BF&F – Best Friends and Foodies

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.


3 responses

  1. oooh it looks so pretty out of the bundt! did you guys like it?

    November 6, 2011 at 5:12 pm

    • Yep! Bella said it was THE BEST thing she has EVER tasted! It was super moist. I liked it a lot!

      November 7, 2011 at 10:39 am

  2. Pingback: candy apple cake revisited « ilonaskitchen

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