As mentioned in a previous post we went apple picking in the mountains for Sean’s birthday. We have made many apple goodies and STILL I have lots of apples left! Tomorrow is apple pie day and the rest will be made into apple sauce.
This is the third time I’ve made this cake. First I made it for Ewan’s class when they studied apples and had an apple party day, eating all things apple. Then I made it again for Sean’s birthday because Jack and Sean were upset they didn’t get a bite of the one I made for school. So here we are again, lots of apples and what shall I make? Another apple cake of course, this time capturing photos of it to post the recipe for ya’ll.
This is a super easy recipe. I love a bundt cake for that very reason. There is only one pan to clean, layer cakes have several. Frosting a bundt cake is easy too. The warm caramel frosting just drizzles over the cake and puddles a little at the bottom. Lick up what falls or scoop it up and drizzle again, the choice is yours!
Then of course there are so many bundt pans with cool patterns now! I made this cake in my new bundt pan and enjoyed having a new design to look at. Added bonus, bundt cakes slice and transport well. This was important for taking it to school.
This cake combines some of fall’s best flavors and aromas. Apples and cinnamon of course are a classic pair. I used Granny Smith apples, any baking apple would work. Add in some ginger and cloves and your house smells amazing. I even made it with white whole wheat flour, nobody will know with all those spices in there!
Apple Cake with Caramel Frosting
1 c. canola oil
1 c. sugar
1/2 c. brown sugar
2 tsp. vanilla
2 c. white whole wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
1 Tbs. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3 c. shredded apples (about 5 medium apples)
For the Frosting
1/2 c. butter
1/2 c. brown sugar
1/4 c. heavy cream
1 tsp. vanilla
Preheat oven to 350 degrees and grease a bundt pan. In a large bowl whisk the eggs and oil until frothy. Add in the sugars and vanilla, mix well. In a small bowl sift together the flour, baking soda, salt, cinnamon, ginger and cloves. Add the dry ingredients to the wet and mix until combined. Fold in the apples. Pour into prepared bundt pan and bake for 55-60 minutes, until an inserted toothpick comes out clean. Let the cake cool in the pan for five minutes and then invert onto a cooling rack.
While the cake is cooling place the butter, brown sugar and cream in a small saucepan and bring to a boil over medium heat, whisking often. Boil for 2-3 minutes, whisking constantly. Remove from the heat and whisk in the vanilla. Allow to cool for a couple minutes and pour evenly over the cake.
Yields 16 servings