Nothing screams fall more than caramel apples right?? This Caramel Apple Cake is basically a caramel apple in cake form and it is AMAZING!! Best of both worlds! I recently made some Caramel Ganache with Chocoley Gourmet Caramel from Chocoley and I had to make something special for it. I have a love for just about anything with apples and especially bundt cakes. Just check out my Granny Smith Apple Bundt Cake.
I have attempted to make caramel for apple cakes before but this has hit the nail on the head . In the past all the caramel glazes I have made have been a little to thin. This caramel ganache is the perfect , it is thick , rich and creamy. It is the perfect compliment to this tender and delicious cake . The cake has a hint of the fall spices and apples in every bite, mixed with the caramel it is the perfect cake for the season.
This cake is a little work but worth it! Preheat oven to 325 degrees and prepare a bundt pan by spraying it with a spray with flour , like Baker’s joy . In a medium bowl mix the flour, baking powder, salt , cinnamon, nutmeg, and cloves and set aside
In a mixer cream together the butter and sugar until fluffy, usually about 4-5 minutes . Add one egg at a time mixing well in between the mix in the oil.
Mix in vanilla. Add flour to the mixture about a half a cup at a time and alternating adding a little apple cider at a time.
Once all the flour and cider is added and everything is mixed well Peel and dice apples and fold them in
Pour batter into prepared bundt pan. Bake at 325 degrees for 1 hour 15 minutes
Remove cake from the oven and allow to cool for 15 minutes and then Invert to a cake plate. Once the cake is cooled you can make the caramel ganache and drizzle over the cake.
If the Caramel Ganache process isn’t clear enough here click here Caramel Ganache for better details.
8 oz of Chocoley Gourmet Caramel is basically half of a 1 pound container . Remove half and chop in small pieces and place in a medium mixing bowl
Bring the heavy whipping cream up to a boil and pour it over the caramel . Cover the bowl with a plate to trap the heat and let sit for 5 minutes
While the mixture is sitting prepare an ice water bath in a larger mixing bowl your other bowl will fit in
After 5 minutes start to stir the caramel into the cream. If it is too hard to incorporate you can pop it in the microwave for 30 seconds at a time . Careful though, you don’t want to cook it , just melt them together
Eventually get a wire whisk and whisk the mixture until it is smooth
Now place the smaller bowl into a ice water bath and beat with an electric mixer, stopping to scrape down the sides
This will take about 5 minutes but eventually the mixture will get creamy and thicken, you want the consistency to be able to drizzle off a spoon but thicker than melted caramel