If you are looking for a fall recipe that is both healthy and sweet, BistroMD’s Chef K. has the perfect treat for you!

Fall and winter are full of opportunities to over-indulge in our favorite holiday foods. Worry not, however, as we've got a fun holiday treat that is perfectly suited for those watching their weight. Direct from the chef's cookbook - here is his delicious recipe for caramel apple bundt cake.

Ingredients

Ingredients

For the cake

      - 3 cups whole wheat flour

      - 1 1/3 cups brown sugar, plus a ¼ cup for the apples

      - 1 ½ teaspoons of ground pumpkin pie spice

      - 2 teaspoons of baking powder

      - ½ teaspoon of baking salt

      - 4 large, red apples, peeled, cored, and roughly chopped (about 5 cups)

      - 3 large eggs

      - ½ cup canola oil

      - ½ cup low-fat sour cream

      - Finely grated zest from one orange

      - Juice from one orange (1/3 of a cup)

      - 1 tablespoon pure vanilla

      - A bundt pan

For the caramel glaze

      - ½ cup of sugar

      - 1 tablespoon maple syrup

      - 2 tablespoons water

      - ½ cup of almond milk

      - ¾ cup of pecans, toasted and roughly chopped

      - ½ teaspoon of pure vanilla extract

      - A pinch of salt

Instructions

Instructions

1. Preheat oven to 350 degrees.

2. Oil and flour the bundt pan.

3. Whisk the flour, 1 1/3 cups of sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

4. Toss the apples with the remaining ¼ cup of sugar, and ½ teaspoon of the pie spice and set to the side.

5. Whisk the eggs and oil together in another bowl. Add and whisk sour cream, juice, and vanilla. Pour and add the egg mixture to the dry ingredients and stir with a wooden spoon until slightly mixed, but still a bit lumpy.

6. Using a slotted spoon, scatter about ½ cup of the apples in the bottom of the bundt pan. Put about a 1/3 of the batter on top. Repeat, alternating with the left behind apples and, ending with the batter.

7. Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean. (about 1 hour and fifteen minutes). Cool for 10 minutes, and invert onto a rack placed over a baking sheet. Let it cool. (The cake can be prepared to this point a day ahead).

8. To make the caramel: Stir the sugar, syrup and water in a small pan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is a dark amber-colored caramel—about 15 minutes. Pull pan from the heat and carefully pour in the almond milk. Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.