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Happy Thanksgiving

I would like to wish all my readers celebrating Thanksgiving tomorrow a very joyful day. Thanksgiving is not celebrated here in Ireland making me incredibly envious of the celebratory feast that occur, and I miss out on. However, I would like to say how thankful I am for the continued support from readers across the globe and I hope that you may be able to alleviate some of the kitchen stresses this year with some of my shortcuts and hacks.

In the coming weeks there will be many more holiday inspired recipes for quick stress-free party foods, cosy bowl foods, seasonal cocktails, heart-warming comfort food that will aid you through the hustle and bustle on the lead up to Christmas, seasonal cakes & bakes and recipe for making the most of the Christmas feast leftovers.

Below is my recipe for salted caramel & apple Bundt cake which I wouldn’t want to celebrate any holiday without.

A delicious apple bundt cake with a smoked salted caramel sauce.

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apple bundt cake with salted caramel sauce

Yields12 Servings

Cake
 Vegetable oil for greasing bundt tin
 375 g Plain flour
 2 tsp Baking powder
 1 tsp Bicarbonate of soda
 ½ tsp Fine sea salt
 2 tsp Ground cinnamon
 175 ml Vegetable oil
 4 Eggs
 90 g Light brown sugar
 150 g Caster sugar
 1 tsp Vanilla extract
 250 ml Full fat milk
 2 Bramley cooking apples (325g)Peeled, cored & cut into small 1cm approx dice
Salted Caramel Sauce
 50 g Butter
 2 tbsp Golden syrup
 50 g Caster sugar
 75 g Light brown sugar
 60 ml Double cream
 Sea salt flakes/ smoked sea salt flakes to taste

1

Turn oven on and set to 170°C. Brush a bundt tin well with oil to grease and leave upside down over a plate or in the sink so excess oil can run off. In a large mixing bowl combine the dry ingredients flour, baking powder, bicarbonate of soda, salt & cinnamon. Mix to disperse ingredients.

2

In another bowl combine the wet ingredients vegetable oil, eggs, sugars, vanilla extract and milk. Whisk together. Then pour the wet ingredients into the dry ingredients and whisk until a runny wet batter is achieved.

3

Swap your whisk for a spatula or wooden spoon and stir in the diced apple. Pour the mixture into the prepared Bundt tin and bake for 50 - 60 minutes, until a skewer inserted into the centre comes out clean.

4

Allow the cake to cool for 15 minutes in the tin before turning out onto a wire rack to cool completely.

5

Meanwhile, whilst waiting for the cake to cool prepare the salted caramel by adding butter, golden syrup and sugars to a heavy based pan over a medium heat. Allow to melt together swirling the pan every now and again to help them. When it starts to bubble, give it a couple more minutes. Then turn off the heat and pour in the cream, be careful as you do as this can squirt a bit. When it has cooled enough so that you won't burn your mouth, start adding the salt a little at a time until to your taste. (I make it slightly less salty than i want, as i add more salt on top of the cake)

6

When the cake and sauce have cooled you can spoon the thick caramel over the cake letting it run down the sides. (there will be extra sauce for poring on as you eat to)
It is a good idea to set a plate under your wire rack to catch any caramel that runs off.
Sprinkle a little more of the sea salt flakes on top of the just before serving.

Ingredients

Cake
 Vegetable oil for greasing bundt tin
 375 g Plain flour
 2 tsp Baking powder
 1 tsp Bicarbonate of soda
 ½ tsp Fine sea salt
 2 tsp Ground cinnamon
 175 ml Vegetable oil
 4 Eggs
 90 g Light brown sugar
 150 g Caster sugar
 1 tsp Vanilla extract
 250 ml Full fat milk
 2 Bramley cooking apples (325g)Peeled, cored & cut into small 1cm approx dice
Salted Caramel Sauce
 50 g Butter
 2 tbsp Golden syrup
 50 g Caster sugar
 75 g Light brown sugar
 60 ml Double cream
 Sea salt flakes/ smoked sea salt flakes to taste

Directions

1

Turn oven on and set to 170°C. Brush a bundt tin well with oil to grease and leave upside down over a plate or in the sink so excess oil can run off. In a large mixing bowl combine the dry ingredients flour, baking powder, bicarbonate of soda, salt & cinnamon. Mix to disperse ingredients.

2

In another bowl combine the wet ingredients vegetable oil, eggs, sugars, vanilla extract and milk. Whisk together. Then pour the wet ingredients into the dry ingredients and whisk until a runny wet batter is achieved.

3

Swap your whisk for a spatula or wooden spoon and stir in the diced apple. Pour the mixture into the prepared Bundt tin and bake for 50 - 60 minutes, until a skewer inserted into the centre comes out clean.

4

Allow the cake to cool for 15 minutes in the tin before turning out onto a wire rack to cool completely.

5

Meanwhile, whilst waiting for the cake to cool prepare the salted caramel by adding butter, golden syrup and sugars to a heavy based pan over a medium heat. Allow to melt together swirling the pan every now and again to help them. When it starts to bubble, give it a couple more minutes. Then turn off the heat and pour in the cream, be careful as you do as this can squirt a bit. When it has cooled enough so that you won't burn your mouth, start adding the salt a little at a time until to your taste. (I make it slightly less salty than i want, as i add more salt on top of the cake)

6

When the cake and sauce have cooled you can spoon the thick caramel over the cake letting it run down the sides. (there will be extra sauce for poring on as you eat to)
It is a good idea to set a plate under your wire rack to catch any caramel that runs off.
Sprinkle a little more of the sea salt flakes on top of the just before serving.

Salted Caramel Apple Bundt

You May also like:

Rocky Road Ice Cream Cake
Rocky Road Ice Cream
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