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Apple Bundt Cake

75/100 by 225 users
Apple Bundt Cake

INGREDIENTSCAKE

  • 2 cups (450g) granulated sugar
  • 1 1/2 cups (336g) vegetable oil
  • 2 tsp. McCormick vanilla extract
  • 3 large eggs room temperature
  • 3 cups (384g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon spice
  • 1 tsp. salt
  • 3 medium Granny Smith apples – peeled cored. and chopped

CARAMEL GLAZE

  • 1/2 cup (1 stick 113g) butter
  • 2 tsp. heavy cream
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla extract

INSTRUCTIONSCAKE

  1. Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan.
  2. In a large bowl beat the sugar oil vanilla and eggs with an electric mixer until light and fluffy.
  3. Combine the flour baking soda cinnamon and salt; stir into the batter just until blended.
  4. Fold in the apples by hand. Pour into the prepared bundt pan.
  5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

CARAMEL GLAZE

  1. Heat the butter heavy cream and brown sugar in a small saucepan over medium heat.
  2. Bring to a boil stirring to dissolve the sugar then remove from the heat.
  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  4. Drizzle over the warm cake.

Base Recipe adapted from this SITE

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