Apple and Salted Caramel Bundt Cake: Autumn in Every Crust

Pré-aqueça o forno a 180°C (350°F). Grease and flour a 10-12 cup Bundt pan generously, ensuring all corners and crevices are covered. This careful preparation prevents the cake from sticking.

In a large bowl, combine the wheat flour, granulated and brown sugars, baking soda, baking powder, cinnamon, grated nutmeg, and salt. Mix well with a wire whisk to aerate and distribute the dry ingredients evenly.

In a separate bowl, beat the large eggs, vegetable oil, buttermilk, and vanilla extract. Ensure that the eggs and buttermilk are at room temperature for better emulsification of the dough.

Pour the wet ingredients over the dry ones. Mix gently with a spatula or wooden spoon only until the ingredients are combined and there are no traces of dry flour. Avoid overmixing so as not to develop the gluten excessively.

Carefully incorporate the coarsely grated apples and chopped pecans into the batter. Stir as little as possible, just enough to distribute the pieces of fruit and nuts evenly throughout the cake batter.

Pour the prepared batter into the previously greased and floured Bundt pan, spreading it evenly. Give the pan a few light taps against the counter to remove any large air bubbles that may have formed in the batter.

Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cooking time may vary depending on the oven, so monitor the cake after the initial 45 minutes.

After baking, remove the cake from the oven and let it cool in the pan itself for 10 to 15 minutes before trying to unmold. Then, invert the cake onto a rack so it cools completely. A cold cake is essential for the syrup.

For the salted caramel sauce: In a medium heavy-bottomed pan, combine 1 cup of granulated sugar and ¼ cup of water. Place over medium-high heat, without stirring initially, until the sugar dissolves and begins to boil. Stir gently to avoid crystallization.

Continue cooking the sugar and water mixture until it reaches a deep golden amber color. Stay attentive, as the caramel can burn quickly once the ideal color is reached, becoming bitter.

Remove the pan from the heat and, with EXTREME care, add the heated fresh heavy cream. The mixture will bubble vigorously. Stir vigorously with a wire whisk until the caramel syrup is completely homogeneous and smooth.

Incorporate the 4 tablespoons of cubed unsalted butter and the ½ teaspoon of fleur de sel into the syrup, stirring continuously until the butter melts completely and the caramel syrup is silky and shiny.

Let the salted caramel sauce cool for a few minutes before drizzling over the already cooled Bundt cake. The syrup will thicken as it cools, reaching the perfect consistency to cover the cake generously.