This week, Julia’s sharing her core dessert recipe for the fall season: a nutty, caramel apple treat that’s a bushel of fun to bake and enjoy with friends.
“Come autumn, if it’s a day ending in ‘y’, it’s a safe bet that I’ll be making an apple crisp. A�Fortunately for my dinner dates, I’ve branched out this year! A�This rustic apple bundt cake, topped with a nutty crumble and a salted caramel glaze, is almost as easy to whip up as my beloved crisps and definitely worth upsetting the apple cart for.”
Recipe: Spiced Apple Streusel Cake
The hardest part of this recipe? Finally remembering to “borrow” a bundt pan from my mother. After that it was a piece of cake!
- 5 Ontario apples, peeled, cored and diced into cubes (I used McIntosh, Cortland and Honeycrisps)
- 1 cup white sugar
- 3/4 cup brown sugar
- 3 cups flour
- 1 cup vegetable oil
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 3 eggs
- 1 tsp baking soda
- Preheat oven to 325 F. Butter and flour your bundt pan.
- In a small bowl, whisk together flour, cinnamon, salt, and baking powder. Set aside.
- In a large bowl, whisk together sugars and oil until smooth. Add in eggs and whisk again.
- Stir in flour mixture until just incorporated.
- Fold in chopped apples, ensuring they are evenly distributed throughout the batter.
- Transfer batter to bundt pan and bake for 25 minutes.
- Open oven door, pull rack forward and crumble walnut streusel over the cake.
- Continue baking the cake for another 30-50 minutes, depending on your oven, until an inserted toothpick comes out clean.
- Hang on to that toothpick! Use it to poke 10-12 holes in the cake. Drizzle 1/2 cup of caramel sauce over the cake.
- Let cool (unfortunately this part takes about an hour)
- Carefully invert cake, remove from bundt pan and enjoy!
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 15 minute(s)
Number of servings (yield): 12
For the Walnut Streusel:
- 1/2 cup flour
- 1/2 cup quick cooking oats
- 1/4 cup finely chopped Ontario walnuts
- 1/2 cup cubed butter (softened but still cool)
- 1 tsp cinnamon
- 1/2 tsp salt
- Whisk together flour, oats, nuts, cinnamon and salt.
- Using your hands, add in butter and combine until large crumbs form.
- Set mixture in fridge until needed.
For the Salted Caramel:
- 1 cup sugar
- 1/4 cup water
- 1/2 cup whipping cream (35%)
- 1/2 cup + 2 tbsp butter, cubed
- Place water, sugar, and butter in a saucepan over medium-high heat. Do not stir! Instead, swirl the pan.
- Bring to a boil and continue cooking for 5-7 minutes, until the mixture turns a golden amber colour.
- Working quickly, remove from heat and carefully pour in whipping cream. Mixture will bubble but continue whisking and a caramel sauce will be your sweet reward.
- Add Maldon salt and set aside to cool.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!