Anita’s Spooky Caramel Halloween Bundt Cake
Ingredients
Cake:
2 1/2 cups All-purpose flour
1 cup brown sugar
1/3 cup granulated sugar
3 large eggs
2 Granny Smith apples, peeled and sliced
1/2 teaspoon baking powder
1 teaspoon vanilla paste or extract
1 cup vegetable oil
1 teaspoon cinnamon, ground
pinch of salt
pinch of nutmeg
2 Tablespoon sour cream
Preparation
- Preheat oven to 350 grades Farenheit. Spray a 9-inch bundt pan with cooking spray. Set aside.
- Place in a large bowl, eggs, sugars, vegetable oil, sour cream and vanilla. Use a hand mixer at medium speed and beat all until well combined.
- Use a separate small bowl and combine flour, baking powder, ground cinnamon and salt. Add this mixture into the wet mixture in Step 2.
- Gently blend until combined. Fold in sliced apples.
- Pour mixture into your prepared bundt pan. Bake for 45 to 50 minutes until toothpick comes out clean. Meanwhile prepare your tasty Caramel Skeleton.
Caramel Skeleton
- In a small saucepan over medium heat, bring 2 Tablespoons of vegetable oil and 1/2 cup granulated sugar, to dissolve. Add 1 teaspoon of apple juice. Let it reduce for about 10-15 minutes until clear and sticky. Add 1 drop of orange coloring. Pour into a silicon skeleton mold. Let it sit for about half an hour to an hour, and then remove gently your tasty sugar skeleton from the mold. I use a homemade donut to fill up center of the bundt cake, but you can use some extra cake, cut round and placed in the middle. Place your funny skeleton in the center on top of the donut securing it with some icing.
- Use some store-bought icing to stick the skeleton eyes, noise, bones, and bats around your bundt cake. Enjoy!
