October 6, 2012

Spiced Apple and Banana Bundt with Brown Sugar Caramel Glaze

I scoured the internet recently to look for creative recipes that could utilize the many over-ripe bananas that had gone uneaten in my house. I landed on a recipe for this cake on this website. I made a few modifications and loved the results! The timing of this find was perfect as this is a wonderful cake for the fall with apples, cinnamon, ginger, nutmeg and cloves. The brown sugar caramel glaze was delicious and easy to make. The recipe below yields one bundt cake that serves 12-16. Enjoy!


1. If you don't have all the spices listed, no cause for alarm. Use the spices to taste or substitute more of one than another if you prefer.
2. Poking the holes in the top of the cake really does make a difference and ensures a consistent taste with every bite.
3. When making the glaze, make sure you have all the ingredients ready to go as the process is time sensitive and must be worked through quickly.


1/4 cup unsalted butter
1/4 cup canola oil
5 oz sour cream
2 large eggs
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 Tbs vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1 cup mashed ripe bananas
1 cup finely diced apples
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt

Brown Sugar Caramel Glaze
1/4 cup unsalted butter
1/3 cup light brown sugar, packed
2 Tbs cream or milk
1 Tbs vanilla extract
2 cups confection sugar, sifted


1. Preheat oven to 350F
2. Butter and flour a Bundt cake pan
3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
4. Add canola oil, yogurt, eggs, sugars, vanilla and spices.

5. Whisk until batter is smooth and silky, about 1 minute of vigorous whisking.
6. Add the bananas, apples, and stir to combine.

7. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix.

8. Pour batter into prepared pan and bake for about 40 minutes.

9. Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.
10. Once inverted, poke 15-20 holes in the top of the cake with a popsicle stick.

1. In a small saucepan, melt the butter over medium heat.
2. Add the brown sugar and bring to a boil for 2 minutes, stirring nearly continuously.

3. Remove the pan from the burner, allow it to cool for about 1 minute.

4. Add the cream and whisk aggressively.
5. After the bubbling has subsided, add the vanilla and whisk to combine.
6. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached.

7. Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately.

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