Honey Apple Bundt Cake With Apple Caramel Sauce

Honey apple Bundt cake topped with a drizzle of apple caramel sauce is paired with a scoop of vanilla ice cream. | mjbakesalot.com

THE MINNESOTA VIKINGS BEAT THE NEW ORLEANS SAINTS IN THE NFC DIVISIONAL ROUND GAME LAST SUNDAY!!!  To celebrate that stunning victory, I developed this recipe for honey apple Bundt cake with apple caramel sauce using as many Minnesota products as possible.   Minnesota is the home of Nordic Ware, the manufacturer of Bundt pans so that was my choice for the pan.  Next, Land O Lakes is a Minnesota company and the producer of the butter, whipping cream, and half and half that I buy.  There are many apple orchards in the state, Gold Medal Flour is based in Minnesota, and there’s no shortage of beekeepers providing honey.

Two of my favorite apple varieties went into this cake–McIntosh and Granny Smiths.  Peeling them was fast with my favorite Swiss peeler (which I got at the Minnesota state fair several years ago) then coring and sectioning them was even faster with the OXO corer and divider.  After that, I tossed them into our food processor and buzzed them very briefly because I wanted small pieces, not a puree.

Fresh apples and the tools used to prepare them for the honey apple Bundt cake. | mjbakesalot.com
McIntosh and Granny Smith apples provide a nice blend of sweet and tart flavors in honey apple Bundt cake. The tools that speed up apple prep are a Swiss peeler and Oxo apple corer/divider.

I mixed up the batter, then folded the apples in with a large rubber scraper, making sure that they were evenly distributed.

The oven was preheated and my 12-cup Bundt pan was ready with DIY baker’s joy Bundt pan prep mixture brushed on, so I scooped the batter into the pan, smoothed the top, tapped the pan on the counter 3 or 4 times, did a tilt-a-whirl motion with the batter in the pan (did you know that ride was invented in Minnesota?), then slid the pan into the oven.

Honey apple Bundt cake batter is in the pan and ready to be baked. | mjbakesalot.com
Note the bits of fresh apple suspended in the batter. I tapped the pan on the counter to disperse any air bubbles and to ensure that every nook and cranny is filled with batter, then I tilted and rotated the pan slightly so the batter runs up the sides a bit. This helps the cake rise more evenly.

Most Bundt cake recipes say to bake the cakes for anywhere from 50 minutes to 90 minutes for similar cakes, but I’ve learned to start checking all cakes at about 80% of the stated baking time.  Our house was filled with the intoxicating fragrance of honey and apples baking.  This cake was perfectly baked at 50 minutes.

The honey apple Bundt cake tests done and is ready to cool on a rack for 15 minutes. | mjbakesalot.com
Signs that the cake is done: 1) the cake is a rich golden brown, 2) the top looks dry, 3) the edges have pulled away from the sides of the pan, and 4) a skewer inserted in the middle came out clean.

After being pulled out of the oven and set on a cooling rack, all cakes need to rest in the pan for a few minutes in order to firm up a bit, and I leave large Bundt cakes in the pan for at least 10 minutes but no more than 15 minutes before I turn it out onto a serving plate.

The honey apple Bundt cake came out of the pan without damage onto a serving plate. | mjbakesalot.com
Bundt cakes easily slide out of the pan every time without damage when I use my DIY baker’s joy Bundt pan prep.

While the cake cooled, I made the apple caramel sauce that to drizzle over the top of individual slices of cake.  I began by melting brown sugar and butter together with a pinch of salt in a small pan with a heavy bottom.   After it came to a bubbling boil, I turned down the heat and kept it going for another 5 minutes, then added undiluted apple juice concentrate and brought it back to a boil again.  I let it bubble for another 5 minutes until it seemed to be about as thick as I wanted it, then removed it from the heat and stirred in the heavy cream.  I poured it into a canning jar, let it cool to room temperature, then covered and refrigerated it overnight.

Butter, brown sugar, a pinch of salt, and frozen apple juice concentrate are the ingredients in the apple caramel sauce that tops the honey apple Bundt cake. | mjbakesalot.com
Brown sugar, butter, a pinch of salt, and frozen apple juice concentrate make a delicious apple caramel sauce to drizzle on individual slices of cake before serving, or on top of the entire cake.

After 3 hours the cake was completely cool, so I covered it with my cake dome and stored it at cool room temperature overnight.

While I can assure you that the plain honey apple Bundt cake is great, I always like to add a little something extra.

A slice of honey apple Bundt cake without any topping. | mjbakesalot.com
With it’s fragrance of honey and those juicy bits of fresh apple, the cake is moist and delicious without any embellishment, but it does look a little…well…naked…

I warmed up the apple caramel sauce, put it into a squeeze bottle that we keep for the purpose, and embellished that lovely piece of cake.  Oooo, this is really getting good!

Apple caramel sauce drizzled on a slice of honey apple Bundt cake is the delicious final touch. | mjbakesalot.com
Ah, yes! A drizzle of apple caramel sauce is so nice.

But I still wasn’t done.  There was vanilla bean ice cream in the freezer, so I got that out and nestled a scoop of it next to the slice of cake.  Now THAT is a dessert worthy of being called Minnesotan.

Honey apple Bundt cake drizzled with apple caramel sauce is accompanied by a scoop of vanilla bean ice cream. | mjbakesalot.com
A small scoop of vanilla bean ice cream and honey apple Bundt cake topped with a drizzle of buttery apple caramel sauce make beautiful music together.

Believe me, this cake is every bit as delicious as it looks.

A slice of honey apple Bundt cake is a luscious dessert with vanilla bean ice cream. | mjbakesalot.com
Sweet golden honey and fresh apples make honey apple Bundt cake a deliciously different dessert that you and your family will love any time of year.

I’ve got my fingers crossed and my Vikings shirt ready to go as we cheer on our Minnesota Vikings when they play the Philadelphia Eagles in the NFC Championship game next Sunday (1/21/18).  If the Vikes win that game, they’ll be the first team in the history of the NFL to play in a Super Bowl on their home field.  GO VIKES, BRING IT HOME!  SKOL!!!

As always, please leave a question or a comment and rate this recipe with the stars below if you like the post, then Pin, Tweet and/or share on Facebook and Instagram.

Thanks, and bon appetit!

5.0 from 1 reviews
Honey Apple Bundt Cake With Apple Caramel Sauce
 
Prep time
Cook time
Total time
 
Sweet golden honey and fresh apples are combined in a moist, flavorful cake that's topped with a buttery apple juice caramel sauce in this dessert homage to my home state of Minnesota.
Author:
Recipe type: Cake
Cuisine: American
Yield: 18 serrvings
Ingredients
Cake
  • 3-1/2 cups (15 oz, 420 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon pie spice or cinnamon (I use Penzey’s pie spice)
  • 4 large eggs, room temperature
  • 3/4 cup (5-1/2 oz, 155 grams) light brown sugar, packed
  • 1/2 cup (4 fluid oz, 118 ml) canola oil
  • 1 cup (8 fluid oz, 340 grams, 240 ml) honey
  • 3/4 cup (6 fluid oz, 177 ml) water or coffee, or a combination
  • 1 teaspoon pure vanilla extract
  • 1 pound (3 or 4 small) apples, peeled, cored, and cut into eighths
Apple Caramel Sauce
  • 1/2 cup (4 oz, 115 grams) butter
  • 1/4 cup (3-1/4 oz, 107 grams) brown sugar
  • 1/2 cup (4 fluid oz, 120 ml) frozen apple juice concentrate, thawed
  • 2 tablespoons (1 fluid oz, 30 ml) heavy cream
  • pinch of kosher salt
Instructions
Cake
  1. Preheat the oven to 350° F and prepare a 12-cup (10 inch) Bundt pan by brushing with Bundt pan prep.
  2. Whisk together the flour, baking powder, baking soda, salt, and spice in a medium bowl and set aside.
  3. Add the peeled, cored, and sliced apples to the work bowl of a food processor and pulse in two or three short bursts; remove the cover and scrape down the bowl, then replace the cover and pulse once or twice more, just until the apples are in smallish pieces.
  4. In the bowl of a stand mixer, beat the brown sugar and oil until light, about 1 minute, then add the eggs and beat until light, about another 1 minute.
  5. Add the honey to the egg/sugar/oil mixture and mix on low speed until combined.
  6. Combine the water and/or coffee with the vanilla extract, then add to the egg/sugar/oil mixture alternately with the dry ingredients, mixing only until blended; scrape down the bowl.
  7. Fold the apples into the batter with a large spoon or rubber scraper until completely distributed.
  8. Spoon the batter into the prepared pan, smoothing the top and tapping the pan on the counter two or three times, then tilting and rotating the pan so the batter goes up the sides of the pan about an inch.
  9. Bake 45 to 60 minutes, or until the cake starts to pull away from the sides and a long wooden skewer inserted into the middle comes out clean.
  10. Remove from the oven and cool on a rack for at least 10 but no more than 15 minutes, then turn the cake out of the pan onto a serving plate.
Caramel Apple Sauce
  1. Combine brown sugar, butter, and a pinch of kosher salt in a small saucepan and cook over medium high heat until bubbling, stirring occasionally.
  2. Reduce heat to medium low and continue cooking for 5 minutes.
  3. Stir in the thawed apple juice concentrate and cook for another 5 minutes, until thickened as desired.
  4. Remove from heat and stir in the whipping cream.
  5. Cool and store in refrigerator.
  6. Warm before serving.
Notes
I like to use a combination of Granny Smith and McIntosh apples in this recipe, but other apple varieties can be used.
The cake may be served the same day it's baked, but for the best flavor bake the cake the day before you plan to serve it then cool it completely. Cover and store the cake at room temperature and refrigerate the caramel sauce. Rewarm the sauce before drizling it over individual servings or the entire cake.

 

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