Bake 1-1/2 to 1-3/4 hours or until toothpick in center comes out clean.
Dust with powdered sugar just prior to serving. Serve with optional sides of vanilla ice cream and warm caramel sauce.
To melt caramels, place caramels and heavy whipping cream in microwave safe measuring cup or bowl.
Melt in microwave on high in 30 second intervals, stirring in between, until smooth. Usually takes about 1-1/2 to 2 minutes.
It's best to use a combination of apples, some for sweetness, some for crispness and some for moistness. I prefer to use both the Fuji ad Honeycrisp variety.
Absolutely. It freezes well and will keep about 3 months in the freezer. Once cooled, I like to keep this cake in the refrigerator and take it out about 1 hour before serving since it tastes better at room temperature.
Yes, but it will not last as long and make sure that it is well covered with plastic wrap so it doesn't dry out.
The easiest way is to insert a toothpick into the center, if it comes out clean it is done. You can also tell if it is done when the cake starts to pull away from the sides of the bundt pan. Thirdly, you can try lightly touching the top of the cake. If it springs back, it is done. If it leaves a depression, it needs to cook a little longer.