Spiced Apple Bundt Cake with Salted Caramel Glaze
Ingredients
Spiced Apple Bundt Cake
- 3 cups 384g all purpose flour*
- 1 tbsp ground cinnamon*
- 1/2 tsp ground nutmeg*
- 1 tsp salt*
- 1 tsp baking soda*
- 1 1/3 cups 315ml canola oil
- 1 cup 200g white sugar
- 1 cup 200g brown sugar
- 3 large eggs grade A
- 1 tsp vanilla extract
- 4 granny smith apples cored and cut into 1/2 inch cubes
Salted Caramel Glaze
- 1/2 cup 64g brown sugar
- 1/4 cup 58g unsalted butter
- 1 tsp vanilla extract
- 1 cup 128g powdered sugar
- 3 tbsp milk
- Salt to taste 1 tsp first, then adjust to taste.
Instructions
Spiced Apple Bundt Cake
- Preheat oven to 175C.
- Mix ingredients marked * in a large bowl, whisk till evenly distributed.
- In another large bowl, add eggs, sugar, vanilla extract, and oil.
- Mix until combined.
- Mix in dry ingredients in 2 portions.
- Until combined. The batter will be thick, kind of like creamy peanut butter.
- Add in apples.
- Fold in until combined.
- Pour into greased and floured bundt pan.
- Bake for 75 - 85 mins. Or until Skewer comes out clean.
- Remove from oven and let cool for 15 mins. Invert to cool completely on wire rack.
- If you are having difficulty getting the cake out, let it cool a little longer on it's base.
Salted Caramel Glaze
- On low heat, bring sugar, butter, and milk to boil, whisking consistently.
- When sugar is dissolved, add salt and whisk.
- Taste and adjust to how salty you like it to be.
- Remove from heat, let it cool for 5-10 mins.
- Whisk in vanilla extract
- Then powdered sugar heaping tbsp at a time until desired consistency.
- Leave to cool until ready to glaze.
Notes
Cups to Grams Conversion