Caramel Apple Bundt Cake
Ingredients:
Cake
3/4 cup vegetable oil
1 cup granulated sugar
1/4 cup brown sugar
1 cup unsweetened applesauce
1 tablespoon apple pie spice or 2 teaspoons ground cinnamon and 1/2 teaspoon ground ginger, and 1/4 teaspoon each ground cloves and nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon vanilla
3 cups all-purpose flour
1/2 cup Tofutti Better Than Sour Cream
1/2 cup unsweetened non-dairy milk
Caramel Sauce (recipe follows)
Caramel Glaze (recipe follows)
Garnish: 1/4 cup walnut or pecan halves and pieces, candied if desired
Directions:
Make the caramel sauce first (recipe below) and while it chills, make the cake. Preheat oven to 350 degrees and oil and flour a 10-inch Bundt pan.
In bowl of electric mixer fitted with paddle or whisk attachment, beat together vegetable oil and both sugars at medium-high speed until sugars begin to dissolve and mixture starts to look creamy. Add applesauce, spice, baking powder, baking soda, sea salt, and vanilla, and beat at medium speed until completely combined.
Then add 1 cup flour and Tofutti Better Than Sour Cream, and beat at low speed, just until completely combined, scraping down sides of bowl as necessary throughout process. Add another cup flour and non-dairy milk, and beat at low speed until completely combined. Add final cup flour and two-thirds of chilled caramel sauce (about 2/3 cup), and beat at low speed one more time just until creamy and completely combined.
Spoon into prepared baking pan, gently smoothing top, and bake until a wooden pick inserted in center comes out clean, approximately 45 to 50 minutes. Cool in pan about 10 minutes and invert on wire rack to cool completely.
Now, make the caramel glaze. Place cake on wire rack over a rimmed baking pan or plate and evenly pour glaze around top and allow to cascade down the sides. (If pooled glaze around the base is desired, set cake directly onto serving platter instead of on wire rack.) Transfer to serving plate and garnish with nuts.
Ingredients:
Caramel Sauce:
1/2 cup vegan butter
1 cup brown sugar
1/4 cup unsweetened non-dairy milk
1 teaspoon vanilla
Directions:
In small saucepan over medium heat, melt vegan butter. Stir in brown sugar and non-dairy milk and simmer, stirring frequently, for approximately 4 minutes or until thick and creamy. Adjust heat if necessary.
Pour into a small heat-proof bowl, set inside a slightly larger bowl, and fill with ice and water to cool caramel while you make cake. Cover and refrigerate remainder to make glaze.
Ingredients:
Caramel Glaze:
Remaining caramel sauce (about 1/3 cup)
2 cups confectioner’s sugar
2 tablespoons unsweetened non-dairy milk
Directions:
With an electric mixer fitted with paddle or whisk attachment, beat together all ingredients until smooth and creamy, adding more confectioner’s sugar or non-dairy milk to reach the desired consistency somewhere between a translucent glaze and buttercream frosting, as you want it to be thick and creamy, but able to cascade down sides of cake.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
