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This spice Bundt cake has
soft caramel candies and bits of apple baked throughout. Serve
slices of this scrumptious cake with caramel sauce and vanilla
ice cream.
Taffy
Apple Cake
- 1 1/2 cups butter, softened
- 4 1/2 cups sifted powdered
sugar
- 1 tablespoon vanilla extract
- 6 large eggs
- 3 1/4 cups all-purpose
flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 16 soft caramel candies
- 1 1/2 cups coarsely chopped
apples, peeled
- Vanilla ice cream (optional)
- Caramel sauce (optional)
- Preheat oven to 325°F
(160°C). Grease and flour a 10-inch tube or Bundt
pan.
- Unwrap and cut each caramel
into 8 pieces.
- In a large mixer bowl
cream butter, powdered sugar and vanilla until light and fluffy. Add the eggs, one at
a time, beating well Gradually add flour, cinnamon and allspice to egg mixture. Blend at
low speed until thoroughly combined.
Stir in caramel pieces and chopped apples.
- Pour batter into the
prepared pan. Bake for 70
to 80 minutes or until cake tester comes out clean. Cool upright in pan for 15 minutes before
inverting onto a wire rack to
cool completely. Serve cake warm or cool.
- Serve with ice cream and
caramel sauce, if desired.
Makes 12 servings.
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