Sunday, September 29, 2013

Caramel Apple Bundt Cake

(originally made 4/2011)

Tonight is the annual auction at my sister's school.   Part of the event is a cake walk/auction, and every year I provide 4 cakes.     Donated cakes cannot require refrigeration, and Aveena had posted her awesome picture and link to her blog with this recipe and I know it will be a huge hit.   Due to time constraints I grated the apples on a large hole grater and used caramel ice cream topping.    Like Aveena's, the first layer of caramel soaked right in, and I sent the remainder of the bottle home with my sister to add to the cake and then pop it in the freezer to set it quickly.    The test cupcake was delicious and I was sorry to see this cake leave the house!     Thank you so much Aveena for sharing your review !

Unfortunately, the only pic I got of the cake was with the glaze soaked in and with the other cakes.


 Definitely go check out the pics on Aveena's blog!
http://aveena.wordpress.com/2010/11/01/caramel-apple-bundt-cake/


                      
Caramel Apple Bundt Cake
     

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE
  2               cups  apples (peeled & diced)-- grated on large holed grater
  1              tbsp.  cinnamon
  1              tbsp.  granulated sugar
  1              tbsp.  brown sugar
     1/2           cup  walnuts (chopped)-- omitted
  1                     yellow cake mix
  3                     eggs
     1/3           cup  vegetable oil
  1                cup  water
  1               pkg.  instant vanilla pudding
                        TOPPING
  12                    soft caramel candies (used caramel ice cream topping)
  1              tbsp.  water

Preheat oven to 350 degrees F
In a large mixing bowl, combine apples, cinnamon, granulated sugar, brown sugar and walnuts. Mix thoroughly.
In a second large mixing bowl, combine cake mix, eggs, oil, water, and pudding.
combine content of both bowls together, mix well.
Pour batter into a prepared (spray with cooking spray & flour) bundt pan.
Bake in oven 40-45 minutes.
Remove from oven, let cool 15 minutes, invert cake onto cooling rack until completely cool.
In a microwavable bowl, combine caramels and
water. Heat in microwave about 30-40 seconds, or long enough to melt caramels.
Pour caramel topping over cake and ENJOY!

MixingBowl.com


NOTES : http://community.tasteofhome.com/forums/p/806611/6884287.aspx#6884287

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