Spiced Bundt Cake with Apple Caramel Sauce Recipe

Posted by
Rate It!
Spiced Bundt Cake with Apple Caramel Sauce
Add your photo!
Ingredients
27
Count
Nutrition
439
Calories
Comments Print recipe

Ingredients:

Directions:

  1. For caramel sauce: Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
  2. For cake: Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
  3. Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
  4. Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
  5. Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
  6. Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
  7. Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
  8. Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 439.34 Kcal (1839 kJ)
Calories from fat 199.45 Kcal
% Daily Value*
Total Fat 22.16g 34%
Cholesterol 153.14mg 51%
Sodium 460.73mg 19%
Potassium 308.4mg 7%
Total Carbs 51.88g 17%
Sugars 29.4g 118%
Dietary Fiber 2.55g 10%
Protein 10.76g 22%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 4%
Iron 1.5mg 8%
Calcium 129.5mg 13%
Amount Per 100 g
Calories 303.85 Kcal (1272 kJ)
Calories from fat 137.94 Kcal
% Daily Value*
Total Fat 15.33g 34%
Cholesterol 105.91mg 51%
Sodium 318.64mg 19%
Potassium 213.29mg 7%
Total Carbs 35.88g 17%
Sugars 20.33g 118%
Dietary Fiber 1.76g 10%
Protein 7.44g 22%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 1mg 8%
Calcium 89.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top