Aunt Polly’S Fresh Apple Cake With Salted Caramel F

Name: Aunt Polly’S Fresh Apple Cake With Salted Caramel Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Sugar; 3 whole Eggs; 2 Tablespoons Fresh Lemon Juice; 2 teaspoons Vanilla; 3 cups Plain Cake Flour; 1 teaspoon Baking Soda; 1 teaspoon Salt; 2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Cloves; 1-1/2 cup Vegetable Oil; 3 cups Granny Smith Apples (cored And Diced); 1 cup Chopped Walnuts Or Pecans; 3/4 cups Raisins; FOR THE GLAZE:; 1 cup Sugar; 1/2 Tablespoons White Karo Syrup; 1/2 cups Buttermilk; 1/2 sticks Real Butter; 1/2 teaspoons Baking Soda; 1 teaspoon Vanilla; FOR THE SALTED CARAMEL FONDUE:; 2 bags (14 Oz. Size) Kraft Caramels; 1 can (5 Oz. Size) Evaporated Milk; 1 bag (10 Oz. Size) Miniature Marshmallows; 2 teaspoons Sea Salt

Servings: persons

FOR THE CAKE:
2 cups Sugar
3 whole Eggs
2 Tablespoons Fresh Lemon Juice
2 teaspoons Vanilla
3 cups Plain Cake Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Cloves
1-1/2 cup Vegetable Oil
3 cups Granny Smith Apples (cored And Diced)
1 cup Chopped Walnuts Or Pecans
3/4 cups Raisins
FOR THE GLAZE:
1 cup Sugar
1/2 Tablespoons White Karo Syrup
1/2 cups Buttermilk
1/2 sticks Real Butter
1/2 teaspoons Baking Soda
1 teaspoon Vanilla
FOR THE SALTED CARAMEL FONDUE:
2 bags (14 Oz. Size) Kraft Caramels
1 can (5 Oz. Size) Evaporated Milk
1 bag (10 Oz. Size) Miniature Marshmallows
2 teaspoons Sea Salt

1
This recipe gives instructions for baking the cake, making a glaze AND for making a salted caramel fondue topping. The cake is delcious with the glaze poured over it OR with the warm fondue poured over it. Or both! The topping options are yours to choose and included below.
2
For the cake:
3
In a large mixing bowl, cream the sugar, eggs, lemon juice and vanilla. Set aside. In another large bowl, add the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Sift this mixture 2 times. By hand, mix oil alternately with dry ingredients to the creamed mixture, starting and ending with dry ingredients. Fold in the chopped apples, nuts, and raisins. Pour batter into a greased and floured bundt pan. Place pan in a 325u00b0F preheated oven. Bake for approximately 1 hour and 15 minutes. Remove cake from oven and pour caramel glaze over cake while cake is still hot.
4
For the glaze:
5
Add the sugar, syrup, buttermilk, butter, and soda to a medium sauce pan. Cook on medium heat, stirring constantly until sauce reaches the soft ball stage (I use a candy thermometer), then add the vanilla. Pour glaze over cake while the cake is still hot.
6
For the salted caramel fondue:
7
Unwrap the caramels and place them in a large microwave safe bowl. Add the evaporated milk. Microwave the caramels and milk a minute at a time, stirring after each minute, until caramels and milk form a smooth caramel sauce. Add the marshmallows to the warm caramel mixture and stir until marshmallows are melted and well mixed. Add the sea salt and stir. Fondue can be kept warm in a crock pot over low heat. When ready to serve cake, pour fondue over a warmed slice of fresh apple cake. Yum!
8
Store any leftover cake and caramel sauce in separate containers in refrigerator.

1906

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Sugar, 3 whole Eggs, 2 Tablespoons Fresh Lemon Juice, and more.

Yes, Aunt Polly’S Fresh Apple Cake With Salted Caramel Fondue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aunt Polly’S Fresh Apple Cake With Salted Caramel Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions