Step 1
Preheat the oven to 325ºF (160ºC).
Step 2
In large bowl whisk together the oil, Redpath Granulated Sugar, honey, eggs and vanilla until smooth.
Step 3
In a separate bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.
Step 4
Stir the wet ingredients into the dry, add the apples and mix until incorporated.
Step 5
Pour the batter into a greased 10-inch Bundt pan.
Step 6
Bake until a toothpick inserted in centre comes out clean, about 40 to 50 minutes.
Step 7
Let the cake cool in the pan for 10 minutes. Carefully transfer the cake from pan to a serving plate or cake stand and let cool completely.
Step 8
While the cake is cooling prepare the honey caramel sauce. In a heavy pot bring the Redpath® Granulated Sugar, honey and water to boil over medium-high heat.
Step 9
Allow this to cook untouched until it reaches a deep amber colour. This will take about 8 minutes.
Step 10
Remove from heat and add in the cream, standing back to keep the steam from hitting your face.
Step 11
Once all the cream is in begin stirring with a wooden spoon and add your butter a little at a time. Keep stirring until all the butter is added and melted.
Step 12
Cool until the caramel has thickened enough to coat the back of spoon, then drizzle warm caramel over cake.
Step 13
Keep the cake covered for up to 3 days for a fresh cake that is great as a dessert or served with afternoon coffee.
- Bundt pans not only take your cakes from ordinary to show-stopping pieces of edible art, they allow a dense, rich pound cake recipe to bake evenly. If you don’t have one though you can bake this cake in round or square cake pan. The cake will take about 25 minutes longer to cook and you will need to do it at a slightly lower temperature to compensate for the lack of a hollow centre. Try 300ºF (150ºC) for traditional pans.
- When making any kind of food item that contains vinegar and salt try your best to use stainless steel or glass containers and pots. They won’t react with the acids, keeping the flavours true to their natural tastes.
- While we used extra virgin olive oil you may prefer to use light olive oil or vegetable oil depending on what suits your palate or is already handy in your pantry.
