This Dulce de Leche Apple Cake post is sponsored by Sweetango Apples. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
I am so excited for all the holiday get-togethers this year. I plan on hosting my very first Friendsgiving and Christmas pot-luck in our new home and I’m also getting ready for so many bake sales at my son’s elementary school. My oven is ready for all the baking I have in store and I can’t wait for those autumn and winter dessert aromas to take over my kitchen.
One treat that never fails me is a dulce de leche apple cake. I like to make it this time of the year with Sweetango Apples. I first had my taste of Sweetango Apples about four years ago. Their distinct crunch comes from the white flesh made up of cells twice the size of most other apples. The result is a burst of sweet, fresh juice with tones of citrus, honey and spice from each bite.
Sweetango Apples are readily available in a grocery store near you. It’s a premium apple variety in season September through December. With a blush of deep red over a yellow background, you won’t miss this beautiful gem in the produce section.
My favorite way to enjoy Sweetango Apples is as is. Right out of the fruit bowl and into my mouth. I love how that first bite reaches all the senses. A loud crunch, sweet smell, smooth touch and a blend of deep red and bright yellow in color. What a beauty.
The first time I backed with Sweetango Apples I was very curious on how the taste would change with the heat of the oven and the added baking ingredients. The result was outstanding! My apple cake is as delicious as ever and I will be making this special treat for many holiday seasons to come.
Sweetango Apples are versatile and can be incorporated in any meal at any time of the day. I love it on oatmeal, in a salad, smoothies and now in desserts. For more great ways to cook with Sweetango Apples, visit their website Sweetango.com or follow along in their Facebook page
- 5 Sweetango Apples
- 1 tablespoon cinnamon
- 2 ¼ cup sugar, divided
- 2 ¾ cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup olive oil
- ½ cup orange juice
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup dulce de leche, warmed
- ½ 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.