Recipe was first posted on The Recipe Critic. I’m currently sitting here wondering why I have never posted a bundt cake recipe here on The Recipe Rebel. I’ve got plenty of cake (I do love cake!): Black Forest Cake and Hot Fudge Sundae Cake and Pumpkin Caramel Pecan Naked Cake but never a bundt cake. Whyyyyy is that?! I guess maybe because I try not to post too many recipes that use specialty kitchen tools or pans, or maybe because on most days I just can’t bear to wait for 50 minutes for a cake in the oven (tell me I’m not the only one!). Whatever the reason, it’s not going to stop me now. This Praline-Glazed Apple Bundt Cake is my go-to fall dessert from now on. I love apple desserts because we can get pretty good, reasonably priced apples here (and in most places) year round, and because when I asked my Facebook group about their favorite holiday dessert combinations, apple and cinnamon was #1 (can you believe it?! I was stunned!), so I was pretty sure this one would be a hit. Plus, the brown sugar praline glaze smothered alllllll over it doesn’t hurt. And just as (okay, almost) as exciting as praline glaze is that I shared this recipe over on The Recipe Critic earlier and I’m going to be contributing to her site on a regular basis! If you guys don’t follow Alyssa, you need to because you will love her recipes! NOTES:
The first time I made this recipe, it needed a little more sugar and a little more moisture. So I know that 1 cup oil and 2 cups sugar sounds like a lot, but keep in mind that this is a big cake and can feed a lot of people — you won’t regret it! Also, I will admit that I was planning to use applesauce instead of the sour cream in this recipe, BUT I didn’t have any. Wait that’s a lie, I had a container in the fridge that was moldy. So, as you can imagine, I opted for sour cream! I would think that you could substitute applesauce for the sour cream and it would work just as well (but I haven’t tested this theory, so don’t get mad at me if it doesn’t work).
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