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I’ve been craving a fall dessert and tried a recipe that I spotted in the September 2016 issue of Southern Living Magazine, Apple-Spice Bundt Cake with Caramel Frosting.
Southern Living described this dessert as an update on an old-fashioned Southern cake with the warm spice of chai, an Indian tea. I’ve never tasted chai tea and I’m guessing that cardamom and coriander added to the cake batter are what gives this bundt cake its unusual and very good flavor.
The cake also is flavored with grated apple and pumpkin pie spice. A cream cheese filling adds another dimension of flavor. Since I have an uncontrollable sweet tooth, the best part to me is the caramel icing made with heavy cream and cooked on the stove top.
This bundt cake won’t last the week at my house even though there are only two of us eating it. I’ll admit that we put a pretty big dent in it when I made it on Saturday.
Cream Cheese Filling
If this cake sounds good to you, you might also like Caramel Apple Pound Cake.