Be sure to use in-season apples that are firm, sweet and somewhat tart. The cake alone is dairy-free. If you're making this for a kosher meal or for someone with a dairy intolerance, drizzle the cake with warmed honey rather than the honey caramel sauce.
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Honey Caramel:
Method
Cake: In large bowl, whisk together oil, sugar, honey, eggs and vanilla.
Whisk together flour, cinnamon, baking powder, baking soda and salt; stir into egg mixture just until combined. Stir in apples. Scrape into greased 10-inch (3 L) Bundt pan.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack for 10 minutes; transfer from pan to rack and let cool completely.
Honey Caramel: In heavy saucepan, bring sugar, honey and 2 tbsp water to boil over medium-high heat, brushing down side of pan with pastry brush dipped in cold water. Cook until deep amber colour, about 8 minutes. Remove from heat.
Standing back and averting face, stir in cream and butter. Cool until caramel has thickened enough to coat back of spoon, about 15 minutes. Drizzle warm caramel over cake.
Test Kitchen Tip:
The caramel sauce is a little bit fussy. Leave enough time so it has a chance to thicken up but remains fluid enough to pour evenly.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 258 mg
- Sugars 37 g
- Protein 4 g
- Calories 386.0
- Total fat 18 g
- Potassium 80 mg
- Cholesterol 56 mg
- Saturated fat 4 g
- Total carbohydrate 54 g
%RDI
- Iron 10.0
- Folate 22.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 2.0
