This Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze is wonderful. I can say that because I just finished eating a warm, piece of goodness and my house still smells of all the great fall spices.
Even my handsome fella said “mmmm….this is good….really good”
I can’t remember where I found the recipe but it was somewhere on a pinterest hunt. Here is how I made it:
Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze
Makes one 12-cup Bundt or tube cake (could do it in two 8×4 inch loaf pans too)
Preheat oven to 350°F.
Grease and flour your pan and set it aside. (My cake fell right out of the pan. I used a papertowel to “paint” on the shortening and then dusted flour all around the pan)
Melt in the microwave:
- 1/4 cup butter
Put the melted butter in a large mixing bowl and add to the bowl:
- 1/4 cup vegetable oil (or canola)
- 5 to 6 ounces vanilla or plain yogurt (I used on standard-sized individual container of Greek yogurt. You could use sour cream too)
- 2 large eggs
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 1 Tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Whisk the above until batter is smooth and silky—about 1 minute.
Add to the silky, smooth batter:
- 1 cup masked ripe bananas
- 1 cup finely diced apples (I peeled about half of the apple)
Stir to combine
Add:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 – 1/2 teaspoon salt (omit if you need or want to)
Stir the mixture until just combined- careful not to over-stir the batter
Pour the batter into your prepared pan and bake for about 39 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before inverting it and removing the cake.
While the cake is cooling, make the caramel sauce.
Vanilla Caramel Glaze
(Makes about 1 cup glaze)
This is a fast moving recipe so have everything ready to go when you begin.
In a small saucepan melt:
- 1/4 cup butter
Add to the melted butter
- 1/3 cup light brown sugar, packed
Bring to a boil, stirring nearly continuously.
Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute.
Vanilla Caramel Glaze in the making: beckinpa.wordpress.com
Add to the mixture:
- 2 Tablespoons of milk (or cream if you have it)
Whisk aggressively to incorporate the milk/cream and calm any bubbling that occurred.
After any bubbling has calmed down, add to the mixture and whisk to combine:
- 1 Tablespoon vanilla extract
Add, 1/2 cups at a time, until you reach the desired consistency, of:
- 1 1/2 to 2 cups confectioners’ sugar, sifted (Sifting it will help the glaze whisk up smoother and more silky…not lumpy. I used about 1 1/2 cups of the sugar for my glaze)
Poke holes in the cake with a chopstick or skewer.
Pour the glaze over the cake and allow it to set up for a few minutes.
Serve and enjoy!
The recipe says that the cake will keep up to 5 days in an airtight container at room temperature. I’m not sure the cake will last two days at our house!
Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze
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