Ingredients :
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For the Cake:
- Granulated Sugar: 2 cups 400 g
- Vegetable Oil: 1 ½ cups 327 g
- Vanilla Extract: 2 teaspoons
- Large Eggs at Room Temperature: 3
- All-purpose Flour: 3 cups 375 g
- Baking Soda: 1 teaspoon
- Ground Cinnamon: 1 teaspoon
- Kosher Salt: 1 teaspoon
- Granny Smith Apples Peeled, Cored, and Chopped: 3 medium
For the Caramel Glaze:
- Unsalted Butter: ½ cup 1 stick / 113 g
- Room-Temperature Heavy Cream: 2 teaspoons
- Packed Light Brown Sugar: ½ cup
- Vanilla Extract: 1 teaspoon
Instructions :
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Prepping the Cake:
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Preheat your oven to 325°F (163°C). Grease a 9-inch bundt pan lightly with non-stick cooking spray. Put aside.
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Take a large mixing bowl. With a hand mixer set to medium speed, blend together the sugar, vegetable oil, vanilla extract, and eggs.
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In another bowl, sift the flour and combine it with the baking soda, cinnamon, and kosher salt.
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Incorporate the sifted dry ingredients into the sugar-oil mixture. Mix only until they come together.
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Fold in the chopped Granny Smith apples into the batter. Avoid overmixing.
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Empty the batter into your prepared bundt pan and smooth out the top.
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Baking the Cake:
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Place the pan in the preheated oven. Bake for 55-70 minutes or until a toothpick inserted comes out clean.
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Take the cake out and let it rest for 15-20 minutes within the pan. Afterward, flip it onto a wire rack for further cooling.
Crafting the Caramel Glaze:
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On medium heat, in a small saucepan, combine butter, heavy cream, and brown sugar. Stir until the sugar has completely dissolved.
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Take off the heat and infuse the vanilla extract. Mix well.
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Allow the glaze to thicken for about 5-10 minutes.
Final Touch:
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Drizzle the caramel sauce over the cake once it’s sufficiently cooled. Your homemade Apple Bundt Cake is ready for devouring!
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Nutrition
Calories: 624kcal
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