Raw, adjective: 1. uncooked, as articles of food: a raw carrot.
Bundt Cake Saturday!1 package yellow cake mix
Music: Over the Rhine (again)
So, once again Bundt Cake Saturday hits and we continue to roll with the seasonal action. This week involves that most dreamy of autumnal childhood pleasures: no, not candy corn. The caramel apple. Is it just me, or do you still slow down to ogle the various caramel apples swathed in nuts and chocolate and delicious sweet sauces every time you pass by that airport chocolatier? Something about it holds you fast, long after you've moved on from grammar school. That sticky combo of sweet caramel and tart apple and messy-mouthed deliciousness. Nothing quite speaks of the season the same way.
So let's make a
CARAMEL APPLE BUNDT CAKE
I'm still on the autumnal apple bandwagon, so here's another good reason to use fresh local produce that's falling off the trees right now. The stores are full of Granny Smiths and Galas, so you can really play with different flavors here, too.
I found several different recipes, all of which were a little incomplete on their own, so I cobbled together a nice hybrid, dumping in as many extra fall flavors as I could. Cake's in the oven right now, and though the batter did smell especially delish, I'm crossing my fingers that things come out ok.
1 package (4 oz) vanilla Instant Pudding
2 teas. cinnamon
2 medium Granny Smith apples peeled; coarsely chopped
1 cup water
1 teas. vanilla
1/3 cup vegetable oil
1/2 cup chopped walnuts
1/2 cup raisins
30 Kraft caramels unwrapped
1/4 cup milk
Preheat oven to 350 degrees. Grease and flour your bundt pan and set aside. Beat cake mix, dry pudding mix, cinnamon, water, eggs, vanilla and oil in a large bowl with electric mixer until blended. Gently stir in apples, walnuts and raisins. Pour into prepared pan. Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
So. The recipe didn't initially call for either cinnamon or vanilla, but I thought both would really help the flavor; already the batter is so swimmingly rich with cinnamon scent, I'm so glad that I added it. The raisins and walnuts should add another dimension, as well. You're supposed to peel the apples, but staring into the chopped up crescents in front of me this morning, I said "fuck it" and threw the peels in with the apples. So we'll hope that doesn't mess things up too much. The resulting colors were worth it, anyway.
A note of wisdom courtesy of Bundt Cake Bliss: when baking with apples, use a variety of kinds, instead of just Granny Smith or Fuji or Braeburn; the resulting flavors will complement one another and build a richer profile. Good to know.
I'm going to make a simple caramel glaze to finish things off once the cake is baked. It looks pretty easy. Just microwave your caramels and milk in microwaveable bowl on High for 2+ minutes; stirring every 30 seconds until blended. Cool 10 minutes until slightly thickened. Drizzle over cake. Add chopped toasted walnuts for a true caramel apple aesthetic.
Bite into that one, baby!
Recipe courtesy (in part) www.bigoven.com