This bundt cake comes stacked with thinly sliced apples, a blueberry center, and oozes with an apple cider caramel center.
1 package frozen blueberries
1 cup flour
3/4 cup sugar
2 tablespoons butter, melted
1/2 cup milk
Splash of vanilla
1 1/2 cups sugar
1/2 cup apple juice
2 tablespoons butter
2 tablespoons heavy cream
Preheat oven to 350 degrees.
Cut the apples in half, remove the cores, and slice with a slicer.
In a mixing bowl, add all batter ingredients and stir to combine.
In a Bundt pan, layer in half the apple slices. Add the blueberries to completely cover the apples, then add the remaining apple slices. Pour in batter. Bake for 40 minutes.
In a sauce pot, add half of the apple juice and the sugar, and heat until liquid is dark brown in color. Add the heavy cream, butter and remaining apple juice. Mix well, then let cool slightly.
Remove the cake from the cake pan and pour the caramel sauce into the center indentation. Finish by sprinkling with the cocoa powder.