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
- In large bowl, whisk together oil, sugar, honey, eggs and vanilla.
- 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.
- 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.
- 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.
- 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.
- Source : Canadian Living Magazine: October 2012