Copyright 2008-2014 Krista Davis

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Caramel Apple Bundt Cake



Cake


1 1/2 cups flour

1 cup pecans

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

3/4 teaspoon cloves

1/4 teaspoon salt


1 1/4 sticks (10 tablespoons) butter at room temperature + extra for greasing the pan

1 cup packed dark brown sugar

1/2 cup sugar + extra

2 large eggs at room temperature

1 cup applesauce

2 medium apples, peeled and cored


Place flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples.


Preheat oven to 350.


Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding applesauce and the flour mixture until completely combined. Stir in the grated apples.


Grease the bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean.


Allow to rest on a baking rack about 5-10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel.


Caramel


4 tablespoons unsalted butter

1 cup packed dark brown sugar

1/4 heavy cream


Place the ingredients in a deep microwave safe dish (I used a 4 cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn't melt!)