This month, the Kosher Connection blogging buddies took on a challenge to all post recipes about apples. I knew eactly what I was going to bake! I saw this recipe for apple pie bundt cake on a blog I follow called Buttercream Bakehouse. She originally adapted the recipe from Lucky Leaf, a company probably best known for fruit pie fillings. I love the ease of using a ready made filling, I use a canned strawberry filling in my strawberry banana crumb cake, and it tastes great! I am all for using shortcuts to make life easier and the original recipe calls for canned apple pie filling, but sometimes there is nothing better than homemade. For this recipe I made my own apple pie filling and then mixed it into a sweet cake batter. (If you are using my pie filling recipe special for this cake I would only make a half batch). The cake was perfect there but I took it a step further and topped it with a homemade salted caramel glaze. You can definitely skip the glaze and just finish it with a dusting of powdered sugar before serving. The cake is moist, delicate and sweet all on it’s own. This is a perfect cake for your holiday table, plus it is so quick and easy to prepare; and my recipe is non-dairy!
- 3 cups flour
- 2 cups sugar
- 1 tbs. baking powder
- ½ tsp. salt
- 1 cup vegetable or canola oil
- ⅓ cup apple juice
- 4 eggs
- 2 tsp. vanilla extract
- 2½ cups apple pie filling (21 ounces if using canned)
- 2 cups confectioners sugar
- ½ cup caramel sauce
- 3-4 Tbs. water
- Preheat oven to 350 degrees F.
- Prepare a 10 inch tube pan with baking spray or regular cooking spray and flour. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment combine the flour, sugar, baking powder, and salt.
- Add in the oil, apple juice, eggs, and vanilla.
- Beat until combined.
- Fold the apple pie filling in by hand so the apples don't break down.
- Pour into prepared pan and bake for 35-40 minutes until the cake springs back to the touch and a toothpick inserted comes out clean.
- Allow the cake to cool and then flip it out onto a cake plate.
- Prepare glaze by mixing the confectioners sugar with the caramel sauce. Slowly stir in the water until the glaze is smooth and able to be poured. Pour glaze over top and enjoy!
For more great apple recipes, check out these great blogs!
Looks like a good buffet table piece and nice it’s non-dairy. Great for the holiday.
do you think this will work in a 9×13 pan? cant find my bundt pan….
This should work in a 9×13 pan! If you do try that let me know how it goes!
i am going to try it too, i don’t have a bundt pan! or maybe i should just buy one already…
I love that you can see the apple in the cake…sometimes it gets so mushed up but looks like you did a great job!
This looks amazing! That glaze looks perfect!
This recipe looks amazing and this is one of my favorite photos from you!
I seriously want to eat this entire cake!
You had me at “topped it with homemade salted caramel”!
mmmm that looks so inviting!
Can you substitue caramel syrup for caramel sauce in this recipe?
It should work, but I would add a little bit at a time because the caramel syrup may be thinner.
Thanks so much for your response! I ended up making the cake this past weekend but unfortunately, I left it in the oven for 45 minutes and when I removed it from the oven, it seemed as though my toothpick was clean but the next day, when I was taking it out of the bundt pan, the bottom half was completely raw. Do you really only leave it in for 35-40 min? I’ve never had an issue with the timing from any of your other recipes… It was sad because it looked so delicious otherwise 🙂