Showing posts with label Caramel. Show all posts
Showing posts with label Caramel. Show all posts

Thursday, October 20, 2016

Chocolate Caramel Apple Bundt Cake / #BundtBakers

It's October and it's Bundt Bakers time, and this Chocolate Caramel Apple Bundt Cake said CELEBRATE to me! This classic chocolate cake is stuffed full of small apple bites, rimmed with toffee chips, and drizzled with caramel sauce. It definitely screams fall!

Chocolate Caramel Apple Bundt Cake
(printable recipe at end of post)
(makes 8 mini bundt cakes)

2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water
2-3 Granny Smith Apples, cut in to bite sized pieces  
12-15 ounces melted Caramel Bits
1/4 cup Toffee Bits

Preheat oven to 350 degrees.

Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one. 
Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.

Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes. 
Cool cake on rack, and remove from pan. When completely cooled, place on plate.
Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
Enjoy your Chocolate Caramel Apple Bundt Cake!

Scroll down to see more cakes made by #BundtBakers for today's fun and tasty challenge!




  • Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs




  • Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de Hacer



  • Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes



  • Chocolate Caramel Apple Cake by The Freshman Cook



  • Ginger and Cinnamon Bundt Cake by Los Chatos Chefs



  • Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice



  • Jack O'Lantern Cake by Palatable Pastime



  • Persimmon Apple Bundt by Tea and Scones





  • Pumpkin Pie Bundt by Jane's Adventures in Dinner




  • Robert E. Lee Bundt Cakeby The Queen of Scones



  • Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm



  • Sticky Pecan Pie Bundt by Food Lust People Love


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    #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
     Follow our Pinterest board
     Links are also updated each month on the BundtBakers home page


    yield: 8 mini bundtsprint recipe

    Chocolate Caramel Apple Bundt Cake

    INGREDIENTS:


    • 2 1/4 cups Flour
    • 1 teaspoon Baking Powder
    • 3/4 teaspoon Baking Soda
    • Pinch Salt
    • 2/3 cup Butter
    • 1 3/4 cups Sugar
    • 2 Eggs
    • 3 ounces unsweetened Chocolate, melted and cooled
    • 1 teaspoon Vanilla
    • 1 1/4 cups Water
    • 2-3 Granny Smith Apples, cut in to bite sized pieces
    • 12-15 ounces melted Caramel Bits
    • 1/4 cup Toffee Bits

    INSTRUCTIONS:


    1. Preheat oven to 350 degrees.
    2. Grease and lightly flour the bundt pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.
    3. Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
    4. Place apple pieces in to a medium pan. Add butter and sugar. Cook apples until they are soft and starting to caramelize about 10-15 minutes.
    5. Pour batter in to prepared pan.Add approximately 1/4 of the cooked apples to the batter. Use a toothpick to push the apples in to the batter. Bake for 15-20 minutes.
    6. Cool cake on rack, and remove from pan. When completely cooled, place on plate.
    7. Melt caramel bits in a double boiler. Use a knife to spread a thin layer of caramel around the bottom of the cake. The best way to do this is to spread a little caramel on the cake, then attach bits by pushing a small handful onto the wet caramel. Then move around the cake doing this until the entire cake is trimmed in brittle.
    8. Fill the center of the bundt with a small bit of caramel and apple pieces. Let them overflow on to the cake to look decorative, if you would like. Drizzle melted caramel over the top of the cake and the caramel. This cake tastes great cold or at room temperature!
    Created using The Recipes Generator






    Wednesday, September 23, 2015

    Caramel Apple Bread

    Welcome Fall! It's beginning to feel a little like fall here in North Carolina, so I knew it was time for this moist and yummy Caramel Apple Bread!  I used Granny Smith apples for this recipe  because I just love their slightly tart flavor, and especially when they are combined with sweet caramel. You could add nuts to this recipe if you would like. Chopped pecans would be tasty! This bread can be made ahead of time, and if you wanted you could drizzle the caramel sauce right before serving, even if you made the bread earlier in the day!

    caramel, apples, bread, fall, treats

    Caramel Apple Bread

    Thursday, October 16, 2014

    Spiced Apple Bundt Cake w/ a Caramel Brickle Drizzle/#BundtBakers

    Today I am celebrating fall by making this Spiced Apple Bundt Cake with a Caramel Brickle Drizzle. Fall is definitely in the air here in North Carolina. The days are mild and gorgeous, and the nights are  brisk enough for a fire in the fire pit. Definitely a reason to celebrate! Another reason to celebrate?! This bundt cake is part of #BundtBakers. This months theme is caramel.....Yum!  So check out all the other goodies, after you see mine, of course!! You are sure to find several favorites!
    Spiced Apple Bundt Cake w/ a Caramel Brickle Drizzle

    Monday, October 1, 2012

    Apples w/ Creamy Caramel Dip~A Tribute to Daniel

    This post is a special tribute to a fellow food blogger, Daniel Saraga, who was the author of the wonderful blog, The Haggis and The Herring.  Daniel  passed away recently and he will be missed  by many, including the Secret Recipe Club and the food blogging community. In his honor, I made this recipe from Daniels blog. This is definitely my type of autumn recipe with apples and caramel and pure yumminess! Thank you, Daniel!
    Apples with Creamy Caramel Dip
    1- 8oz Cream Cheese (softened)
    3/4 cup Brown Sugar
    2/3 cup crushed Heath Bars
    Granny Smith Apples
    Lemon Juice (for drizzle)
    Caramel Sauce
    25 squares Caramel
    1/3 cup Whipping Cream

    Blend soft cream cheese and brown sugar together.
    Place mixture in a small dish or platter.
    Make caramel sauce by combining the caramels 
    and the whipping cream.
    Mix together over low heat, until smooth. 
    Sprinkle 1/2 of the Heath candy pieces over the 
    cream cheese mixture.
    Spread some of the caramel over the top 
    of the Heath pieces.
     Sprinkle the remainder of the Heath bar pieces over 
    the caramel, and then top the candy pieces with 
    more caramel.
    Cut your apple into small bite size pieces.
    Sprinkle with the lemon to keep the apples
    from turning brown.
    Enjoy with family and friends!

    I changed a few thing in Daniel's recipe. 
    Check out his original recipe.

    Read Daniel's wife's eulogy to her husband.
    It is a touching and heart warming tribute.


    Tuesday, November 1, 2011

    Club Baked~Caramel Apple Cake

    It is Club Baked time again!! This time we made the Caramel Apple Cake from the book we have been baking through, Baked Explorations by Matt Lewis and Renato Poliafito. This cake is beautiful! There is a picture in the book, and it is the ultimate cake. Triple layer, perfectly iced, no wayward crumbs in the icing~perfect! Mine looks nothing like this one.
    Take a look.....
    This cake is delicious!
    It was moist, and easy to make, although time consuming.
     I did make a few changes in the recipe.
    Here is what I did :
    I made the cake in this pan, so it is a sheet cake.
     I did make the applesauce. Sooo yummy!!
    I did make the caramel sauce, but I did not make the frosting.
     
    I was going for something a little less sweet, so I 
    used the caramel sauce as a topping.
    It is wonderful, and you are going to love this recipe!
    It reminds me of fall!


     For the recipe please stop by and see Melissa at her blog, Lulu the Baker.
    Thanks Melissa for being such a great hostess!


    Don't forget to stop by Club Baked to see how fantastic
    everyone's cakes are!!
    Think about joining us! You will have fun!!

    See you next time!