Apple Bundt Cake With Caramel Glaze Recipes

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APPLE BUNDT CAKE WITH CARAMEL GLAZE

A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16



Apple Bundt Cake With Caramel Glaze image

Steps:

  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Grease a 12-cup bundt pan.
  • In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
  • Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
  • In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
  • In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
  • Gradually beat in the remaining flour mixture until combined.
  • Fold in the chopped apple mixture and pecans into the batter.
  • Transfer to prepared bundt pan.
  • Bake for about 1 hour or until the cake tests done.
  • Transfer the cake to a rack then prepare the caramel glaze.
  • To make the glaze: melt butter in a small heavy-bottomed saucepan.
  • Whisk in 1 cup brown sugar then the half and half or cream.
  • Continue whisking until the glaze is smooth and comes to a boil.
  • Add in 1 teaspoon vanilla, and remove from heat.
  • Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
  • Let the cake sit for 15-20 minutes to absorb the glaze.
  • Turn the cake onto a platter, then pour the remaining glaze over the cake.
  • Let stand until cool (at least 1 hour) before slicing.

3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
1 teaspoon salt
1 1/4 cups brown sugar
1 1/2 cups vegetable oil
1 cup white sugar
3 large eggs
3 teaspoons vanilla
1 cup chopped pecans
1/2 cup butter (no subs!)
1 cup brown sugar
1/4 cup half-and-half cream
1 teaspoon vanilla

LEMON CREAM CHEESE BUNDT CAKE WITH LEMON GLAZE

What's better than cake? A beautiful bundt cake you can make in one bowl!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 8



Lemon Cream Cheese Bundt Cake with Lemon Glaze image

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
  • Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 52 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
2 tablespoons grated lemon peel (from 2 large lemons)
1/4 cup lemon juice (from 1 large lemon)
3 eggs
2 cups powdered sugar
2 tablespoons lemon juice (from 1 large lemon)

CARAMEL APPLE CAKE AND GLAZE

This is a luscious, moist cake with chunks of apple and a sweet glaze that will melt on your tongue. For a thicker caramel, let glaze stand for a half hour before spreading on the warm cake.

Provided by Nana Clares Kitchen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h46m

Yield 12

Number Of Ingredients 15



Caramel Apple Cake and Glaze image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
  • Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
  • Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
  • Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
  • Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
  • Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

Nutrition Facts : Calories 581.6 calories, Carbohydrate 71.8 g, Cholesterol 67 mg, Fat 31.2 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 278.5 mg, Sugar 46.2 g

2 cups white sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups thinly sliced apples
½ cup chopped pecans
½ cup butter
½ cup firmly packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!

Provided by Dani

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13



Apple Harvest Pound Cake with Caramel Glaze image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  • In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
  • Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
  • Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g

2 cups white sugar
1 ½ cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
½ cup butter or margarine
2 teaspoons milk
½ cup brown sugar

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