• Ingredients: 32
  • Serves: 12

Apple cake with caramel topping with unsalted butter, whole milk.





Filling and frosting

  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl.

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  2. Step 2 Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples.

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  3. Step 3 Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl.

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  4. Step 4 Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture.
  5. Step 5 Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack.

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  6. Step 6 Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk.

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  7. Step 7 Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla.

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  8. Step 8 Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes.
  9. Step 9 Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour.

Nutrition information

Calories 714 Carbohydrates 78 g (26%)
Fat 43 g (66%) Protein 6 g (12%)
Saturated Fat 8 g (39%) Sodium 331 mg (14%)
Polyunsaturated Fat 7 g Fiber 2 g (7%)
Monounsaturated Fat 26 g Cholesterol 67 mg (22%)