Fresh Apple Bundt Cake
Fresh Apple Bundt Cake With Caramel Glaze
- Prep Time
- 30 minutes
- Cook Time
- 70 minutes
- Servings
- 12
Ingredients
- 2 Cups Granulated Sugar
- 1 ½ Cups Vegetable Oil
- 1 Teaspoon Vanilla
- 3 Large Eggs, room temperature, slightly beaten
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Salt
- 3 Medium Apples, peeled, cored and chopped
- 1 Cup Chopped Nuts (walnuts or pecans), optional
- ½ Cup Butter
- 2 Teaspoons Cream
- ½ Cup Packed Brown Sugar
- 1 Teaspoon Vanilla
Directions
- Preheat the oven to 325°F. Grease a 9-inch bundt pan.
- In the bowl of a stand mixer, or with a hand mixer, beat the sugar, oil, vanilla and eggs until light and fluffy. In another bowl, sift the flour, baking soda, cinnamon and salt. Fold flour mixture into the batter until just combined. Fold in the apples and nuts (if using) and pour into the prepared bundt pan.
- Bake for 60-70 minutes or until an inserted toothpick comes out clean.
- Allow to cool 20 minutes in the pan before inverting onto a wire rack.
- To make the glaze, combine butter, heavy cream and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring constantly until the sugar dissolves. Remove from heat.
- Stir in vanilla until combined. Let sit 5-10 minutes to cool and thicken.
- Pour glaze over warm cake and enjoy.
- Heritage Bundt Pan
- Elegant Party Bundt