Caramel apple bundt cake

Notes

For the caramel sauce, place the can of condensed milk, in a pot filled with water. Simmer for 2 ½ hours making sure that the water is bubbling but not boiling vigorously. Check that the can is always covered with water during the whole boiling time. Add more water if needed. When the cooking process is done, remove can from hot water and allow cooling before opening. You can prepare it earlier, store it in a dark cool place and use it when needed!! It doesn’t have to be refrigerated.
In the recipe I prefered tentoura instead of any other liqueur because this one especially is full of cinnamon and clove aromas, perfectly matched with apples and walnuts. In any case you can use cognac or vanilla extract.
You can find the video preparation here :https://www.instagram.com/tv/CUzkhfgoI2H/?hl=el

	410 gr all-purpose flour
	100 gr roughly chopped walnuts
	330 ml kefir or buttermilk
	3 peeled, cored and chopped apples (330 gr)
	200 gr brown sugar
	100 ml olive oil
	2 eggs
	1 tbsp tentoura liqueur or any spicy liqueur you have
	1 tsp baking soda
	1 ½ tsp baking powder
	½ tsp ground cinnamon
	1 can sweetened condensed milk

1.	In a medium mixing bowl toss apple cubes with lemon juice and set aside.
2.	Preheat the oven to 170 Celsius.
3.	In a larger mixing bowl whisk together flour, baking powder, baking soda, ground cinnamon, roughly chopped walnuts and set aside. Keep just 1 tbs of the flour to cover the apples.
4.	In the bowl of an electric stand mixer fitted with the paddle attachment whip together brown sugar and olive oil until fluffy.
5.	With mixer set on lower speed, add the eggs, one at a time. Mix in the liqueur.
6.	Add kefir /or buttermilk in the mixture, alternatively with the flour mixture. Whisk just until combined.
7.	Mix in flour to the apples.
8.	Add the apples into the batter and mix just until combined (batter will be thick).
9.	Pour batter into prepared baking bundt and spread into an even layer.
10.	Allow to cool for about 20 minutes in the pan and then invert the cake onto a wire rack.
11.	Once cooled, cut and serve with caramel sauce drizzled on top. Store leftover cake in the refrigerator.