(Food Network Website)
350o 1 hour 15 minutes
3 cups flour
1-1/3 cups sugar, plus ¼ cup for the apples
1-1/2 tsp pumpkin pie spice blend
2 tsp baking powder
½ tsp baking soda
1 tsp salt
4 large golden delicious apples, peeled, cored and chopped (about 5 cups)
3 large eggs
½ cup vegetable oil
½ cup sour cream
Orange zest, grated from an orange
Juice of 1 orange (about 1/3 cup)
1 Tbsp vanilla extract
½ cup sugar
1 Tbsp light corn syrup
2 Tbsp water
½ cup heavy cream
¾ cup pecans, toasted and roughly chopped
½ tsp vanilla extract
Pinch of salt
- Preheat oven
- Butter and flour the bundt pan, set aside
- In a large bowl, combine flour, 1-1/3 cup sugar, 1 tsp of pie spice, baking powder, baking soda and salt together
- In another large bowl, toss apples with remaining ¼ cup sugar and ½ tsp pie spice. Set aside
- In another bowl, whisk together the eggs and oil. Whisk in sour cream, orange zest, juice and vanilla.
- Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
- Using a slotted spoon, scatter about ½ cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
- Bake until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean.
- Let cool 10 minutes or overnight
NOTE: (You can do the caramel sauce right before serving)
Also instead of the sauce you may want to just make a confectioners’ sugar drizzle and include the nuts in the batter.
- In a small saucepan over medium heat, stir the sugar, corn syrup and 2 Tbsp water. Bring to a boil. Swirl pan (DO NOT STIR), until the sugar is dark amber-colored, about 15 minutes.
- Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla and salt. Cool until the caramel becomes thick and syrupy, then evenly pour over the cake