Apple Bundt Cake With Caramel Glaze Recipe

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
• Apple
• 1/2 teaspoon salt
• 1 1/4 cups packed light brown sugar
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup unsalted butter
• Half And Half Cream

How to Make Apple Bundt Cake With Caramel Glaze

1. Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
2. Grease and flour a 12-cup bundt pan. (Sprinkle 3 tablespoons of the flour mixture into the pan and tilt to coat.)
3. 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.
4. 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.
5. 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.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Gently fold in the apple mixture and 1 cup chopped pecans.
8. Pour batter into the prepared bundt pan and spread evenly.
9. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
11. While the cake is cooling, prepare the caramel glaze:
12. In a small saucepan over medium heat, melt 1/2 cup unsalted butter.
13. Whisk in 1 cup packed light brown sugar until smooth.
14. Gradually whisk in 1/2 cup heavy cream until smooth and the mixture comes to a gentle boil.
15. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon sea salt.
16. Pour about 1/4 cup of the hot glaze over the warm cake while still in the pan (optional).
17. Let the cake sit for 10-15 minutes to absorb the glaze.
18. Invert the cake onto a serving platter and pour the remaining glaze over the top.
19. Let the cake cool completely before slicing and serving.