Chocolate Caramel Apple Bundt Cake / #BundtBakers

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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!

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Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife

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

Poached Pear and Cranberry Bundt Cake with Maple Mascarpone Frosting by Sew You Think You Can Cook

Pumpkin Chocolate Chip Bundt Cake by Patty's Cake

Pumpkin Pie Bundt by Jane's Adventures in Dinner

Pumpkin Spice Cake with Caramel Drizzle by Living the Gourmet

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.
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yield: 8 mini bundtsAuthor: The Freshman Cookprint 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!

http://www.thefreshmancook.com/2016/10/chocolate-caramel-apple-bundt-cake.html

Created using The Recipes Generator

Pumpkin Apple Harvest Parfait

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This Pumpkin Apple Harvest Parfait takes the best flavors of fall and puts them together in a way that celebrates each taste on it's own, yet brings the house down with the flavor combination! They really are the perfect pairing! The spicy flavor of the pumpkin roll and the tart, but sweet flavor of the sauteed apples makes this parfait the perfect ending to your fall meals!

As we are getting closer and closer to Thanksgiving and the holidays, our thoughts turn to family dinners, neighborhood parties, and spending special time with special people. These parfaits are an easy, make ahead desserts your family and guests will love.

I used small 12 ounce jars to serve these parfaits. I bought the Pumpkin Spice Biscuits from the refrigerated section of the grocery where they sell biscuits. If you can't find the pumpkin biscuits, you could substitute cinnamon rolls, or even caramel rolls.They will be just as yummy!

Pumpkin Apple Harvest Parfait

Caramel Apple Bread

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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 Apple Bread

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

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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

Brie and Apple Tarts~A Pinterest Inspired Treat!

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It's time for another Pinterest Inspired Blog Hop, and today's  inspired post comes from a blog called Bloghungry. These brie and apple tarts are the perfect fall treat. I made a few changes to the original recipe, but the sweetness of the soft, warm, spiced apple and the subtle brie taste are still there. These are good. And easy to make! They are perfect for breakfast, a snack, and even dessert!

Brie and Apple Tarts

(makes 4 tarts)

1 sheet of thawed Puff Pastry

1 Granny Smith Apple

1/2 tablespoon Brown Sugar

1/4 teaspoon Cinnamon

1/2 tablespoon Butter

1/4 of a Brie Cheese round

1 Egg

Flour ( for rolling)

Caramel

Chocolate

Preheat oven to 400 degrees.

Lightly flour your working surface.

Unfold your puff pasty and roll in out into a 10"X10" 

sheet. 

Cut the sheet in to quarters.

Peel, core and slice your apple.

Cut your brie into thin slices.

Place a slice of brie, and 3-4 slices of apple

in the middle of each square.

Combine your cinnamon and brown sugar in a bowl.

Set aside.

Make an egg wash by beating an egg with a fork.

Set aside.

Evenly divide the cinnamon and brown sugar mix 

between the squares. Divide the butter between the 

squares also.

Use your egg wash, and brush the border of the pastry square.

Fold 2 opposite corners together to the center, 

brush them with the egg wash, and overlap them so 

they stick together. Brush the top wih egg wash.

Place the tarts on a sheet pan covered with parchment paper.

Bake for 10-15 minutes.

Once tarts are out of the oven, drizzle them with melted caramel.

Then drizzle with melted chocolate.

Enjoy!

Thank you Bloghungry!

What a great recipe!

Here's where we are partying:
All My Bloggy Friends 

Here's what everyone else made:

Apple Crisp Jars!

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It's beginning to feel a lot like fall! Well, that's what I hear when I read other blogs. But here in the desert, it is still very hot (98 degrees), and not feeling anything like fall! So, I am pretending, and to pretend I have to make something with apple. Apple Crisp is my all time favorite fall recipe, and this recipe was one I made when I worked in a restaurant in Utah. We served this crisp in a small cast iron skillet. It was so cute, and topped with a scoop of vanilla ice cream, it was a delight for the eyes and the taste buds. I decided to change it up a bit, and I cooked these in small mason jars. They can be refrigerated, heated up in the jar, topped with a scoop of vanilla, and before you know it you are enjoying a taste of fall!

Apple Crisp Jars!

(Serves 4)

2 Granny Smith Apples

1 tablespoon Lemon Juice

1 tablespoon Water

1/3 cup firmly packed Brown Sugar

1/2 cup Flour

1/4 cup Rolled Oats

3/4 teaspoon Cinnamon

4 tablespoon cold chopped Butter

4 8oz Mason Jars

Vegetable Pan Spray

Vanilla Ice Cream 

Cinnamon for sprinkling

Preheat oven to 375 degrees.

Peel and core your apples.

Slice your apples, then cut them into small chunks.

Place apple bites into a bowl, add lemon and water 

and mix, coating apples.

Set aside for just a few minutes.

In a large bowl, mix together the brown sugar, flour, oats,

cinnamon and butter. 

Make sure the butter is cut into small, tiny pieces.

You could grate it, or just chop it. Mix thoroughly

with a spoon until combined and crumbly.

I used 4-8 oz  mason jars. 

Spray with vegetable pan spray, 

then wipe out the excess.

Distribute apples evenly between the 4 jars.

Sprinkle the topping crumble on top of the

apples. Distribute evenly just as we did the apples.

Make sure there is butter on top of each jar.

It cooks better with the butter on top of each jar.

See the jar on the bottom right?

I had to add butter because I didn't notice there

was none on the top. If that happens, it is not

a problem. Just add a few small pieces so it browns 

when it bakes.

Place the jars on a baking sheet and bake for 30-40 minutes.

Serve warm with a scoop of vanilla ice cream

sprinkled with a taste of cinnamon.

Enjoy!

Thanks for joining me today!

Here's where we are:
Iron Chef Mom
Full Plate Thursday 

Apple and Raisin Bread Pudding

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 I got the best Mother's Day present ever last week, when my son surprised me by coming home from school earlier than I thought he would! I really did not expect to see him until sometime before school starts again in August. I miss him terribly, and he is so far away, but I know he has his own life at school and with summer school and working, I never get to see him enough! So, imagine my surprise when he walked in the front door around 5 pm on the Friday before Mother's Day. BEST MOTHER'S DAY EVER!  I had such fun cooking all his favorites, and spoiling him with treats while he was here. One of those treats was bread pudding. Bread pudding has long been a favorite of mine, but my son likes his a little different than I do. So, I made it two different ways, making small personal servings. I made mine and my husbands with apple chunks and golden raisins. My son likes his plain, no apples or raisins, and we all like it topped with ice cream. I used some bread that I bought a while ago. It is called Kings Hawaiian Sweet Sliced Bread. Now, I love the rolls, but the bread was way to dense for our taste, so I just froze it because I thought it would make great bread pudding. Plus, I have a hard time throwing something away that I just bought.!

Apple and Raisin Bread Pudding

printable recipe

I used 6 ounce ramekins, and this recipe makes 4.

I also made it with 8 ounce ramekins, and the recipe makes 2.

Kings Hawaiian Sweet Bread

2/3 cup Sugar

1/4 cup Butter

2 Eggs

1 cup Whipping Cream

1/2 Granny Smith Apple

3 tablespoons Golden Raisins

2 teaspoons Vanilla

Dashes of Cinnamon

Cut 2-3 slices of bread into cubes.

Fill the ramekin to the top with the cubes.

Cut the 1/2 apple and cut into small bite size pieces.

Place into each ramekin.

Preheat your oven to 325 degrees.

Beat the sugar and butter till creamy.

Add your eggs, and beat until fluffy.

Stir in the whipping cream and vanilla.

Distribute the raisins evenly over the bread and apple.

Pour the egg mixture into each of the ramekins, filling

to the top. Push the bread, apple, and raisins

down into the mix, so everything is covered.

Sprinkle cinnamon over each of the mixtures.

Make a water bath, also called a bain marie, to cook the 

 bread pudding. This is a french technique designed to cook delicate dishes

 such as custards and sauces without breaking or curdling them.

 It can also be used to keep cooked foods warm.

To do this, place the ramekins into a 

baking dish that will hold all 4, or 2 if you are 

making the larger servings. 

Boil some water, and pour the boiling water into the baking dish,

so you end up with approx. 1" of water in the dish.

Bake for 40-50 minutes. Check the puddings at 35 minutes by

placing a toothpick in them. If it comes out clean,

they are done. Carefully remove the dishes from the hot water.

Serve warm with a scoop of ice cream, or....

serve plain.

Warm or cold, it is delicious!

Enjoy!

Thanks for joining me!

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