Apple Bundt Cake

 

Ingredients

Cake

• ▢2 cups (400 g) granulated sugar
• ▢1½ cups (327 g) vegetable oil
• ▢2 teaspoons vanilla extract
• ▢3 large eggs, room temperature
• ▢3 cups (375 g) all-purpose flour
• ▢1 teaspoon baking soda
• ▢1 teaspoon ground cinnamon
• ▢1 teaspoon kosher salt
• ▢3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze

• ▢½ cup (1 stick / 113 g) unsalted butter
• ▢2 teaspoons heavy cream, room temperature
• ▢½ cup light brown sugar, packed
• ▢1 teaspoon vanilla extract

• Cake

  • Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.
  • In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the wet ingredients and blend until just combined.
  • Gently fold in the diced apples by hand until just combined.
  • Pour the cake batter into the prepared bundt pan.
  • Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  • Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.

  Caramel Glaze

  • In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occassionall until the sugar is dissolved.
  • Remove the pan from heat, and add vanilla. Stir to combine.
  • Allow the caramel glaze to sit for 5-10 minutes to thicken.
  • Drizzle over the warm cake and serve.