(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsCakes & Dessert Breads pg 1APPLE CAKES >>>>> >  Carmel Apple Bundt Cake



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Servings: Provides 24 servingscarmel apple bundt cake

• 3 eggs
• 2 cups sugar
• 1 1/2 cups canola oil
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 1 teaspoon salt
1 teaspoon baking soda
• 3 cups apples, chopped and peeled (your choice)
• 1 cup pecans, coarsely chopped

• 1/2 cup margarine
• 1/4 cup fat-free milk
• 1 cup brown sugar, packed
• pinch of salt
Preheat oven to 350°F.

Grease and flour bundt pan, set aside.

In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into bundt pan and bake for one hour or until cake tests done.

In a medium saucepan, combine all ingredients together; boil for 3 minutes, stirring constantly. Set aside.

When cake is done, let cool in pan for 10 minutes on a wire rack. Remove cake to platter; slowly pour Carmel topping over warm cake and serve.

Nutrition analysis:
One serving provides approximately: 358 calories, 3 g protein, 39 g carbohydrates, 1 g fiber, 22 g fat (2 g saturated), 31 mg cholesterol, 25 mcg folate, 1 mg iron and 215 mg sodium.

Source: Wheat Foods Council


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages