Welcome to the first Your Recipe, My Kitchen. I don’t know about you, but I have bookmarked more recipes from other blogs than I may ever be able to cook or bake. I came to the realization that if I didn’t give myself a day to make them each week, there was really no point in bookmarking any. So, here we are; New Year’s Resolution #2539: Your Recipe, My Kitchen.
Every Monday, I will feature a recipe from another blog that I have made in my kitchen, too. If you want to play along, I have a linky set up at the bottom of this post. The rules are mostly the same as any other blog party. Be sure to link from your specific recipe post to this one. The biggest rule, though is to give credit to the original recipe blogger in your post. Not only is this honest, it also gives everyone a chance to find that blog, too.
I found the recipe for Apple Bundt Cake with Caramel Glaze on The Sisters Cafe blog. It was quite by accident that I found their wonderful blog, but I am now a big fan. If you haven’t been to their blog, I recommend you take a trip over there. The only change I made in the recipe was to replace the nuts with raisins. I was out of nuts and was wanting to please some of the nut-haters in my house when I made this. It is an incredibly moist, delicious cake. The glaze is decadent. Not wanting to fiddle with a bundt that day, I used a simple tube pan.
- for the cake:
- 2 cups sugar
- 1½ cups oil
- 3 eggs
- 2 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 medium apples, peeled, cored and finely chopped
- 1 cup chopped nuts (I used raisins)
- for the caramel glaze:
- ½ cup butter
- ½ cup brown sugar
- 2 tsp cream (or evaporated milk)
- Heat oven to 350 degrees.
- Grease and flour a 12 cup Bundt cake (I used a tube pan).
- Beat sugar, oil, eggs and vanilla with an electric mixer.
- Combine dry ingredients and stir in.
- Fold in the apples and raisins (or nuts).
- Pour into your prepared pan and bake 1 hour and 10-20 minutes (use a cake tester to make sure it’s completely done)…
- (Check the cake at the 1 hour mark, as Erin, the original recipe poster said hers was done by then. Mine wasn’t done until 1 hour 20 minutes…it’s an oven/altitude thing I am sure).
- Cool 15 minutes on a wire rack and then invert the cake onto a serving plate.
- Pour glaze over the top.
- Combine all ingredients in a sauce pan.
- Bring to a boil, stirring occasionally.
- Boil for 2 minutes, stirring constantly.
- Remove from heat and ladle over the cooled cake at least 20 minutes prior to serving as the glaze is too hot and needs to cool down.