Taffy Apple Bundt Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: EdizinAz I have re-written the recipe , and added my tweaks: the melted caramel icing and the chopped peanuts, both for taste as well as the "taffy apple' effect.
So good that 6 of us ate the whole cake for dessert - after a huge meal.
List of Ingredients
36 Kraft caramels, divided use*
1 1/2 c (3 sticks) butter
4 1/2 c sifted confectioner's sugar**
1 T vanilla
6 eggs
3 1/4 c all purpose flour
2 1/2 t cinnamon
1 t allspice
1 1/2 c peeled, coarsely chopped cooking apples (1 large or 2 small apples)
Optional: 1/2 c very finely chopped peanuts
Generously grease and flour a 10” (12-cup) bundt pan.
Preheat the oven to 325°.
Recipe
Cut 18 caramels into small pieces* and set aside.
In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs, one at a time.
Gradually add the flour, cinnamon and allspice, blending at low speed until
thoroughly combined.
Stir in the caramel pieces and apples by hand just until mixed.
Pour the batter into the prepared pan.
Bake for 85 to 90 minutes or until a toothpick into the center comes out clean. Cool upright on a rack in the pan for at least 30 minutes.
Invert cake and remove from pan.
Cool completely.
Carefully melt the remaining 18 caramels with a T or 2 of water or milk.
Drizzle over the top of the cooled cake.
Optional: Immediately sprinkle the peanuts over the hot caramel.
HINT: Caramels are much easier to unwrap AND cut when they have been in
the freezer for 5 to 10 minutes. Unwrap all 36, cut 18, and leave the other
18 out at room temperature prior to melting.
**Alternate glaze:
In a small bowl, combine:
1 c confectioner’s sugar (in addition to the 4 1/2 c used in the cake)
1 T butter
1 t vanilla
1 T to 3 T water
to make a glaze of right consistency to pour.
Stir until smooth.
Drizzle over cooled cake
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