Caramel Apple Bundt Cake


2 C. sugar
1 1/2 C. vegetable oil
3 large eggs, room temp.
2 tsp. vanilla extract
3 C. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
3 medium apples (peeled, cored and chopped)


Grease a 9″ bundt pan, set aside. In a mixing bowl, beat together the first 4 ingredients till light in color, about 3 minutes. Add the flour, baking soda, cinnamon and salt. Beat just until ingredients are combine, this is a very thick batter. Stir in the apples then pour the batter into the prepared bundt pan. Bake in a 325 degree oven for 60-65 minutes, till cake tester comes out clean. Let the cake cool in the pan for 20 minutes before turning out on a plate. Make the glaze.

1 stick unsalted butter
2 tsp. heavy cream
1/2 C. packed brown sugar
1 tsp. vanilla extract

Over medium high heat, heat the butter, cream and brown sugar. Whisking constantly till it comes to a boil. Add the vanilla and let the mixture boil, while whisking till sugar has dissolved, a minute or two is about all it takes. Remove from the heat and let sit for 10 minutes to slightly thicken up. Once you turn the cake out onto a plate let it cool for 5 minutes then drizzle the glaze all over the cake.


Recipe From Janet’s Appalachian Kitchen

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