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Sangria Wine
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Apple Bundt Cake with Caramel Apple Sangria

A moist bundt cake packed with apples and exploding with cinnamon flavor. This apple bundt cake is served with a caramel apple sangria.
Course Breakfast, brunch, Dessert, Drinks
Cuisine American
Keyword apple bundt cake, caramel vodka, sangria
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
Servings 12 servings

Equipment

  • Sangria Pitcher

Ingredients

Apple Bundt Cake

  • 3 Medium Granny Smith Apples Peeled, cored and diced
  • 3/4 cup Sugar
  • 1 1/4 cup Brown Sugar
  • 1 teaspoon Baking Soda
  • 3 cup All Purpose Flour
  • 2 teaspoon Cinnamon
  • 1 tablespoon Vanilla Extract
  • 1 1/4 cup Vegetable Oil
  • 3 Eggs
  • 1/2 cup Sour Cream

Caramel Apple Sangria

  • 1 Bottle White Wine
  • 6 cup Apple Cider
  • 1 cup Caramel Vodka
  • 4-5 Apples Sliced or Diced

Instructions

Apple Cake

  • 1. Preheat oven to 325 degrees. Grease a 9 inch Bundt Cake then set aside.
    2. Peel, core and diced 3-4 small or 3 medium size apples.
    3. In a mixing bowl, mix together the vegetable oil, brown sugar and sugar until well combined.
    4. Next, add in the eggs, vanilla, and sour cream. Then mix in the dry ingredients until just combined.
    5. Fold in the apples then pour the batter into the prepared pan.
    6. Bake for 60-65 minutes or until a toothpick comes out clean.
    7. Once the call cools, dust with powered sugar.

Caramel Apple Sangria

  • 1. In a pitcher, mix together the wine, cider, and vodka together. Then add in sliced apples and allow to chill for about an hour before serving.