Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

I made this cake because I wanted to bake something using some of the gorgeous fall apples that are coming into season.

This post also coincides with National Apple Dumpling Day, which is September 17.

I’m also participating in Apple Week with a dozen other bloggers this week.

We’re all posting at least one new apple recipe this week on our blogs and this is my contribution for the week.

The cake also does double duty for my Banana Bread Fest series, my fourth banana bread recipe. Technically though, it’s not really banana bread.

It’s definitely more cake-like than bread-like, lighter and with a more delicate crumb and an airier texture than banana bread. However, the banana, in addition to the yogurt incorporated into the cake batter, really helps to keep it moist, soft, and tender.

The cake’s favor leans much more toward apple than banana, and the spices I used including cinnamon, ginger, pumpkin pie spice, nutmeg, and cloves accentuate and complement the flavor of the apples. If you don’t keep all of those spices on hand, don’t worry about it and use what you do have.

I mixed up the batter by hand with a whisk, in one big bowl, by melting some butter, adding a little oil, sugar, eggs, yogurt, spices and whisking. After folding in some diced apples, mashed banana, and flour, the batter was ready in no time.

The selling point of this cake is not how easy it is to make or how the bits of apples in each bite are like little fruit surprises with a great chewy texture.

The selling point is the glaze.

I have made hundreds and hundreds of batches of glaze and frosting in my life and this vanilla caramel glaze is my number one favorite frosting or glaze, ever. It even surpasses chocolate-peanut butter buttercream and it’s hard to compete with chocolate + peanut butter + butter, but this glaze is my kryptonite.

If you like caramels, you’ll love it. It’s buttery, caramely, rich, smooth, decadent, sweet, and full of robust vanilla flavor. At room temperature, it stays soft and although it will set up and crystallize a tiny bit over time, it stays satiny and smooth.

Imagine biting into the creamiest, richest, most intense caramel that’s ever passed your lips, then infusing it with cream, sugar and vanilla, and then glazing a cake with it.

That’s what we have here and it makes store-bought jarred caramel sauce look like a pathetic excuse of a brown runny syrup that you’ll never be able to look at in quite the same way.

This recipe makes a generous-sized Bundt cake and since we didn’t need an entire cake just laying around, I sent half the cake with Scott, who was going back to his office after dinner to get some work done. He put out the cake at 9pm and apparently others in the building who were also working late had a case of the midnight munchies because he said that when went back into the breakroom a little after midnight, the entire cake was gone.

I guess they liked it.

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Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze

Makes one 12-cup Bundt or tube cake (or can be baked in two 8-by-4-inch loaf pans)

1/4 cup unsalted butter, melted

1/4 cup canola or vegetable oil

5 to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt is preferred, sour cream may be substituted)

2 large eggs

1 cup granulated sugar

1/4 cup light brown sugar, packed

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon pumpkin pie spice

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup mashed ripe bananas (about 1 1/2 large bananas)

1 cup finely diced apples (1 medium apple; I used one unpeeled Gala apple)

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt, optional and to taste

Preheat oven to 350F and spray a 12-cup Bundt cake pan or tube cake pan very well with cooking spray (I use Pam For Baking with Flour and it worked so well for me that this cake literally fell out of the pan while I was beginning to inverting it before I was properly set up to catch the cake on a cutting board) or grease and flour the pan; set aside.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add canola oil, yogurt, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, cloves (all spices should be added to taste and if you don’t have all of them on hand, not a big deal to omit some) and whisk until batter is smooth and silky, about 1 minute of vigorous whisking. Add the bananas, apples, and stir to combine. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix and over-develop the gluten, which would result in a tougher cake. Pour batter into prepared pan and bake for about 39 to 43 minutes, or until a cake tester comes out clean (or insert a sharp long-blade chef’s knife and it should come out clean). Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.

While cake is cooling, make the caramel sauce. Optionally, while cake is cooling poke approximately 25 holes in the top surface of the cake with a chopstick or popsicle stick. The holes will allow the glaze to seep into the cake’s interior, creating a delicious caramel-apple flavor; the drawback is that it’s not quite as pretty when sliced, but since you’re not likely going to take pictures of the cake’s interior surfaces, I’d poke the holes.

Vanilla Caramel Glaze

Makes about 1 cup glaze, enough to generously glaze the cake

1/4 cup unsalted butter, melted (half of 1 stick)

1/3 cup light brown sugar, packed

2 tablespoons cream or milk

1 tablespoon vanilla extract

1 1/2 to 2 cups+ confectioners’ sugar, sifted (must be sifted)

Note: This is a fast moving recipe; have everything in place before you begin.

In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously. Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.

After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze is whisks up smooth, silky, and free from lumps). Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately. Cake will keep for up to 5 days in an airtight container at room temperature. If there is extra unused glaze, it can be stored in an airtight container in the refrigerator for up to 1 month; gently reheat it in the microwave prior to glazing another dessert.

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Related Recipes:

Caramel Apple Bars (GF with vegan adaptation) – Caramely and gooey and the chunky apples pieces and oats give a great chewiness

Spiced Apple Pie Smoothie (vegan, GF)

Banana Bread with Vanilla Browned Butter Glaze – Week 1 of Banana Bread Fest

Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Week 2 of Banana Bread Fest

Pumpkin Banana Bread with Browned Butter Cream Cheese FrostingWeek 3 of Banana Bread Fest

Do you have any favorite apple recipes?

Feel free to link up your favorite apple recipes

Check out these ladies’ blogs this week for their apple recipes

Keri from Shaken Together Life
Sally from Sally’s Baking Addiction
4 Sisters from Crumbs and Chaos
Joan from Chocolate, Chocolate and More
Carrie from Bakeaholic Mama
Crystal from A Pumpkin and A Princess
Cassie from Bake your Day
Ali from Jam Hands
6 Sisters from Six Sisters Stuff
Jocelyn from Inside BruCrew Life
Aimee from Shugary Sweets


Thanks for the Cooking With Trader Joe’s Cookbook Giveaway entries and have a great week!

   

117 Responses to “Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze”

  1. #
    51
    Camille — October 7, 2012 at 8:49 pm

    While the cake looks amazing… that glaze — yum!! Thanks for linking up at Iron Chef Mom!

    Reply

  2. #
    52
    Mackenzie — October 8, 2012 at 7:10 pm

    What a great recipe! It looks delicious and beautiful too! Thanks so much for entering it in the Iron Chef Mom Link up/Contest last week! We can’t wait to see what chocolate recipes you have this week to share! Hope to see you again this week! :)
    Mackenzie from the Iron Chef Mom Team :)

    Reply

  3. #
    53
    GsbbyOne — February 20, 2013 at 5:52 pm

    I made the Apple and Banana Cake with Vanilla Caramel Glaze. This is delious! I left the carmel sauce somewhat thin, so it could soak into the holes of the cake. I added about 1 cup of walnuts to the batter, and after the glaze, I sprinkled finely chopped walnuts over the cake.
    This is soooo good. Definately a keeper. Thanks

    Reply

    • Averie @ Averie Cooks replied: — February 20th, 2013 at 5:56 pm

      I am so glad you tried the cake! I bet the glaze allowed to really soak into the holes made it soooo good. I could go for a slice. Thanks for coming back to LMK you tried it!

      Reply

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    Monique @ Ambitious Kitchen — August 27, 2013 at 8:36 am

    This looks so delicious, Averie! I love the bananas and the apples together-what a great combo. :)

    Reply

    • Averie Sunshine replied: — August 27th, 2013 at 12:41 pm

      It’s like an intro to fall, rather than being full-on pumpkin + apples. Bananas + apples instead :)

      Reply

  5. #
    55
    Lee Bell — September 17, 2013 at 11:42 am

    I would like to print the Spiced Apple & Banana Bundt cake but I am unable to why? the print this doesn’t seem to work, what am I doing wrong? Any help would be greatly appreciated.

    Reply

    • Averie Sunshine replied: — September 17th, 2013 at 12:56 pm

      When I switched formats of my website about 6 months ago, some of the older posts lost the print-this functunality and with over 800 recipes, I just don’t have the time to go in and re-format.

      Simply highlight the portion of the screen you want to print with your mouse, copy it (hold down control + C), then paste it (hold down control + V) into an email to yourself and print.

      Reply

  6. #
    56
    Molly — October 20, 2013 at 7:35 am

    I’m making this cake today, and I’m really, really excited. It’s going to wow my husband’s classmates tomorrow!

    Reply

    • Molly replied: — October 20th, 2013 at 4:48 pm

      Oh gosh. I just had a slice. I’m not sure it’s going to make it to his class tomorrow. So delicious and moist!

      Reply

      • Averie Sunshine replied: — October 20th, 2013 at 5:45 pm

        Oh I’m so glad to hear that! Hopefully you save some for yourself and don’t donate quite all of it :)

  7. #
    57
    Amber — March 24, 2014 at 10:49 am

    I just made the cake and it is delicious! Moist and flavorful. Thank you for the recipe.

    Reply

    • Averie Sunshine replied: — March 24th, 2014 at 3:45 pm

      Thanks for making this cake (especially this time of year when people aren’t as drawn to apple recipes)! I am so glad you liked it!

      Reply

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