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Apple Bundt Cake

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A moist and flavorful cake punctuated by sweet, tart bites of Granny Smith apples, finished off with a luscious caramel glaze.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract (divided)
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups Granny Smith apples (peeled and diced)
  • ½ cup unsalted butter (1 stick)
  • ½ cup heavy cream
  • 1 cup light brown sugar (packed)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  2. In a large bowl, combine the granulated sugar, vegetable oil, 1 teaspoon of vanilla extract, and eggs. Whisk until smooth.
  3. In a separate bowl, mix together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this to the wet ingredients, mixing gently.
  4. Fold in the diced Granny Smith apples.
  5. Pour the batter into the prepared bundt pan.
  6. Bake for 55-65 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes before turning it onto a wire rack.
  7. For the caramel glaze, melt the unsalted butter in a saucepan. Stir in the heavy cream, brown sugar, and a pinch of salt. Bring to a gentle boil, reduce heat, and simmer for 3-4 minutes.
  8. Remove from heat and stir in remaining teaspoon of vanilla extract. Pour the glaze over the cooled cake.
  9. Slice and serve at room temperature or warm.

Notes

Ensure all ingredients are at room temperature for better incorporation. Store leftover cake in an airtight container for up to 3 days or refrigerate for a week.

Nutrition

Keywords: Apple Bundt Cake, Fall Dessert, Caramel Glaze, Granny Smith Apples, Baking

Find it online: https://swifttasty.com/apple-bundt-cake/