I am not a baker. By nature I am a “pinch of this, dash of that” type of person, so baking and I have never really gotten along very well. I have always been really envious of those type of people that make their own bread, and bake insanely delicious and amazing goodies year round. The only thing I’ve mastered are cupcakes.
When I am on the lookout to try a new baked treat, I always look for the words “Easy” or “Foolproof” because I feel like half the time it never comes out right. My husband is not a huge sweets eater, so the one or two bites he has, he tells me are good, and the kids will eat anything if there is enough sugar in it, regardless of whether or not it actually tastes decent.
I am my own worst critic.
But this fall, although slow to actually begin here in SoCal, I have been seeing honey crisp apples everywhere and it’s given me the baking bug. Some people are pumpkin spice people, I am an apple person. Apple pie, apple cider, apple cake. Seriously, y’all. I am also a salted caramel person. So naturally those two ingredients find their way into my cooking and baking quite often.
Oddly enough, this is the first time I’ve attempted to make an apple cake with salted caramel sauce. And I wanted to kick this dessert up a notch by adding some bourbon. My husband is a big fan of bourbons and whiskeys, and always comments on the notes of apple, so why not incorporate them to bring out all those flavors?
I added Four Roses Bourbon into my salted caramel sauce, so the cake is still “kid friendly”, but don’t worry the alcohol cooks off and just adds flavor. A slice of warm apple bundt cake, drizzled with this caramel sauce is divine, and it really is foolproof for those of you out there who feel like you’re not much of a baker, like me.
This would make an excellent addition to any fall table, and a perfect dessert to bring to Thanksgiving dinner! If you’re anything like me, the dessert table at Thanksgiving is your favorite, so lots of options makes it even better.
Can I just comment real quick on how AMAZING my house smelled while this cake was baking? With the drizzly rainy weather outside and the warm apple cinnamon flavor inside, it really makes it feel like fall in San Diego.
- ***For the Cake***
- 1¼ cup oil
- ½ cup sour cream
- 1 cup white sugar
- ¾ cup brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 4 Honey Crisp apples, peeled, cored and diced
- 3 cups self rising flour
- 1 teaspoon baking soda
- 2 tablespoons Pumpkin Pie Spice
- ¼ teaspoon salt
- *** For the Bourbon Salted Caramel Sauce***
- 1½ cups sugar
- ⅔ cup water
- 1½ teaspoons corn syrup
- ½ cup butter, cubed
- ½ teaspoon Maldon salt
- ¼ cup Four Roses Bourbon
- ¼ cup heavy cream
- Preheat you oven to 375* and grease and flour a large Bundt pan.
- In an electric stand mixer combine oil, sour cream, sugars, eggs, and vanilla and mix until smooth.
- In a bowl combine flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients into wet ingredints in 3 batches, beating until incorporated after each addition.
- Fold in apples.
- Pour your batter into the prepared bundt pan.
- Bake at 375*F for 55-60 minutes, or until toothpick inserted into the cake comes out clean.
- Remove from oven and let cool for 10 minutes, then invert onto cake plate.
- While your cake is cooking, prepare the caramel sauce.
- In a heavy saucepan mix the sugar and water, cooking over medium-high until sugar dissolves.
- Add the corn syrup and stir.
- Bring the sugar mixture to a boil and cook until golden brown. Do not stir.
- Remove from heat and whisk in butter, 1 tablespoon at a time until melted.
- Stir in Maldon salt.
- Let cool 5 minutes.
- Whisk in heavy cream and Four Roses Bourbon until smooth.
- Serve caramel sauce over cake.
Special Thanks to Four Roses Bourbon for sponsoring this post!