apple-spice Bundt Cake with Caramel Frosting

 

We updated an old-fashioned Southern cake with the warm spice of chai, an Indian tea. Praising the flavors of autumn, this Bundt cake can be served as a sweet brunch option to replace the usual coffee cake or as a perfect ending to a crisp fall day for dessert. Do not be afraid of the total time; the cake will be in the oven for an hour and will have to cool for two hours before adding the caramel frosting resulting in only about 30 minutes of active cooking. For the final touch and once the cake is completely cooled, drizzle with our Caramel Frosting.

What you will need

CREAM CHEESE FILLING

1 (8-oz.) pkg. cream cheese, softened

1/4 cup granulated sugar

1 large egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

APPLE-SPICE BATTER

1 cup packed light brown sugar

1 cup vegetable oil

1/2 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cardamom

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon ground coriander

3 cups (about 12 3/4 oz.) all-purpose flour

3 large Granny Smith apples (about 1 1/2 lb.), peeled and grated

[SUB_RECIPE_LINK {Caramel Frosting} {149508}]

2/3 cup roughly chopped toasted pecans

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