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
PREPARATION:
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!