Fall is my favorite time of the year. Football season begins and the chill in the air brings out the beautiful fall foliage. It means the holidays are just around the corner and the foods and flavors of the season are the best. This dessert (or breakfast if you wish) has many of those fall flavors that I love like apples, cinnamon and caramel. I even baked it in the Fall Harvest Bundt Pan that I picked up from Williams-Sonoma last year to make it even more festive!
The cake is from the King Arthur Flour recipe for Apple-Spice Cake. I did not use the cherry juice concentrate nor the Cake Enhancer and I chose to use pecans instead of walnuts and it still turned out wonderful. I also decided to make a caramel sauce for the cake instead of using the glaze from the recipe. Topped with a little whipped cream and served with a pumpkin spice latte and I think I could be in heaven.
Caramel Sauce
makes ~1 1/2 cups
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon fleur de sel
In a 2-qt saucepan, combine the sugar, water and corn syrup and bring to a boil, stirring occasionally. Boil over medium high heat until the syrup is deep amber in color, about 8 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. Sauce will keep in the refrigerator for up to 2 weeks.
