Queerful contributor, Giselle Kristina launches her exciting new video series, “The TRANSformation Kitchen,” where she’ll share the stories of her Georgia upbringing and the recipes that bring her comfort. She’ll also get together with her friends from the LGBTQIA+ community to cook a dish, and discuss how they’ve transformed in their own lives.

In today’s episode, Giselle whips out her KitchenAid Mixer to create a seasonal apple Bundt cake; a Fall favorite that can easily be served all year long. Watch as she whisks, folds, and transforms the ingredients into a soft and moist cake that may very well transform your life! Giselle tops it all off with a sweet homemade caramel sauce as a glaze taking it to the next level, which she says makes the cake even better and better each day.

“Y’all, stay tuned for more,” said Giselle. “We’re going to keep cooking, keep transforming, and bring on some friends of ours to help teach us more about transforming along the way.”

Apple Bundt Cake

CAKE INGREDIENTS 

2 cups of granulated sugar

1½ cups of vegetable oil

2 teaspoons vanilla extract

3 large eggs at room temperature

3 cups of all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon kosher salt

3 medium Granny Smith apples, peeled, cored, and diced

2 lemons 

GLAZE INGREDIENTS

½ cup (1 stick) unsalted butter

2 teaspoons heavy cream, room temperature

½ cup light brown sugar, packed

1 teaspoon (or a little more if you’re about it) of cinnamon 

1 teaspoon vanilla extract 

CAKE INSTRUCTIONS 

Preheat your oven to 325°F and lightly spray a 9-inch bundt pan with cooking spray. Set aside. I haven’t tried these as cupcakes, but if you do, let me know how they turn out!! I’m sure this makes a great mini bundt cake :) The next set of steps are crucial to follow.  Don’t do them out of sync or try to combine everything all at once. This cake will NOT come out correctly. Believe me… ya girl tried and epically failed! 😂 Peel, core, and chop your apples.  Place the diced apples in a medium sized bowl filled with cold lemon water and the juice of two lemons.  This will keep your apples from turning brown and help them maintain their vibrant color. 😊 In a large bowl, using a mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined. 
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. 
Add your dry ingredients to the wet ingredients and blend them until just combined.
Drain and pat dry your apples with a paper towel. Then gently fold in the diced apples by hand until just combined. These are gonna provide your cake with ALL the moisture.
Pour the cake batter into the prepared bundt pan.
Bake for 55-70 minutes or until an inserted toothpick comes out clean. I ultimately have found 62 minutes is the sweet spot.  But this all depends on your oven.  Once you pull the cake out of the oven, allow it to cool for about 15-20 minutes in the pan and then invert it onto a wire rack or your cake plate.  Because it’s a delicate cake, I tend to put it right onto my cake plate. While the cake is cooling, prepare the caramel glaze.

GLAZE INSTRUCTIONS 

In a small saucepan over medium heat, bring your butter, heavy cream, and brown sugar to a gentle boil, stirring occasionally until the sugar is dissolved.
Remove the pan from heat, and add vanilla and cinnamon. Stir to combine.
Allow the caramel glaze to sit for 5-10 minutes to thicken and then drizzle that goodness all over the warm cake and serve and enjoy love! 💕

If you make this cake and love the results, please share them with us! If you find things that worked better for you with the recipe, let me know! I love discovering new ways to reinvent and transform my favorites, so please let ya girl know! ☺️