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–+ servings

Apple Pecan Bundt Cake with Salted Caramel Rum Sauce

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Servings 6 People

Ingredients
  

Cake Ingredients

  • 3 eggs
  • 2 Cups Sugar
  • 2 Cups Unsalted Butter
  • 1/4 Cup Pecan Oil*
  • 2 tsp. vanilla extract*
  • 1/2 tsp almond extract*
  • 3 Cups All-Purpose Flour - unbleached*
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 3 Cups Apples - chopped and peeled I used local candy crisp*
  • 1 Cups Pecans - coarsely chopped
  • 1 tsp. Cinnamon*
  • 1/4 tsp. Nutmeg*

Salted Caramel Rum Sauce:

  • 2 Cups Sugar
  • 1 Cup Heavy Cream - room temperature
  • 2 tsp. Vanilla Extract
  • 6 Tbsp. Unsalted Butter - cut into 6 pieces - softened
  • 1 Tbsp. Meyer's Dark Rum*or any dark rum
  • 1 tsp. Salt

Instructions
 

Cake:

  • Preheat the oven to 350 degrees.
  • Grease, spray, and flour a 12 cup bundt pan, set aside.
  • In a mixing bowl, beat eggs until foamy; in another bowl, cream the sugar and butter together until blended and fluffy; add the pecan oil and blend slightly; add the eggs to the sugar/butter mixture and mix combined and the dough forms together.
  • Combine and mix the flour, salt, and baking soda; add to the egg-sugar-butter mixture and fold in gently until combined.
  • Stir in the apples and pecans.
  • Pour the batter into bundt pan and bake for 45 minutes or until cake tests are done. Remember, everyone's oven can cook differently.

Caramel Sauce:

  • Combine the sugar and 1/2 cup water into a pot and stir to combine, but do not stir from this point forward. Set over medium to medium-high heat depending on your stovetop. Without stirring, cook the mixture until dark amber in color, swirling the pan carefully while cooking, about 5 to 10 minutes. I like to watch the pot the entire process as it can burn so quickly.
  • Slowly add the cream and remove from heat, being careful because the caramel can splatter up. Stir with a wooden spoon. Add the butter. Add the vanilla extract and rum and keep stirring. The caramel needs to settle down. Set aside.
  • When the cake is ready and done, remove from the oven and cool on a wire rack for 6 to 8 minutes.
  • You can gently loosen the sides of the cake with a pairing knife. Slowly remove the cake to the platter by putting the platter top down on the top of the cake pan and quickly turn over, so the cake comes out; pour caramel topping slowly over the warm cake.
  • Finally, poke small holes in the cake with a bamboo skewer. Pour the caramel sauce over the cake and into the holes.
  • When ready to serve, slice the cake, the thickness you desire. Place on a plate. It can be served with vanilla ice cream or flavored whipped cream.
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