Bundt cake with Golden Delicious apples and salted caramel
This sweet Bundt cake with a rustic taste won’t go unnoticed!
A unique and original Bundt cake with sweet Golden Delicious apples, walnuts and a yummy glace of salted caramel. Amaze your guests with this perfect combination that’s delicious at any time of the day.
for 1 Bundt cake
For the salted caramel 200 g sugar 125 ml fresh liquid cream 50 g butter ½ tsp. salt 2 Golden Delicious apples
For the dough 100 g walnuts 220 g flour 00 50 g potato starch 3 tsp. baking powder 2 pinches salt 175 g soft butter 120 g sugar 1 tbsp. vanilla sugar 4 eggs (at room temperature) 160 ml fresh liquid cream
For the salted caramel Put sugar in a small, high pot and distribute evenly on the base. Melt over medium-low heat with a lot of patience without mixing. At most, you can delicately push the already caramelized part towards the still white sugar without touching it with the spatula. As soon as the sugar is completely caramelized and amber (if you have a thermometer you can heat it to 170-175 degrees but make sure the temperature doesn’t exceed 175 degrees!), lower the temperature to a minimum and add cold butter in cubes. Mix well until the butter is completely melted and you get a homogeneous mixture.
Add the cream, mix to a homogeneous mixture and boil for a few seconds. Remove from the heat, add salt and mix. Pour half of the caramel (125 g) into a bowl and put aside. You will need it later on for glazing the Bundt cake. Wash and peel Golden Delicious apples, cut into cubes and put them into a small pot with the remaining 125 g of caramel. Mix and put aside.
For the dough Preheat the oven to 180°C (top/bottom heat). Butter and flour a Bundt cake mold and put aside. Coarsely chop walnuts with a knife. Mix flour with potato starch, baking powder and salt. Put butter cut into pieces into a bowl and knead with sugar and vanilla sugar to a creamy mixture. Add eggs one by one. Make sure the previous egg is absorbed before you add the next one. Sieve half of the flour mix on the mixture, add half of the cream and mix with a whisk. Then add the remaining flour and cream and mix again with a whisk until you see no more flour lumps. Add apples with caramel and chopped walnuts and incorporate with a spatula.
Pour the dough into the Bundt cake mold and bake at 180°C for about 50 minutes (make the toothpick test). Remove from the oven and let rest in the mold for some 20 minutes. Then remove from the mold and allow to cool on a rack. Glaze with the caramel put aside and serve in slices.
Recipe from Julia Morat
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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The apple history begins in the Garden of Eden. And since then it has not lost any of its appeal. Not only does it look good to bite and it really tastes great, but it also makes our body well, and our Val Venosta apple producers know it not only from the saying "an apple a day keeps the doctor away". That's why they do everything possible every day to get the best out of their apples.