Apple Bundt Cake




 INGREDIENTS

CAKE

2 cups (450g) granulated sugar

1 1/2 cups (336g) vegetable oil

2 tsp. McCormick vanilla extract

3 large eggs room temperature

3 cups (384g) all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon spice

1 tsp. salt

3 medium Granny Smith apples - peeled, cored. 

and chopped

CARAMEL GLAZE

1/2 cup (1 stick, 113g) butter

2 tsp. heavy cream

1/2 cup packed brown sugar

1 tsp. vanilla extract

INSTRUCTIONS

CAKE

Preheat the oven to 325°F (175°C). Grease a 9 inch 

Bundt pan.

In a large bowl, beat the sugar, oil, vanilla, 

and eggs 

with an electric mixer until light and fluffy.

Combine the flour, baking soda, cinnamon, 

and 

salt; stir into the batter just until blended.

Fold in the apples by hand. Pour into the 

prepared 

bundt pan.


Bake for 55-70 minutes or until an inserted 

toothpick comes out clean.

Allow to cool for about 20 minutes in the pan and 

then invert on to a wire rack.

CARAMEL GLAZE

Heat the butter, heavy cream, and brown sugar in a 

small saucepan over medium heat.

Bring to a boil, stirring to dissolve the sugar, then 

remove from the heat.

Add in vanilla and stir until combined. Let sit 5-10 

minutes to thicken.

Drizzle over the warm cake.

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