Candy Apple Cake – Bumpkin
I had the benefit of making this cake after Townie, so I was able to make slight adjustments based on her experiences. I opted to make the cake in a bundt (booooooondt…every time I say that word I think of “My Big Fat Greek Wedding”) pan in order to better see the layers of candy apple goodness and cake. Based on Townie’s recommendation, I used 6 apples, 3 each Gala and Granny Smith, because I had some leftover from canning 2 weeks ago and they have been on sale (JUST 88-cents a pound) at the local Safeway!
This cake was easy to make because I usually have everything on the ingredient list in my house at all times. I have to admit, the biggest benefit of having laying hens is I am never out of eggs when it comes time for baking. I also used cider instead of juice because I think it has a stronger, truer, apple flavor. My last adjustment came on baking time, sometimes being at high altitude really does mess with cooking times. I think because of the bundt pan and the higher altitude, I had to bake this cake about 15 minutes longer than indicated.
My kids are sitting at the counter eye-balling this cake. Dessert time isn’t coming fast enough!
Candy Apple Cake
1 cup red hots
1/2 cup sugar
1 cup apple cider, divided
1/2 teaspoon red food coloring – I used the last few drops in my bottle
3 whole Granny Smith apples and 3 whole Gala apples, peeled, cored, and coarsely chopped
1 18.25 ounce box french vanilla0 cake mix
1 3.4 ounce box vanilla pudding mix, instant
2 whole eggs
1 cup sour cream
Preheat oven to 350 degrees. Coat a bundt pan with nonstick cooking spray.
In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.
In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.