Apple Nut Cinnamon Bundt Cake With Brown Sugar Glaze Recipe

Ingredients for Apple Nut Cinnamon Bundt Cake With Brown Sugar Glaze

• Vegetable Oil
• Sugar
• ¾ cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 2 cups peeled and chopped apples
• Walnuts
• ½ cup (1 stick) unsalted butter
• Light Brown Sugar
• ¼ cup granulated sugar
• ½ cup heavy cream

How to Make Apple Nut Cinnamon Bundt Cake With Brown Sugar Glaze

1. Preheat oven to 325°F (160°C). Grease and flour a 12-cup bundt pan.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed light brown sugar using an electric mixer until light and fluffy.
3. Add 4 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Gently fold in 2 cups peeled and chopped apples and 1 cup chopped walnuts or pecans.
7. Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
9. **Make the glaze:** In a small saucepan over medium heat, combine ½ cup (1 stick) unsalted butter, ¾ cup packed light brown sugar, ¼ cup granulated sugar, and ½ cup heavy cream.
10. Bring to a simmer, stirring constantly, until the sugar dissolves and the glaze is smooth (about 1 minute).
11. Remove from heat and stir in 1 teaspoon vanilla extract.
12. Drizzle the warm glaze over the cooled cake.