Honey Caramel Apple Bundt Cake #BundtBakers

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Nothing say’s hello to Autumn more than caramel and apples right? Slather some honey into the mix and you’ve got yourself a spruced up take on a sticky toffee apple but in cake form!

Honey Caramel Apple Bundt Cake 2

This recipe is my entry in August’s Bundt Bakers which I am hosting. I chose this month’s theme which is honey and could not be happier with the outcome of this cake. I love honey and rarely bake with it. Things have gotta change here. I adore the smell of honey and the taste of it when baked into a cake, however make a honey caramel and you’ll be transported to a new level of caramel heavens.

Honey Caramel Apple Bundt Cake 1


We’ve been experiencing some cooler weather here in the UK (thanks heavens) and it’s making me think and feel like autumn isn’t to far off. I love love love autumn, it’s my favourite season. I love baking autumn cakes and bakes and will grasp any opportunity to do so.

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In the last few months I’ve made a certain golden confection that I thought I’d never make myself. Caramel! I always thought it was really tricky and that I wouldn’t be able to make it but I’ve got news for you, it’s not hard at all. All you need to do is follow the instructions and always pay attention.

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So far I’ve made Salted Caramel which I used for my Salted Caramel Crunch Banana Bread, butterscotch caramel which I used for these amazing Brown Butter Peanut Butter Cookies Bars with Butterscotch Caramel Sauce and I also made a simple caramel for these Caramel Crunch Brownies. So as you can see I like my caramel a lot! Honey Caramel Apple Bundt Cake 6

If like me, you love your caramel then this recipe has your name on it. It also makes more caramel then you need, so perfect for drizzling on more tasty treats. One which I’ll have for you shortly which makes use of the honey caramel for this recipe. This recipe uses a method I’ve used a number of times when making my own caramel. Follow these easy steps and you’ll have a delicious homemade honey caramel.

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Get yourself a medium-sized, heavy based pan and to this add your sugar, honey and some water. Place over a medium and let it bubble until it turns an amber shade. Do not stir, but swirl the pan instead and if any sugar clings to the side of the pan, brush it off with a pastry brush dipped in water. Once it’s reached amber, remove from the heat right away, step back making sure you don’t put your face too close to the pan and add your butter and cream. It will foam and bubble up, simply stir to form a thick glossy caramel and transfer to a heat proof bowl to cool down. This will get drizzled all over your cake, sinking into the cake where it will meet more honey, crunchy apples and apple pie spice.

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The cake smells of honey, apple pie spice and once you cut in and take a bit you’ll be met with crunchy apples. It’s a very simple recipe which takes no time at all putting together. It’s oil based therefore it doesn’t contain butter or milk. As with moist oil recipes it’s a quick method of mixing all the wet ingredients together in one bowl and in another bowl mix together the dry ingredients. Stir the wet into the dry mixing until the dry ingredients just disappear. If you over mix this you’ll end up with a heavy and tough cake.

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Once you’ve mixed your ingredients together, you then add your diced apples. Scrape it into a pretty bundt tin and bake. Your on your way to a flavoursome autumnal cake.

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Whether your ready for autumn baking or not, this honey laced cake complete with apples, spice and caramel is what you’ve been waiting for to get you ready for autumn.

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Yields – One bundt cake

Ingredients

{cake}

  • 175 ml (3/4 cup) Rapeseed oil
  • 100 grams (1/2 cup) Caster sugar
  • 125 ml (1/2 cup) Honey
  • 3 Large eggs
  • 1 teaspoon Nielsen Massey Pure Vanilla extract
  • 240 grams (2 cups) Plain flour
  • 1 1/2 teaspoons Apple Pie Spice
  • 1 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 1 Bramley Apple (peeled, cored and diced)

{honey caramel}

  • 100 grams (1/2 cup) Caster sugar
  • 60 ml (1/4 cup) Honey
  • 3 tablespoons Whipping cream
  • 2 tablespoons Unsalted butter

Method

  1. Pre-heat the oven to 160C (325F) and spray a 10 inch bundt tin with cake release spray. Set aside.
  2. In a large bowl whisk together the oil, caster sugar, honey, eggs and pure vanilla extract.
  3. In a medium bowl whisk together the flour, apple pie spice, baking powder, bicarbonate of soda and salt together. Add this to the wet ingredients and gently fold together. Stop once the dry ingredients have just disappeared. Stir through the apple and scrape into your bundt tin. Bake for 40-50 minutes or until a cake tester inserted into the deepest part of the tin comes out clean.
  4. Once baked, transfer to a wire rack and leave for 15 minutes before inverting to the wire rack to cool completely. You can make the caramel while the cake is cooling.
  5. For the caramel, add the sugar, honey and 2 tablespoons of water to a medium, heavy based pan. Set over a medium heat and let it bubble until it reaches an amber colour. Do not stir, swirl the pan instead. If any sugar clings to the side of the pan brush down with a pastry brush dipped in water.
  6. Once the colour reaches amber remove from the heat right away and standing back add the cream and butter. Stir until smooth then transfer to a heat proof bowl. Once it’s cooled down slightly drizzle warm caramel over the cake.

Notes

* The recipe is from CSA.COM

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* Extra honey caramel will last for 1 week stored covered in a bowl.

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

BundtBakers

 

Marbled Bundt Cake

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Welcome to August’s Cake Slice Bakers.

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I’ve always loved marble cake and always will. It was one of the first things I baked when I was a child and loved the combination of a vanilla batter and chocolate both within the same cake. My favourite part, apart from eating it of course was the swirling of batters. I was always so excited to see what kind of cool swirly pattern I had created. That will never change.

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When I saw the choices for this month’s bake this wasn’t my first choice. However going over the recipes once more before baking I switched my choice over this one. Nostalgia was calling. The crumb on this cake is light and tender. There isn’t much taste in the dark batter, if I made this again I’d add a dash of cocoa powder. Marbled Bundt Cake 4

It’s a very easy cake to make too. First of all you need to make the chocolately mixture which taints half of your batter a deep chocolate shade. For this you need to melt together vegetable shortening and dark chocolate. To this, add honey, baking powder and espresso. Set this aside to thicken. The vanilla batter is what it say’s it is. A simple vanilla batter. Nothing different to how you make this batter as you would any other vanilla cake. Cream butter and sugar. Add the eggs, some flavouring then alternate dry ingredients with wet.

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Instead of using pure vanilla extract I opted for a coffee extract as I wanted to enhance the flavours in the glaze that tops this cake. A deeply, dark chocolate glaze infused with Kahlua.

Marbled Bundt Cake 6

The glaze blankets the cake, in a thick and indulgent manner. Don’t skip on this icing, it pairs with the cake wonderfully. You can whip it up in 10 minutes and there is enough spare to drizzle on each cake as you serve it. Or do what I’m going to do and incorporate it into another recipe.

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For the glaze, you need to incorporate dark chocolate, cream and golden syrup in a saucepan and stir it all together until the chocolate has melted. Don’t forget to use a good quality chocolate and a dark one at that as you’ll be able to taste the difference between good or bad quality chocolate. Plunge the saucepan into an ice bath to cool it down. Once it’s at a tepid temperature add a dash of coffee extract and Kahlua.

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I love coffee and coffee flavoured treats so I always jump at the chance to bake anything with it in. The presence of coffee really enhances the chocolate flavour in the cake and in the glaze, a perfect combination.

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This cake is great if you can’t decide on a vanilla cake or a chocolate cake. The best of both worlds don’t you think?!

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The Cake Slice Bakers is a group of talented bakers who bake their way through books. Our current one is Great Cakes – Carole Walter. Each month we have a choice of four recipes to bake, we showcase our chosen one on the 20th of each month. Our book is due to change in November, so stay tuned to find out what it is. Let’s see what the other members made for this month’s bake.

 

 

 

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Yields – One Bundt Cake

Ingredients

{cake}

  • 40 grams (1 1/2 ounce) Dark chocolate, 85% cocoa solids
  • 1 1/2 tablespoon Vegetable shortening
  • 2 tablespoons Honey
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Espresso powder
  • 2 tablespoons Hot water
  • 230 grams (2 1/3 cup) Cake flour
  • 2 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 165 grams (1 1/2 sticks) Unsalted butter at room temperature
  • 300 grams (1 1/2 cups) Caster sugar
  • 4 Large eggs
  • 1 teaspoon Nielsen Massey Coffee Extract
  • 185ml (3/4 cup) Milk

{glaze}

  • 125 ml (1/2 cup) Whipping cream
  • 1 tablespoon Golden Syrup
  • 100 grams (4 ounces) Dark Chocolate, 85 % cocoa solids roughly chopped
  • 2 tablespoons Kahlua
  • 1 teaspoon Nielsen Massey Coffee Extract

Method

  1. Pre-heat the oven to 175C (350F) spray a 10 inch bundt tin with cake release spray and set aside.
  2. In a small, heat proof bowl add the chocolate and vegetable shortening and set over a pan of simmering water making sure the bottom of the bowl doesn’t touch the water. Stir until everything has melted then remove from the heat. Stir through the honey and baking powder and dissolve the espresso powder in the hot water then add this to the chocolate mixture. Set aside to thicken.
  3. Add the butter to a bowl of an electric mixer fitted with a paddle attachment and soften for 2 minutes. Spoon the sugar in a little at a time and when all the sugar has been added keep on mixing for a further 5 minutes until smooth and creamy. Scrape down the bowl with a spatula.
  4. Add the eggs one at time, mixing well after each addition then add the coffee extract. Scrape down your bowl again to make sure everything is getting incorporated.
  5. Add 1/3 of the flour mixture mixing until it just disappears, then add half the milk again mixing until it just disappears. Repeat the process until everything has been incorporated. Scrape down your bowl again.
  6. Remove 250ml (1 cup) of the batter and stir into the chocolate mixture. Add 1/2 of the vanilla batter to the cake tin and smooth over using an offset spatula. Add 1/2 of the chocolate batter on top and smooth over with your spatula. Repeat until all the batter has been layered into the cake tin. Grab a table knife and dip into the batter swirling whilst lifting out. Smooth over the top and bake for 50-60 minutes or until a cake tester inserted into the deepest part of the tin comes out clean.
  7. Once cool, make your glaze.
  8. For the glaze prepare an ice bath in your kitchen sink and add the cream, golden syrup and the chocolate to a medium saucepan. Heat whilst stirring until the chocolate has melted.  Place into your ice bath, once at a tepid temperature add the Kahlua and coffee extract.  Leave to thicken. Once it’s reached the consistency of a thick sauce, it’s ready to drizzle over the cake.

Notes

* Recipe adapted from Great Cakes – Carole Walters

* This cake will last for up to three days, stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* If the chocolate glaze fails to thicken, pop in the fridge until it does.

Sweet and Savoury Sunday #75

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Welcome to week #75 of Sweet & Savoury Sundays!
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Welcome back to another week of Sweet and Savoury Sunday’s. Choosing today’s top three picks was a hard one as we had so many great link’s to choose from. Thanks to all who linked up!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 link party 75 favourite 1
Praline Sauce from Yesterfood
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link party 75 favourite 2
Pull Apart Cinnamon Bread from Memories by The Mile
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(unable to obtain a photo of this)
 Country Apple Fritter Bread from Chocola Tess
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Most viewed link this week
 link party 75 most viewed
Peach and Almond Galette from Simply Suzanne’s
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

Baking in Pyjamas
Baking in Pyjamas
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The Rules:
.Follow your hosts , Baking in Pyjamas and Cupcakery
. Link up your DIY, Crafts, Recipe, Family related posts – Link up no more than 3
. Visit at least 3 other links and leave some lovely comments to let them know you stopped by
. Please note by linking up you are giving your hosts permission to use your images if you have been featured, with link backs to your blog.
. Grab a party button and pop it on your blog.