Product Type: 7 Syrup
Flavor Profile: Desserts
Flavor Profile: Sweet

Caramel Apple Spice Cake

This cake is the real deal, y’all. Full of fall flavors, delicious, tender, and moist, it is EXACTLY what you want with a cup of coffee…or standing at the kitchen counter, or watching TV, or to take to a gathering. Our 7 Syrup take this recipe to the next level. Do not skip on the cider glaze before the caramel. The deep apple flavor is a winner.


1.5 cups granulated sugar
1.5 cups vegetable oil
3 eggs
0.5 cup apple sauce
2 tsp vanilla
0.5 cup buttermilk
0.5 cup Make & Muddle 7 Syrup Cocktail Mixer
3.5 cups Gold Medal Flour (or other low protein flour)
2.5 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp salt
1 tsp baking soda
2 apples, peeled and finely chopped
1 cup chopped walnuts


Caramel Glaze

0.75 cup brown sugar
0.5 cups butter
2 TBSP Heavy Cream
1 tsp vanilla

Cider Glaze

1 cup apple cider


Heat oven to 350°F. Grease and flour 12-cup Bundt pan. In large bowl, beat granulated sugar, oil, applesauce, vanilla and eggs with electric mixer on medium speed until light and fluffy. In a separate medium bowl, combine all of the dry ingredients. In a small bowl, combine the chopped apples, walnuts, and 7 Syrup. Toss until well coated. Beat in dry ingredients. Fold in buttermilk. Add apples and nuts. Pour into pan.

Bake for 1 hour to 1 hour 20 minutes, or until a cake tester comes out clean. While the cake is baking, bring cider to a boil and reduce by half. Remove from heat. When cake is done, remove from oven and let cool in the pan for 20 min. Turn out cake onto a cooling rack and brush with the cider reduction.

In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.