You know I have a weak spot for apple desserts. Caramelized Apple Bundt Cake is just impossible to resist! I know it’s not even close to fall. It is the middle of another scorching hot summer and what better way for me to dream a little about cooler temps and the leaves changing than with an amazing apple cake.
Who am I kidding?!? The leaves never change in these parts of Florida. A girl can dream! This cake…oh, this cake! Caramel is another little problem I secretly deal with. I can’t tell you how I avoid it. I love Heath bars…there! I said it. Adore them. And I love any ice-cream with caramel. Dulce de leche: HUGE PROBLEM. This cake…
You know I realized I don’t post enough recipes with pastry cream. Pastry cream is so easy to whip up and so incredible stuffed in between a gorgeous bundt that has a gooey caramel drizzle.
Remember my recent caramel sauce and pastry cream recipes? They were an important part of this incredible cake! The caramel sauce and pastry cream is so versatile. You can use it in so many amazing recipes…let’s see what else I make with them this summer;)
After spreading on the pastry cream I realized that the filling definitely needed a little bit of caramelized apples. It also needed a little bit of caramel drizzled on top!
- 1 1/2 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice (I used Limoncello)
- 2 cups all-purpose flour, plus 2 Tablespoons flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 Tablespoons sour cream
- pastry cream see recipe
- caramel sauce see recipe