How To Make CARAMEL APPLE PUMPKIN BUNDT CAKE - Day 16,776

Caramel Apple Pumpkin Bundt Cake

                                                  

2 Large Eggs

3/4 Cup White Sugar

1/2 Cup Brown Sugar, packed

2/3 Cup Vegetable Oil

1 Teaspoon Vanilla Extract

1 Cup Pumpkin Puree

2 Cups Flour, all purpose

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

1 Tablespoon Cinnamon

4 Granny Smith Apples, peeled, cored and diced 1/4 inch

3 Tablespoons Pecans, toasted and chopped

Preheat oven to 350°F (180°C) .  Measure out baking powder, baking soda, salt, cinnamon and flour and sift together in a bowl.  Spray your bundt pan and lightly flour it. To a mixing bowl or stand mixer bowl add both sugars and eggs.  Mix on high for 4-5 minutes until sugar granules are gone and the mix is fluffy.  Add the pumpkin, oil and vanilla and mix well for at least another minute.  Mix in flour mixture in 3 parts.  Mix just enough to incorporate between each addition.  Be sure to scrape down the bowl during the last mix.  Stop.  Do not over mix the batter.  Add the apples to your bowl and fold in by hand.  Pour the batter into the bunt pan and smooth out evenly.  Drop the pan a couple times to remove air bubbles.  Bake the cake at 350°F (180°C) for about 50 or 60 minutes.  A toothpick should come out clean when cake is tested.  Allow cake to cool for 10 minutes then turn out onto a serving plate.

While the cake is in the oven make the caramel sauce.

Salted Caramel Sauce

2 Cups  White Sugar

3/4 Pound Butter, unsalted, room temperature

1 Teaspoons Kosher Salt, NOT table salt

1 Cup Heavy Cream

Medium Sauce Pan

Wooden Spoon

Whisk

Candy Thermometer (Optional)

Note:  Caramel sauce is candy making.  Candy making requires precise ingredients and timing.  Please have all ingredients measured and at the ready when making this sauce.  And, I am not kidding about the salt.  Table salt will measure wrong and it iodine will make it taste bad. Read all the instructions before beginning and have your tools at the ready.

To a medium sauce pan add the sugar and place over medium heat. Using the wooden spoon stir the sugar as it heats.  It is going to look like nothing is happening, then it will get chunky and look a mess, then it will melt and be hot as lava.  Be careful!  As it gets hotter and melts it will begin to darken.  If you are using a candy thermometer, bring it to 350°F (180°C) and then get it off the heat.  If you are doing by eye, let the sugar get pretty dark, but if it starts to smoke get it off the heat.  You want it dark, not burn.  You can make it light too if that is your preference.  Off the heat, add the butter and switch to mixing with the whisk.  It is going to bubble and make all kinds of noise as it should.  When it calms down, return to low heat and keep stirring.  Add the cream.  Again, it will be messy and bubbly.  Keep stirring!  Cook for about 3 minutes while constantly stirring and it should be smooth as silk.  Add half the salt and check for taste.  If you want, add the rest of the salt. Caution, it will be hot as lava.  Taste carefully! Caramel can be stored in the fridge for several months, but I am sure it will not last that long. 2015-08-21 REJJr

Ok, you did it.  Drizzle caramel sauce over cake and then sprinkle with nuts.  Serve with a big dollop of fresh made whipped cream, and more caramel drizzle.  Serves 8-10 nice pieces.

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