Thanksgiving Dessert Number Two–Caramel Apple Bundt Cake

I love this season, that’s apple season!  All the desserts you can make, but really it’s all about just biting into a crisp fall apple.  My fav is Royal Gala and this is what I used to make this dessert.

Some mornings are a little slower than other and this was one of those mornings.  I just couldn’t’ get going so while I was watching the Today show last week a NYC chef was on, as usual and he made this dessert.  I was like, I gotta make me some of that!  So I went online and found the recipe on their website!

So here you go, it’s long and lots of steps but OH SO worth it!

Ingredients (recipe adapted from Todayshow.com)

For the streusel topping:

• 2 tablespoons rolled oats
• 9 tablespoons flour
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted and cooled to room temperature

For the apples:

• 6 each apples, peeled, cored and cut into medium dice (about 6 cups of diced apples)
• 1/4 cup granulated sugar
• 1.5 teaspoons cornstarch
• 2 teaspoons freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter

For the bundt cake:

• 2 cups sugar
• 3 each eggs 
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/4 cup apple juice 
• 8 ounces unsalted butter, at room temperature
• 3 cups flour
• 1/2 teaspoon vanilla extract

Preparation

To make the streusel topping:

1. Into the bowl of a food processor, add flour and cooled nuts. Blend for 10-15 seconds.  Transfer the mixture to a mixing bowl. Add the sugars, oats, cinnamon, salt and pepper and combine. Slowly pour in the cooled, melted butter, using your hands or a fork to blend it into the dry mixture.

To prepare the apples:

1.  Place the diced apples into a mixing bowl. In a small bowl, thoroughly mix together the sugar, cornstarch, nutmeg, cinnamon and allspice. Sprinkle on top of the apples and toss together.
2. In a 12-inch sauté pan over medium heat, melt the butter. Once the butter has melted, add the apple mixture and cook, stirring every minute or two, until apples are slightly tender and soft just on the outside, about 5-6 minutes. Remove from heat, transfer to a bowl, and immediately refrigerate.

To make the bundt cake:

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray pan with cooking spray.
3. Into the bowl of an electric mixer, add remaining butter and granulated sugar. Using the paddle attachment, beat on medium-high speed for 2 minutes. Lower the speed and add the eggs one at a time. Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
4. Sift together remaining flour and baking soda. Add the salt to the dry ingredients. Add juice and vanilla to the measured buttermilk. Alternate adding dry and wet ingredients to the batter in three intervals, starting and ending with the dry ingredients.
5. Add cooled apple mixture to the bottom of the prepared man, making sure it is distributed in an even layer.
6. Add the cake batter on top of the apples. Bake in preheated oven on center rack for 1 hour, or until a wooden skewer comes out clean and dry when inserted into the center of the cake.
7. Remove the cake from the oven and immediately invert it onto a cooling rack with a baking sheet underneath. Slowly lift the pan off of the cake. If any apples stick to the pan, remove them using a rubber spatula and immediately transfer them to the top of the cake.
8. While the apples are hot and moist, sprinkle the baked streusel topping to cover the top of the cake. Let cool completely, about 1 hour.

This cake is divine and not just for the holiday seasons.  I will be making this one again for sure!  The hardest part was that I made it Saturday and it was for Sunday.  Every time I walked by Rob had to tell me no.  How sad is that!  OMG so good!  Here’s a close up!

Thanks for looking!

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