Apple Bundt Cake

Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze. A taste of Fall.

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

• 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 occasionally 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.

Recipe: I Am Baker