Michael and Rachel's

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Salted Caramel and Apple Bundt Cake

Updated: 25 Apr 2015

Ingredients

  • 4 ounces butter
  • ½ cup salted caramel sauce
  • 160g caster sugar
  • 160g light brown sugar
  • 5 eggs, room temp
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 128g plain flour
  • 256g self-rising flour
  • 250ml whole milk
  • 2 bramley apples, peeled cored and chopped
  • For the sauce:
  • 180g caster sugar (1 cup)
  • 2 tablespoons water
  • 2 tablespoons golden syrup
  • ¾ cup double cream (about 200ml)
  • 55g unsalted butter
  • 1 teaspoon sea salt

Method

  1. Start by making the caramel sauce. Add the sugar, water, and golden syrup to a medium saucepan with deep sides. Place on a medium heat and bring to a boil – swirl gently from time to time, but do NOT stir. Clip a sugar thermometer to the side of the pan.
  2. Turn the heat down slightly when it starts boiling. Continue to boil until the mixture is a deep amber colour and smells like caramel. This will take at least 6 minutes. The temperature on the sugar thermometer needs to reach 345F. The sugar will melt at about 320F and progress will slow. Do not be tempted to stir the mixture.
  3. Remove from the heat and whisk in the cream, butter, and salt. Be careful as the mixture will froth up and foam – watch out for splashes. Whisk until the butter has melted, then the caramel cool to room temp. Left-overs can be stored in the fridge for up to a month in an air-tight container.
  4. Preheat the oven to 160C. Apply cake release to the bundt pan generously, remembering that the cake will rise.
  5. Cream together the butter, sugar, brown sugar, and ½ cup of the caramel sauce until light and fluffy. Mix in the vanilla.
  6. Add the eggs one at a time, beating well after adding each egg.
  7. Sift together the flour, cinnamon, baking powder, and bicarbonate of soda. Alternately add the flour mixture and the milk into the batter.
  8. Chop the apples and coat well with flour. Gently fold through the mixture, leaving a few pieces in reserve.
  9. Pour the batter into the tin and add the last few apple pieces to the top – press in slightly. Bake for 45 minutes and then check. The cake should spring back in the centre when pressed (required 15 minutes extra the first time we made it).
  10. Remove from the oven and allow to cool in the tin for about 15 minutes, then turn out onto a parchment lined wire rack. When completely cool, pour caramel sauce over the top and allow it to drip naturally down the sides.