?!
Of course, I didn’t know why we call it a Bundt cake so I went searching on Google! Turns out that the Bundt cake name was derived from the German Bundkuchen, a ring shaped tea-time cake. I love learning new things like that. Maybe I should read a book instead of wasting my time searching the meaning of cake names….
I found this recipe on the good old Allrecipes website. I made a few changes to the recipe: Instead of using oil, I used homemade applesauce (way heathier!) and also used Apple juice instead of orange juice, just because Karl drank the orange juice the night before…Recipe found on: http://allrecipes.com/Recipe/apple-bundt-cake/detail.aspx
Course: Dessert Yield: 12 servings Prep Time: 10 mins Cook Time: 60 mins
- 2 Cup of apples, peeled and diced
- 1 Tablespoon of white sugar
- 1 Teaspoon of cinnamon
- 3 Cup of all purpose flour
- 3 Teaspoon of baking powder
- 1/2 Teaspoon of salt
- 3 Cup of white sugar
- 1 Cup of applesauce (or oil if you want to follow the original recipe)
- 1/4 Cup of apple juice (or orange juice)
- 2 1/2 Teaspoon of vanilla extract
- 4 eggs
- 1 Cup of chopped walnuts
- 1/2 Cup of water
- 1/4 Cup of heavy cream
- Start by preheating your oven to 350 degrees F (175 degrees C).
- Grease and flour a 10 inch Bundt cake pan.
- In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside.
- Sift together the flour, baking powder and salt; set aside.
- In a large bowl, combine 2 cups white sugar, applesauce, apple juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
- Pour 1/3 of the batter into prepared pan. Evenly distribute 1/2 of the apple mixture of top of the batter. Alternate layers of batter and filling, ending with batter.
- Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- While the cake bakes, start making your caramel sauce.
- In a medium sauce pan, bring 1 cup of white sugar and 1/2 cup of water to a boil. Do not touch the saucepan. Let the sugar mixture boil until in become pale brown. You can then gently swirl the caramel around until it reaches an amber color. Immediately dip the bottom of your saucepan in ice water to stop the cooking. Mix the cream in the caramel. When the caramel sauce is well mixed, transfer into another bowl and let in sit until the cake has completely cooled. Drizzled the caramel sauce on your cake. Reserve some sauce to drizzle on each piece when serving the cake.