Fall. Cool weather. Bonfires. Apples. Caramel Apple S’mores Bundt Cake brings that good stuff together in one fantastic sweet treat. #BundtBakers
Remember my telling you that I wanted a bit more of a challenge in the cooking arena? I found it. My friends, welcome to my first foray as a Bundt Baker.
Yes, yes, feel free to cue up the scene from My Big Fat Greek Wedding where Maria Portakalus can’t say the word bundt (it makes me giggle too), but then let’s get past it and concentrate on the glory of the bundt, or boont, as the case may be.
I’ll be the first to admit that I’m a bundt fan. I have more than a half dozen bundt pans and wouldn’t turn down new ones if they were offered.
A bundt is the kind of cake that belongs under the dome of a fancy stand yet can be sliced and carried away by hand if needed. It’s the little black dress of the dessert world. It can be casual or classy depending on the bling applied.
And that’s what the #BundtBakers do. They add the bling.
This month, Lauren, the owner of From Gate to Plate, hosted this delicious group and chose s’mores as the theme. I love her for that because September is the month that my daughter’s Girl Scout troop gets back into things, including their fall camping trip. And s’mores are always on the agenda.
That being said, I wouldn’t be me if I stuck with the standard graham cracker, chocolate and marshmallow thing. The minute I found out what the theme was, I remembered a collection of s’mores that I made from a magazine five years ago and decided to expand upon one of those.
So, I took its simplicity and turned it into a bundt cake. A glorious, delicious bundt cake.
Yes, there are a few components here. Yes, it takes a bit of time. Yes, it’s totally worth it. And, time does not equal difficult. I do have a few suggestions.
Make the caramel first so it has time to cool before you spoon it on the cake. Use a stainless steel or other light-colored pan when you make the caramel so you can actually see when the sugar changes color. That’s crucial.
Make the apple filling just before you’re ready to make the cake so the apples won’t start browning. No matter how much lemon juice is used, it will happen.
Use butter or vegetable shortening to grease your bundt pan instead of spray. Chances are better that the cake will slide out of the nooks and crannies that way.
Finally, don’t pulverize your graham crackers as though you’re going to make a pie crust. Everyone loves the bigger chunks of a crumble. This is no different.
- 2 medium apples, peeled and chopped into small bits
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 2 cups granulated sugar
- ¾ cup butter, cubed
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon granulated sugar
- ¾ cup (1½ sticks) butter, at room temperature
- 3½ cups all-purpose flour, plus more for dusting
- ¾ teaspoon fine salt
- ½ teaspoon baking soda
- ¾ cup vegetable oil
- 2 cups granulated sugar
- ½ cup light brown sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup milk at room temperature
- 3 graham cracker sleeves, crumbled (not finely pulverized)
- ¼ cup light brown sugar
- Pinch of salt
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips
- Preheat the oven to 325. Generously butter and dust with flour a 10-inch bundt pan.
- Make the caramel. Melt the sugar in a stainless steel sauce pan over medium high heat, stirring with a whisk occasionally. When the liquid turns a nice caramel color, add the butter (it will bubble). Whisk the liquid until the butter is completely melted.
- Remove the pan from heat and add the cream while whisking constantly (it will bubble as well) until smooth. Add the salt and vanilla, whisk to combine. Let the caramel cool.
- To make the apple filling, combine the chopped apples and lemon juice. Sprinkle the cornstarch over the apples and toss to coat. Set aside.
- Make the cake. Whisk the 3½ cups of flour, salt and baking soda together in a medium bowl.
- In a stand mixer fitted with the paddle, beat the butter with the oil at medium-high speed until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; scrape down the side of the bowl. Beat in the dry ingredients and milk in 3 alternating batches, starting and ending with the dry ingredients.
- Pour half of the batter into the prepared Bundt pan. Spoon the apples in the center of the batter, pushing it down a little so it is nestled in. Drizzle ⅓ cup of the caramel over the apples. Carefully pour the rest of the batter in the pan and use a spatula to smooth the surface.
- Bake in the middle of the oven for about 1 hour and 15 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes, then turn it out on a platter or cake stand to cool completely.
- To make the crumble, combine the crumbled graham crackers, brown sugar, butter, vanilla and salt in a small bowl. Toss to combine. Spread the mixture on a baking sheet and bake in the 325 oven for 15 minutes or until lightly toasted. Let cool, then toss with the marshmallows and chocolate chips.
- Carefully pour as much caramel over the cooled cake as desired and sprinkle with the S'mores Crumble.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. http://www.pinterest.com/flpl/bundtbakers/
We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html
This Month’s Collection of S’Mores Bundts
- Autumn Bundt Cake by The Freshman Cook
- Caramel Apple S’mores Bundt by Taking on Magazines
- Carrot Graham Mini Bundts with White Chocolate Chips and Marshmallow Glaze by Passion Kneaded
- Chocolate Bundt with Marshmallow Graham Filling by Basic N Delicious
- Chocolate Graham Cracker Bundt Cake with Roasted Strawberry Marshmallow Filling by Sew You Think You Can Cook
- Cookie Crumble Peanut Butter S’more Bundt Cake by Baking in Pyjamas
- Deconstructed S’more Bundt Cake by Cali’s Cuisine
- Graham Cracker Bundt Cake S’mores by Magnolia Days
- Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting by Food Lust People Love
- Graham Cracker Peanut Butter Bundt with Marshmallow Topping by Our Good Life
- Inside Out S’mores Bundt Cake by Liv for Cake
- Key Lime S’more Bundt Cake by Patty’s Cake
- Mexican Chocolate S’more Bundt Cake by Tartacadabra
- Nutella Glazed S’more Bundt Cake by I Bake He Shoots
- Nutella S’mores Bundt Cake by Brunch with Joy
- Oreo Grasshopper S’more Bundt by A Day in the Life on the Farm
- Pretzels Crown in a S’more Bundt Cake by Los Chatos Chefs
- Pumpkin S’mores Bundt by Living the Gourmet
- Pumpkin S’mores Bundt Cake by How to Philosophize with Cake
- S’moreo Caramel Bundt Cake by Making Miracles
- S’mores Bundt Cake by From Gate to Plate
- S’mores Bundt Cake by La mejor manera de hacer
- S’mores Bundt Cake by I Love Bundt Cakes
- S’mores Graham Cracker Bundt Cake by The Spiced Life
- Salted Marshmallow and Graham Crack S’more Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice