Ingredients:
Honey Caramel:
Directions:
In large bowl, whisk together oil, sugar, honey, eggs and vanilla.
Whisk together flour, cinnamon, baking powder, baking soda and salt; stir into egg mixture just until combined. Stir in apples. Scrape into greased 10-inch (3 L) Bundt pan.
Bake in 325ºF (160ºC) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack for 10 minutes; transfer from pan to rack and let cool completely.
Honey Caramel:
In heavy saucepan, bring sugar, honey and 2 tbsp water to boil over medium-high heat, brushing down side of pan with pastry brush dipped in cold water. Cook until deep amber colour, about 8 minutes. Remove from heat.
Standing back and averting face, stir in cream and butter. Cool until caramel has thickened enough to coat back of spoon, about 15 minutes. Drizzle warm caramel over cake.
Serves 12
- 3/4 cup light-tasting olive oil
- 1/2 cup granulated sugar
- 1/2 cup liquid honey
- 3 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1-1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups diced cored peeled apples
Honey Caramel:
- 1/2 cup granulated sugar
- 1/4 cup mild liquid honey
- 3 tbsp whipping cream
- 2 tbsp butter
Directions:
In large bowl, whisk together oil, sugar, honey, eggs and vanilla.
Whisk together flour, cinnamon, baking powder, baking soda and salt; stir into egg mixture just until combined. Stir in apples. Scrape into greased 10-inch (3 L) Bundt pan.
Bake in 325ºF (160ºC) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack for 10 minutes; transfer from pan to rack and let cool completely.
Honey Caramel:
In heavy saucepan, bring sugar, honey and 2 tbsp water to boil over medium-high heat, brushing down side of pan with pastry brush dipped in cold water. Cook until deep amber colour, about 8 minutes. Remove from heat.
Standing back and averting face, stir in cream and butter. Cool until caramel has thickened enough to coat back of spoon, about 15 minutes. Drizzle warm caramel over cake.
Serves 12