Apple bundt cake with caramel glaze

🧂 Ingredients

• 2 Cups Cake Flour

  Or All-purpose flour
• ½ tsp Salt
• ½ tsp Baking soda
• 1 Cup Butter

  room temperature
• 2 Cups Sugar
• 3 Eggs
• 2 tsp Vanilla extract
• 1 Cup Yogurt
• 3 Cups Green apples

  peeled and chopped
• ½ Cup almond slivers
• 2 tbsp Vegetable shortening
• 2 tbsp All-purpose flour
• ½ cup Butter

  cubed
• ¼ Cup Milk
• 1 cup brown sugar
• ⅛ Tsp salt
• ¼ Cup almond slivers

Instructions

• 1 First, combine all of the ingredients in the saucepan over medium heat, stir
  just enough to mix everything. Then, increase the heat to medium-high and cook
  the mixture, without stirring, until it reaches a deep golden color.
• 2 Bring the caramel mixture to a boil. If you have a candy thermometer, the
  temperature of the caramel should reach 235-245°F.
• 3 Then, reduce the heat to low and let the mixture simmer for 5 minutes while
  stirring with a silicone spatula.
• 4 Finally, let the caramel glaze cool slightly in the pan, then transfer the glaze
  into a glass jar to finish cooling.
  
  Remember to let the glaze (and the bundt cake) cool completely before pouring
  the glaze on top of the cake.
• 5 First, preheat the oven to 350°F and measure out all of the cake ingredients.
• 6 Next, in a large mixing bowl, drop in the sugar and the softened butter.
• 7 Beat the butter and sugar together with a hand mixer on medium speed until the
  mixture is light and pale in color.
• 8 Then, in a separate small bowl, whisk the 3 eggs together.
• 9 Next, pour the vanilla extract, beaten eggs, and yogurt into the butter and
  sugar mixture, use the hand mixer to completely mix all of the wet ingredients
  together.
• 10 In another medium-sized bowl, pour in the flour, baking soda, and salt.
• 11 Combine the dry ingredients with a blending whisk.
• 12 Then, add the flour mixture into the wet ingredient mixture, ½ at a time, mixing
  well between each addition.
• 13 Continue to mix the cake batter until all of the wet and dry ingredients are
  completely combined.
• 14 Next, add the chopped apples and the ½ cup almond slivers into the bowl of cake
  batter.
• 15 Use a spatula to gently fold the apples and almond slivers into the cake batter
  until evenly mixed in.
• 16 First, grab everything you need for coating the bundt cake pan: some
  food-friendly disposable gloves, vegetable shortening, flour, and a sifter.
• 17 Then, use gloved hands to coat the entire inside of the bundt cake pan with the
  vegetable shortening. Make sure to get all the sides and corners.
• 18 Afterward, use the sifter to evenly sprinkle a light coating of flour over the
  layer of shortening.
• 19 Then, turn the cake pan over and dump out any excess flour.
• 20 Evenly distribute the apple cake batter into the greased bundt cake pan and
  spread it evenly with a spatula.
• 21 Bake the bundt cake for 50-60 minutes, or until a toothpick inserted in the
  middle comes out clean. Then, let the cake cool for a minimum of 30 minutes
  before removing it from the pan. 
  
  If you do not let the cake cool long enough, it will come out of the pan in
  parts.
• 22 Finally, after resting in the pan, remove the apple cake from the pan and flip
  it onto a cooling rack to finish cooling completely, about 1-2 hours, before
  drizzling with the glaze.
• 23 First, slide a sheet of parchment paper under the wire rack of the completely
  cooled bundt cake. Then, slowly pour the cooled caramel glaze over the entire
  bundt cake.
• 24 Finally, use the remaining almond slivers to decorate the top of the bundt cake
  immediately after drizzling with the glaze.

Nutrition Info