If you’ve followed this blog for any amount of time, you know that we’re crazy for the Cardinals. There has been a lot of media lately about Cardinal fans and our antics. We’re loyal. We’re emotional. And most importantly, we believe in our boys. I’m writing this post as the Cards are battling the Red Sox in the World Series. Go birds! I love this season because not only because we get to dance on baseball cloud nine, but also cheer on our favorite college football team, the Mizzou tigers. Sadly, we witnessed their homecoming loss this weekend. Oh also, Neil recently went to his very first NHL game (Let’s Go Blues!) and is hooked. St. Louis is truly a great sports town. Wait a sec…this is a food blog. I’m just writing about sports. Not food. Is that bad?

Let’s get back to food. Here’s what I think: seasonal food tastes good. When we’re looking for ideas on what to cook, often times we’ll just go to the grocery store and see what looks good. Honeycrisp apples are my favorite. I’ve always found granny smith a little tart for my liking, and although most people cook with them, I wanted to see what would happen if I used honeycrisp instead. The results were delicious. This cinnamon spiced bundt cake is reminiscent of a sticky sweet caramel apple. Served warm à la mode, this cake might settle any competitive tiffs amongst your friends. But really… Go Cards!

Caramel Apple Bundt Cake

Prep Time: 30 min. Cook Time: 90 min.


5 honeycrisp apples, peeled, cored, and diced
3 cups of all-purpose flour
2 teaspoons vanilla
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1 cup brown sugar
2 sticks butter, melted
4 eggs
1 cup caramel sauce
1 cup lightly toasted walnuts, roughly chopped


Preheat oven to 350°. Butter a 10-cup bundt pan well and set aside.

In the bowl of a stand mixer, cream the eggs and sugar together until fluffy. Add cooled melted butter and vanilla together and continue to mix.

In a separate bowl, combine flour, cinnamon, baking soda, and salt. Add 1/2 of the dry mixture to wet and combine until just incorporated. Do the same with the other half of the dry mixture. Using a spatula, fold in apples.

Evenly distribute the batter in the bundt pan and place pan on a baking sheet.

Bake for 50-60 min. When it’s done, a sharp knife will come out clean. Cool in the bundt pan placed on a cooling rack for 20 minutes. Loosen cake with a knife, flip on a serving plate and tap hard on the pan to loosen. Hopefully yours will slide right out of the pan!

Top with your favorite caramel sauce and chopped nuts.

Serves 12