Caramel Apple Bundt Cake (Edit recipe)

Make the apples

1. Heat a large skillet to medium and add oil. When oil moves quickly around the pan, add apples. Saute, stirring every few minutes, until apples are softened with golden-brown edges, 8-10 minutes. You can add splashes of water as needed to prevent too much sticking. Add monkfruit and cinnamon and stir until incorporated. Scrape into a heat-proof bowl and refrigerate.

Make the cake

1. Preheat oven to 325 degrees F and place your bundt mold on a baking sheet. I go ahead and spray oil/grease the mold, just for extra protection from sticking! In a large mixing bowl, whisk together GF AP flour, almond flour, cinnamon, baking soda and salt.
2. In a separate mixing bowl, combine applesauce, monkfruit, brown sugar, eggs, oil and vanilla. Whisk until smooth and creamy.
3. Add wet ingredients to dry and fold until just combined, then fold in sauteed apples (make sure theyu2019re fully cooled).
4. Add batter to the bundt mold and tap gently to release any air bubbles. Bake for 60-70 minutes, until a toothpick comes out mostly clean (look for a few little crumbs, but it shouldnu2019t be wet-looking). Cool in the mold 25 minutes.

Make the Glaze

1. Combine all three ingredients in a small saucepan. Bring to a simmer and simmer one minute, stirring constantly. Set aside.

Assembly

1. Remove cake from the mold and glaze immediately. Cool cake another 30 minutes before slicing. Once completely cooled, cake will keep, covered, at room temperature for 2 days, then in the fridge another 4 days. You can also freeze cake up to 4 months.