My 100th Blog Post! Celebrating 5 Years of Little Chef Beth - Spiced Apple and Caramel Bundt Cake

Hello there (for the 100th time)!!

As you can tell by the title of this blog post, this is my 100th post and also Little Chef Beth is 5 years old this month! Firstly, a huge thank you if you are reading this post. Whether this is your first time visiting my blog (hello, and welcome!) or you regularly view my posts, just thank you. When I started this blog, it was with the aim to create recipes and simply inspire others to get excited about good food and cooking. What better way to celebrate the last 5 years than with a cake! As I have mentioned many times, autumn is my absolute favourite time of year so I wanted to create a cake which encompasses everything that autumn means to me, from sharing with friends and family, to the flavours of mixed spices, apple and caramel. The combination of apple and caramel just reminds me of Bonfire Night. This celebratory cake is made of a spiced apple sponge, drizzled with a sticky caramel sauce and topped with chopped walnuts. The perfect showstopper for any celebration, enjoy! 

The Recipe: Spiced Apple and Caramel Bundt Celebratory Cake 

For the sponge:

  • 340g plain flour 
  • 1 tbsp mixed spice
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp bicarbonate of soda 
  • 225g unsalted butter, melted
  • 300g light soft brown sugar 
  • 4 large eggs 
  • 4 Granny Smith apples, peeled and cut into 2cm chunks
For the caramel sauce:
  • 120g light brown sugar
  • 120g unsalted butter
  • 100ml double cream 
  • 20g chopped walnuts, to decorate 

Preheat an oven to 160℃ fan/ 180℃/gas mark 4 and grab yourself a 27cm diameter x 8.5cm deep Bundt tin or similar (I have linked the one I used at the end of this blog post). 

In a medium sized bowl, combine the flour, mixed spice, baking powder, salt and bicarbonate of soda. 

In a separate large bowl, combine the melted butter, brown sugar and eggs. Mix well and gradually sieve in the dry ingredients. Combine to form a thick batter before folding in the apple pieces. 

Fill the Bundt tin with the batter and bake for 50-60 minutes until a skewers comes out clean and the sponge begins to shrink away from the sides. 

Whilst the cake bakes, make the caramel sauce. In a small saucepan, melt together the brown sugar and butter until the sugar has completely dissolved and is no longer grainy. Gradually add the double cream and mix well with a whisk to form a smooth caramel sauce. Pour into a jug and leave to cool whilst the cake continues to bake as the sauce will thicken slightly as it cools to become a good pouring consistency.

Once baked, remove the cake from the oven and leave in the tin for 10-15 minutes before turning out onto a cooling rack. Once cooled, pour with caramel sauce and top with chopped walnuts. If the caramel sauce becomes too thick to pour, simply microwave for 5-10 seconds before drizzling on top. Enjoy warm or cold. 


Spiced Apple and Caramel Bundt
Celebratory Cake...ta dah!

This is the Bundt tin that I used for this recipe if you'd like to get your hands on one: https://www.amazon.co.uk/MasterClass-Non-Stick-Fluted-Ring-Cake/dp/B0001IX44U/ref=sr_1_5?dchild=1&keywords=bundt+tin&qid=1629898709&sr=8-5

This recipe was inspired by an apple and cinnamon Bundt cake by Martha Stewart which can be found here : https://www.marthastewart.com/313216/apple-cinnamon-bundt-cake


If you liked this post, visit my full blog at: 
https://littlechefbeth.blogspot.com  

Once again, thank you for the last 5 years of love and support.
Little Chef Beth x


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