400 posts!! It doesn’t feel like it’s been that long but at 3 posts a week, the posts do add up fast! To celebrate, I made a cake. I’d made apple pie filling awhile back and I had a LOT leftover after I made miniature apple pies. I also had that new bundt pan I’d picked up at a rummage sale. It was time to combine those two things to celebrate post #401!
There were also yellow cake mixes taking up room in my cupboard. My P.S. must have hit a sale and decided our lives needed to include more cake. So yellow cake with apple pie filling would be my next bundt adventure. Finding the pan at the rummage sale had awakened in me the need to make bundts. We would no longer be bundt-less for extended periods of time.
I prepared the cake mix according to the package directions in a bowl, adding two tablespoons of bourbon to the cake mix before beating. Now the apples would have a boozy companion in the cake! I poured half of the cake batter into my greased pan. I mean I had physically greased the pan since I was out of cooking spray. I thought I had greased it well and it was adequately prepared.
I dropped tablespoons of apple pie filling around the pan and poured the remaining batter over the top. I used a butter knife to swirl it a little to spread it out further.
My oven was preheated and I slid the cake into the oven and set the timer for 50 minutes. I used the toothpick test and when the toothpick came out dry I removed the cake from the oven. My cake took about 5 minutes longer than the guidelines. I let the cake cool on a rack for about 30 minutes.
I asked my P.S. to help me turn the cake out onto a plate. It was not pretty. It broke into several pieces which we pieced back together and laughed about. I still sometimes forget to use a butter knife to loosen the cake around the outsides and insides of the pan. It doesn’t always need that help, but it’s good to be prepared just in case it’s a cake that likes to stick. Like this one. Flouring the pan after greasing it is also a good idea, which I failed to remember.
I’d used Pioneer Woman’s recipe for an easy caramel sauce to drizzle over the pieces.
I poured the caramel into a container so I could drizzle it over the slices of bundt cake. It made the apple cake into a pretty caramel apple cake! And of course the caramel added extra flavor to the already stunning flavors of bourbon, vanilla and cinnamon apple.
The bundt cake was moist and delicious. The pieces of apple added a nice texture to random bites of the cake. We loved the overall taste and the cake disappeared quite fast considering there are only two of us here.
The cake was fun to make in an unusual shape but I suppose it could totally be made in a 9×13-in pan with slight changes if you don’t have a bundt pan.
In researching “bundt cake” I discovered the bundt pan was introduced by Nordic Ware, a Minnesota-based company in 1950. I also like that it is one of the few American cookware companies that still produce their products almost totally in the United States. They have some really cool baking dishes and many other products, you should take a peek. I’m not paid to say that, I just like to shop online. And free shipping over $25 rocks.
Bourbon Apple Bundt Cake
1 box yellow cake mix
2 tablespoons bourbon
1 can apple pie filling (about 1 1/2 cups)
Caramel Sauce (recipe follows)
Preheat oven to 350 degrees F (or as directed on cake directions)
Prepare cake mix according to box directions, adding bourbon to the bowl before beating with electric mixer.
Pour 1/2 of batter into a thoroughly greased and floured bundt pan. Drop apple pie filling by tablespoons around the pan on top of the batter. Pour remaining batter over the top.
Use a knife to swirl the pie filling, once around the pan.
Bake in preheated oven for 50 minutes or until toothpick tests dry. Remove from oven and cool on rack for 30 minutes.
Place cake plate on top of pan and turn upside down to remove from pan..
Drizzle caramel sauce over slices and serve.
Easy Caramel Sauce
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
1 tablespoon vanilla extract
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar.
Adapted from Pioneer Woman