Treat yourself to a slice of autumn. Photo
courtesy Bi-Rite Market | San Francisco.

One of the benefits of using the nuts as a garnish instead of mixing them into the batter is that people who are nut-averse can pick them off and still enjoy the delicious dessert.

1. PICK YOUR BUNDT CAKE FLAVOR

While chocolate always works, think seasonally and consider:

• Apple bundt cake (here’s a recipe)
• Carrot bundt cake
• Cranberry-orange bundt cake
• Maple bundt cake
• Pumpkin bundt cake
• Rum bundt cake
• Sticky toffee bundt cake

2. PICK YOUR NUTS & FRUITS

We personally like pecans with cranberries. Then, caramelize (candy) the nuts (here’s how).

3. MAKE THE CARAMEL SAUCE

Ingredients For 2 Cups

This recipe was adapted from WickedGoodKitchen.com. Prep time is five minutes, cook time is 15 minutes.

You can make a lighter caramel glaze, but the color will be pale and the flavor less deep.

• 2 cups sugar
• ¾ cup (1½ sticks) unsalted butter, cut into cubes, softened to room temperature
• 1 cup heavy cream, room temperature
• ½ teaspoon pure vanilla extract
• 2 to 3 teaspoons fleur de sel or other sea salt (types of sea salt)

Preparation
1. PLACE the sugar in a 2- to 3-quart, heavy-bottomed saucepan. Heat over medium-high heat and whisk as the sugar melts. Continue to whisk as the sugar begins to clump and turn into a light amber liquid. It will be completely melted into light amber caramel in 8 to 10 minutes. Once the sugar is completely melted, stop whisking and swirl the caramel by gently tilting the saucepan from side to side.

2. COOK without whisking until the caramel reaches a medium or deep amber color (almost dark reddish-brown), about 5 to 7 minutes based on your color preference (the darker the caramel, the deeper the caramel flavor). It is important to pay attention and prevent the caramel from smoking. Use a candy thermometer: a reading of 350°F will deliver a deep amber caramel sauce.

3. TURN off the heat, the remove saucepan from the heat and wait 20 to 30 seconds. Then add all of the butter at once and whisk vigorously until it is fully melted and combined into the caramel. The addition of the butter will cause the caramel to bubble up vigorously. Just keep whisking.

4. WHISK in the cream slowly and carefully, along with the vanilla extract. Expect more bubbling, and just keep whisking until the caramel is smooth and the cream is fully incorporated. Add the salt and whisk until completely dissolved.

5. SET the caramel sauce aside to cool slightly and thicken, about 10 to 15 minutes. Transfer to a glass jar. Cool completely before capping jars and refrigerating.

6. ASSEMBLE the cake. Use a spatula to transfer the majority of the caramel to the cake. You can then melt the remainder and pour it on top for the “drippy” effect. Top with the nuts and fruits and admire your handiwork (then eat it!).