Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups peeled and chopped apples
- 1 cup caramel sauce
Special equipment needed:
- 12-cup bundt pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
5. Fold in the chopped apples.
6. Pour half of the batter into the prepared bundt pan. Drizzle half of the caramel sauce over the batter. Pour the remaining batter over the caramel sauce, and drizzle the remaining caramel sauce over the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 20g
Carbohydrates per serving: 72g
Protein per serving: 5g
Substitutions for ingredients:
- You can use any type of apple you prefer, such as Granny Smith, Honeycrisp, or Gala.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Instead of caramel sauce, you can use dulce de leche or butterscotch sauce.
Tips and tricks:
- Make sure the butter and sugar are well creamed together before adding the eggs.
- Don't overmix the batter once you add the flour mixture, as this can result in a tough cake.
- To prevent the cake from sticking to the pan, make sure to grease and flour the pan well.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Drizzle additional caramel sauce over the top of the cake.
- Serve with a scoop of vanilla ice cream.
Garnishes:
- Chopped nuts
- Whipped cream
- Caramel sauce
Pairings:
- Hot apple cider
- Coffee
- Tea
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the cake is browning too quickly, cover it loosely with foil.
- If the cake is not cooked through after the recommended baking time, continue baking for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come in contact with the raw ingredients.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Bundt cakes originated in Germany and were brought to the United States in the 1950s.
- Apples have been used in baking for centuries and are a popular ingredient in many desserts.
Flavor profiles:
- Sweet
- Caramel
- Apple
- Spicy (cinnamon and nutmeg)
Serving suggestions:
- Serve the cake on a platter or cake stand.
- Cut into slices and serve on individual plates.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Caramelized, Buttery, Spiced, Fruity