Caramel Apple Bundt Cake
Author: Sugar n' Spice Gals
Recipe type: Cake
Ingredients
- 1½ cups canola oil
- 1½ cups sugar
- ½ cup brown sugar
- 3 eggs
- 3 cups flour
- 2 tsp. cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. baking soda
- ½ tsp. salt
- 3½ cups apples, peeled and diced into small pieces.
- 2 tsp. vanilla extract
- 1 cup chopped walnuts (optional)
- CARAMEL GLAZE:
- ½ cup brown sugar
- ⅓ cup half and half
- ¼ cup butter, cubed
- dash of salt
- 1 cup confectioner's sugar
- chopped walnuts, optional
Instructions
- Preheat the oven to 325 degrees. Spray and lightly flour your bundt pan.
- In a large bowl, combine the oil, sugars, vanilla and eggs until blended well. Combine the flour, cinnamon, nutmeg, baking soda and salt together. Gradually add the to the creamed mixture and blend well. Fold in the apples and walnuts. Pour the mixture into the bundt pan. (Don't worry if the mixture seems too thick, it is supposed to be that way)
- Bake in the 325 degree oven for 1½ hours or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes. Gently take a knife and slide it around the sides of the cake to make sure when you turn the pan over onto a plate it doesn't stick.
- Make the caramel glaze by heating the brown sugar, butter, half and half, and salt in a saucepan until the butter is melted and sugar is dissolved. Let it cool to room temperature. Beat in the confectioners sugar until smooth. Drizzle over the cake and sprinkle if walnuts if you like. (My kids don't always like me to add nuts, so I usually don't)
- ENJOY!
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
That looks wonderful!
Ooooh look at that delicious thick caramel! 🙂 This cake looks so yum and perfect for fall! Also, if you’re looking for a new Tuesday party I run Tasty Tuesdays and every post gets pinned! Here’s this week’s party if you’d like to link up: http://anyonitanibbles.blogspot.co.uk/2013/09/tasty-tuesdays-26.html
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A precious friend brought this cake to me as I am recovering from hospitalization ~~~ it is fabulous, so moist which is a sttuggle since we live in high altitude. I think this could also be used as a speciality bread, it is thick and firm. I have asked for the recipe and plan to make for several occasions. I love this cake!