Author: Ericka Sanchez at Nibbles and Feasts
Dulce de Leche is a thick, creamy caramel sauce traditionally made by simmering milk and sugar together. You can make it from scratch yourself, or pick it up from a store – either way, this Dulce de Leche Apple Cake is a spectacular treat.
5 Sweetango Apples
1 tablespoon cinnamon
2 ¼ 1/4 cup sugar, divided
2 ¾ cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup olive oil
1/2 cup orange juice
2 teaspoons vanilla extract
4 large eggs
1/2 cup dulce de leche, warmed
1/2 cup pecans, chopped
Preheat oven to 350° F. Grease a 10-inch bundt pan with non-stick cooking spray.
Peel, core and chop apples to 1-inch pieces.
Combine apples, cinnamon and ¼ cup sugar in a large bowl. Toss to evenly coat apples with cinnamon and sugar. Set aside.
Stir together flour, baking powder and salt in a large bowl of a stand mixer. Set aside.
Whisk together oil, orange juice, vanilla and eggs. Add to wet ingredients to dry ingredients and mix on low-medium speed, scraping down the side of the bowl with a spatula to mix evenly.
Working in layers, pour half the batter in prepared bundt pan. Spread half of the apples over batter then pour remaining batter over top of the apples. Top with remaining apples, spreading evenly over batter.
Bake for 90 minutes or when tested with a knife, knife comes out clean. Cool completely, run a knife along the edges of cake and invert onto a platter or cake stand.
Pour dulce de leche over top of cake, sprinkle with pecans.
Ericka is an award-winning blogger, recipe developer and photographer. A bicultural mom born in Mexico, raised in Texas and now living in Los Angeles, CA, Nibbles and Feasts was created to preserve and share favorite traditional family recipes and new recipes inspired by life in Los Angeles.