Maple Syrup-Caramel Apple Bundt Cake

Maple Syrup-Caramel Apple Bundt Cake
 
• Preparation time: 30 minutes • Total time : 2-1/2 hours • Portion size: 12
Ingredients
  • • ¾ cup (175 mL) light-tasting olive oil
  • • ½ cup (125 mL) granulated sugar
  • • ½ cup (125 mL) liquid honey
  • • 3 eggs
  • • 1 tsp (5 mL) vanilla
  • • 2 cups (500 mL) all-purpose flour
  • • 1-1/2 tsp (7 mL) cinnamon
  • • 1 tsp (5 mL) baking powder
  • • 1 tsp (5 mL) baking soda
  • • ½ tsp (2 mL) salt
  • • 3 cups (750 mL) diced cored peeled apples
  • • Honey Caramel:
  • • ½ cup (125 mL) granulated sugar
  • • ¼ cup (60 mL) mild liquid honey, (such as clover or wildflower)
  • • 3 tbsp (45 mL) whipping cream, (35%)
  • • 2 tbsp (30 mL) butter
Instructions
  1. In large bowl, whisk together oil, sugar, honey, eggs and vanilla.
  2. Whisk together flour, cinnamon, baking powder, baking soda and salt; stir into egg mixture just until combined. Stir in apples. Scrape into greased 10-inch (3 L) Bundt pan.
  3. Bake in 325ºF (160ºC) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack for 10 minutes; transfer from pan to rack and let cool completely.
  4. Honey Caramel: In heavy saucepan, bring sugar, honey and 2 tbsp water to boil over medium-high heat, brushing down side of pan with pastry brush dipped in cold water. Cook until deep amber colour, about 8 minutes. Remove from heat.
  5. Standing back and averting face, stir in cream and butter. Cool until caramel has thickened enough to coat back of spoon, about 15 minutes. Drizzle warm caramel over cake.
  6. Source : Canadian Living Magazine: October 2012

 

This entry was posted in bookclub, cake, recipe and tagged , . Bookmark the permalink.