Caramel-Apple Cake

Caramel-Apple Cake

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From: Eatingwell.com, June 2019

How can you go wrong with the combination of apples and caramel, especially in a fall dessert? This caramel-apple cake recipe is surprisingly easy to make and requires just 20 minutes of active time—not bad for a such a good-looking treat! We call for white whole-wheat flour in this recipe; it has a milder flavor than regular whole-wheat flour and more fiber than all-purpose flour, so it's perfect for making healthier baked goods.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Baking spray with flour
  • 2½ cups white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 cups chopped peeled Honeycrisp apples
  • 1½ cups packed light brown sugar
  • 1 cup buttermilk
  • ½ cup canola oil
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¾ cup canned dulce de leche, divided (see Tip)
  • 2 tablespoons heavy cream

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray. Combine flour, baking soda, salt and cinnamon in a large bowl. Add apples; toss to coat. Whisk brown sugar, buttermilk, oil, eggs and vanilla in a separate large bowl.
  2. Microwave dulce de leche in a small microwavable bowl on High until warm and loosened, about 30 seconds. Fold the flour-apple mixture into the brown sugar-buttermilk mixture until just combined. Pour half of the batter into the prepared pan. Spoon ½ cup of the warmed dulce de leche over the batter in the pan; swirl with a knife. (Reserve the remaining dulce de leche in bowl.) Pour the remaining batter into the pan; smooth the top.
  3. Bake until golden brown and a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and invert onto the rack; let cool completely, about 1 hour.
  4. Add heavy cream to the reserved ¼ cup dulce de leche. Microwave on High until hot, 30 to 45 seconds. Stir until completely smooth; let cool for 5 minutes. Drizzle over the cooled cake, and serve.
  • Equipment: 12-cup Bundt pan
  • Tip: Look for canned dulce de leche in 13.4-ounce cans in the baking section of your grocery store near the sweetened condensed milk; brands include Nestle.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 271 calories; 9 g fat(2 g sat); 2 g fiber; 44 g carbohydrates; 5 g protein; 4 mcg folate; 30 mg cholesterol; 29 g sugars; 26 g added sugars; 118 IU vitamin A; 2 mg vitamin C; 56 mg calcium; 3 mg iron; 216 mg sodium; 84 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1½ fat, 1½ other carbohydrate, 1 starch

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