Salted Caramel Mini Apple Cake Bundts

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.