Dust off your mother's Bundt pan—the retro ring-shaped cake is back in style, and we're celebrating with this show-stopping dessert.
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Caramel Sauce:
Method
In large bowl, beat together butter, sugar and vanilla until fluffy. Beat in eggs, 1 at a time, until combined. Beat in sour cream and milk.
In separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Stir in apples and three-quarters of the pecans. Scrape into greased and floured 10-inch (3 L) Bundt pan, smoothing top. Bake in 325°F (160°C) oven until toothpick inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely.
Caramel Sauce: Meanwhile, in saucepan, cook butter, sugar and lemon juice over medium heat, stirring, until butter is melted and sugar is dissolved. Cook, without stirring, until light amber in colour, about 5 minutes. Remove from heat; standing back and averting face, stir in cream. Return to heat; cook until slightly thickened, about 1 minute. Pour into large bowl; let cool to lukewarm.
Pour half of the caramel sauce over top of cake; sprinkle with remaining pecans. Serve cake with remaining caramel sauce.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 310 mg
- Sugars 30 g
- Protein 6 g
- Calories 434.0
- Total fat 25 g
- Potassium 130 mg
- Cholesterol 84 mg
- Saturated fat 12 g
- Total carbohydrate 50 g
%RDI
- Iron 11.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 18.0
- Vitamin C 2.0
