The Pioneer Woman Tasty Kitchen
Profile Photo

Salted Caramel Mini Apple Cake Bundts

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Homemade salted caramel on top of an apple cake. What’s not to love?

Ingredients

  • FOR THE CAKES:
  • 3 whole Eggs
  • 1-½ cup Sugar
  • 1 teaspoon Vanilla
  • 1 stick Unsalted Butter, At Room Temperature
  • 1 cup Sour Cream
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 whole Golden Delicious Apple (or Your Favorite Kind)
  • FOR THE SALTED CARAMEL SAUCE:
  • 1 cup Sugar
  • 1 pint Heavy Cream, Warmed
  • 1 Tablespoon Unsalted Butter
  • ½ teaspoons Sea Salt

Preparation

Preheat oven to 350ºF and butter and flour 6 mini bundt cake pans. You may also double the recipe and use a single 12-cup size bundt pan.

Add the eggs and sugar into a large bowl and beat together until creamed. Beat in the vanilla and the butter followed by the sour cream. Set aside.

In another bowl sift together the flour, baking powder and salt and slowly beat this mixture into the batter.

Peel, core and slice the apple into bite size pieces and gently fold into the batter. Divide the batter equally into each prepared bundt pan and bake for 45 minutes or until a cake tester comes out clean. Remove pans from oven and set them on a rack. Allow cakes to cool before removing them from the pans.

While the cakes are baking, make the sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. (It’s important that the cream be warmed in the microwave or in a pot on the stove top because that will help to avoid the sauce seizing up. It should be warm but not boiling.) When you add the cream the mixture will bubble up.

Return pot to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Then add the butter and sea salt and remove pot from the heat. Stir until butter is melted.

When the cakes have cooled, pour the caramel sauce over each cake and serve the remainder on the side.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Coconut Flour Sprinkle Cake
Profile Photo by Kristi {forheavenandhealth} in Desserts
This recipe is totally paleo---minus the sprinkles!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Elvis Truffles
Profile Photo by Joanie Simon in Desserts
Turn banana muffins into Elvis-inspired cake truffles. Filled with peanut butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Caramel Macchiato Cake
Profile Photo by Lexi Starnes | Sempre Dolce in Desserts
The moistest (and one of the easiest) cakes you will ever...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Raspberry Greek Yogurt Cake with Lemon Buttercream
Profile Photo by Danielle Cushing in Desserts
A moist, fruity cake with airy lemon buttercream. Perfect for any...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Blueberry Yoghurt Cake
Profile Photo by Jules / Stonesoup in Desserts
This is my gluten-free version of the classic French yoghurt cake....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy