Wednesday, September 22, 2010
Caramel Apple Bunt
We just recieved our first order of apples - just over 200lbs! (Don’t worry I did get some apples for other people and most are windfalls for making juice.) So I have an abundance of apples around the house. I also tried a couple of new varieties this year and wanted to see how they held up in baking before I started the mass pie production. This cake seemed like the perfect opportunity to try out the new baking apples - that and it was my husband’s birthday, so I was in need of a cake.
I found the original recipe on all recipes.com, but modified it a bit to suit my tastes (well hubby’s tastes and my aversion to 1.5 cups of oil in one recipe). Below is what I came up with and it was a delicious fall cake, even without the topping. I may make it again adding cinnamon to the batter and leaving off the topping.
1 cups sugar
1 cup brown sugar
1/2 cups vegetable oil
1 cup apple sauce
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
4 cups chopped, peeled apples
1/4 cup butter or margarine
2 tbsp milk
1/2 cup packed brown sugar
1. In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla.
2.Combine flour, salt and baking soda; add to egg mixture.
3.Stir in apples and pecans.
4.Pour into a greased bunt pan.
5.Bake at 350 degrees F for 1 hour and 15 minutes or until the cake tests done (toothpick comes out clean).
6.Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter.
7. For topping, combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)
My husband liked this cake and didn't mind having an apple birthday cake rather than the traditional birthday cake. The leftovers were fed to my coworkers and received rave reviews. Everyone really enjoyed the cake, and it was still nice and moist a couple days later.