Wednesday, September 17, 2014

Chocolate Caramel Apple Bundt Cake/#BundtBakers

This month the #BundtBakers cake was a lot of fun! How does Chocolate Caramel Apple Bundt Cake sound? I know, sounds good, right? The theme this month was Autumn Harvest, so my brain immediately went to apples. But I wanted to add a little decadence to this treat, so I stuffed the cake with chunks of apple, and then I topped it with chocolate fudge sauce, apple pie filling, and caramel sauce. Definitely, decadence elevated!

Chocolate Caramel Apple Bundt Cake
(adapted from How To Cook Everything by Mark Bittman)
1/2 Granny Smith Apple, peeled and cut in to tiny pieces
1 stick butter, softened
2 cups Flour
3 ounces unsweetened Chocolate, melted
1 cup Sugar
2 Eggs, separated
1 teaspoon Vanilla
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/4 cup Milk

Chocolate Sauce
4 ounces semisweet Chocolate
4 tablespoons Butter
1/4 cup Sugar
1/4 cup Water
1 teaspoon Vanilla

Caramel Sauce
10 individually wrapped Caramels
2-3 tablespoons Heavy Whipping Cream

Apple  Filling
3 cups Granny Smith Apples
1 tablespoon Lemon Juice
1 1/4 cup Water
1/3 cups Sugar
1 tablespoon Cornstarch
1/2 teaspoon Cinnamon
Dash of Nutmeg
(I made this filling here
Make your pie filling first. I won't bother you with
the details again. Follow the link.
Cream your butter, and then little by little, add your
sugar until well blended and fluffy, 3-4 minutes.
Add in your egg yolks, one at a time.
Add your vanilla and your melted chocolate.
Mix together your flour, baking soda, and
baking powder in a bowl.
Alternate adding your flour mixture.....
and your milk until the batter is smooth.
In a separate bowl, whip the egg whites until soft peaks appear.
Fold the egg whites in to your cake batter very gently.
Add your chopped apple pieces, about 7-8 per mini bundt.
Bake the bundt cakes in your oven at 350 degrees for 15-20 minutes.
Take out and cool before removing from the pan.
You can see the little apple pieces sticking through the cake.

Make your chocolate sauce by adding all the ingredients,
except the vanilla, into a pan with the melted chocolate.
Cook on low until everything is combined.
Add the vanilla, mix in and remove from heat.
Melt your caramels over low heat in a double boiler.
Once they are melted add 2-3 tablespoons of warmed up
heavy cream and mix together.
 I warm my cream in the microwave for convenience.
Put your cake together by topping the cake first with
 chocolate sauce,  then apple filling,
and top it with your caramel sauce!

Special thank you to  Tux Loerzel from Brooklyn Homemaker for hosting this month!

Check below to see what my #bundtbakers friends made this month!

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here. If you are a food blogger and would like to join us, just send an email with your blog URL to If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board. sp;


  1. It looks delicious!!! I would take a bit right now with my coffee :)

  2. Oh my. This cake is total decadence and total delish!!

  3. This sounds sooo decadent and delicious! Yum!

  4. Individual bundt cakes are so nice, and this looks so good :)

  5. Oh wow! Look at those :D ...I wouldn't be able to eat just one though. Mmm this mini bundt just has it all. Well done, Teri!

  6. Delicious and perfect for a rainy afternoon.

  7. Oh my! You definitely took an apple cake and tossed it into a bowl of delectable! Chocolate AND caramel AND apple pie?! Sounds fantastic.

  8. Chocolate sauce and caramel sauce AND apple filling?! Way to take this over the top, Teri! Wow!

  9. Oh wow. I am drooling over here. Yummy!