Ingredients :
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 :
Prepping the Cake:
- Preheat your oven to 325°F (163°C). Grease a 9-inch bundt pan lightly with non-stick cooking spray. Put aside.
- Take a large mixing bowl. With a hand mixer set to medium speed, blend together the sugar, vegetable oil, vanilla extract, and eggs.
- In another bowl, sift the flour and combine it with the baking soda, cinnamon, and kosher salt.
- Incorporate the sifted dry ingredients into the sugar-oil mixture. Mix only until they come together.
- Fold in the chopped Granny Smith apples into the batter. Avoid overmixing.
- Empty the batter into your prepared bundt pan and smooth out the top.
Baking the Cake:
- Place the pan in the preheated oven. Bake for 55-70 minutes or until a toothpick inserted comes out clean.
- 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:
- On medium heat, in a small saucepan, combine butter, heavy cream, and brown sugar. Stir until the sugar has completely dissolved.
- Take off the heat and infuse the vanilla extract. Mix well.
- Allow the glaze to thicken for about 5-10 minutes.
Final Touch:
- Drizzle the caramel sauce over the cake once it’s sufficiently cooled. Your homemade Apple Bundt Cake is ready for devouring!
Nutrition
Calories: 624kcal
