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Caramel Chocolate Bundt Cake Recipe with Candied Apple

Bundt cakes have gotten a bad name over the years, but don’t be fooled. They make for some amazing cakes, like my Caramel Chocolate Bundt Cake Recipe with Candied Apple. Its to die for!

 

Remember the scene from ‘My Big Fat Greek Wedding,’ where the wishy-washy mother-in-law brings a bundt cake to her son’s over the top engagement party. The bride’s Greek family was horrified, because she failed to make an exciting cake. Bundt cakes can be amazing. They’re easily elevated from a simple treat into a show stopping dessert.

I have a repertoire of deliciously eye-popping bundt cakes that are a great addition to any dinner or party. For some real wow factor, you need this caramel chocolate bundt cake with candied apple.

 

Caramel Chocolate Bundt Cake

 

Filling Ingredients:

  • 1 package cream cheese (8 oz.), softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Cake Batter Ingredients:

  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 large eggs, lightly beaten
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

Praline Frosting Ingredients:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Caramel Topping Ingredients:

  • 1 bag of caramels
  • 1 tablespoon water

Chocolate Glaze Ingredients:

  • 3/4 cup semisweet chocolate morsels
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract

White Chocolate Glaze Ingredients:

  • 3/4 cup white chocolate chips
  • 3 tablespoons cream
  • 3/4 cup powdered sugar
  • Pecan halves

 

 

Directions:

1. Prepare Cream Cheese Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla. Beat until just blended.

2. Prepare Apple Cake Batter: Preheat oven to 350º F. Bake pecans in a shallow pan for 8 to 10 minutes, or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl. Then, stir in eggs and next 3 ingredients, mixing until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon 2/3 of apple mixture into a greased and floured 14 cup bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1-inch border around the edges of the pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º F for 60 to 75 minutes, or until a long wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove from pan to wire rack and cool completely (about 2 hours).

5. Prepare Praline Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2 quart saucepan over medium heat, whisking constantly. Boil for one minute, whisking constantly. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently for three to five minutes, or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

6. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave on MEDIUM (50% power) for 60 to 90 seconds, or until morsels begin to melt. Stir afterwards for one minute, until smooth. Stir in 1/2 tsp. vanilla and let cool. Pour over cake.

7. Prepare Caramel Topping: Combine caramels with water in a microwave-safe bowl. Microwave on HIGH (100% power) for 2  1/2 to 3 minutes. Stir for one minute and drizzle over cake.

8. Prepare White Chocolate Glaze: Melt white chocolate and cream in a double boiler. Let cool slightly. Whisk in powdered sugar. Drizzle over cake.

9. Top cake with pecan halves.

Enjoy!

 

 

More from the chef: GoodDinnerMrsMellen.com – gooddinnermrsmellen@blogspot.com

 

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