Ingredients for Apple Bundt Cake With Caramel Glaze
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 medium apples (about 2 cups chopped), peeled and cored
- 1/2 teaspoon salt, 1/4 teaspoon sea salt
- 2 1/4 cups packed light brown sugar
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
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How to Make Apple Bundt Cake With Caramel Glaze
- Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
- Grease and flour a 12-cup bundt pan. (Sprinkle 3 tablespoons of the flour mixture into the pan and tilt to coat.)
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a medium bowl, gently toss 4 medium apples (about 2 cups chopped), peeled and cored, with 2 tablespoons of the dry flour mixture. Set aside.
- In a large bowl, cream together 1 1/4 cups packed light brown sugar, 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the apple mixture and 1 cup chopped pecans.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the caramel glaze:
- In a small saucepan over medium heat, melt 1/2 cup unsalted butter.
- Whisk in 1 cup packed light brown sugar until smooth.
- Gradually whisk in 1/2 cup heavy cream until smooth and the mixture comes to a gentle boil.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon sea salt.
- Pour about 1/4 cup of the hot glaze over the warm cake while still in the pan (optional).
- Let the cake sit for 10-15 minutes to absorb the glaze.
- Invert the cake onto a serving platter and pour the remaining glaze over the top.
- Let the cake cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
251g
Fat
48g
Carbs
30g
