Description
A moist and flavorful Apple Bundt Cake topped with a rich caramel glaze, perfect for any occasion.
Ingredients
Scale
- 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
- ½ cup (1 stick / 113 g) unsalted butter
- 2 teaspoons heavy cream, room temperature
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a large bowl, mix sugar, oil, and vanilla extract.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced apples.
- Pour the batter into the prepared Bundt pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, melt butter in a saucepan over medium heat. Stir in heavy cream and brown sugar. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat and stir in vanilla extract.
- Drizzle the warm glaze over the cooled cake. Serve and enjoy.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a non-stick Bundt pan or grease it well to prevent sticking.
- Let the cake cool completely before adding the glaze to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Apple Bundt Cake, Caramel Glaze, Dessert Recipe