Ingredients

The following ingredients have 10 Servings
  • FOR CAKE
  • 2 cup(s) white sugar
  • 1 1/2 cup(s) vegetable oil
  • 2 teaspoon(s) pure vanilla extract
  • 3 - eggs
  • 3 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) salt
  • 2 medium apples, granny smith
  • FOR GLAZE
  • 1/2 cup(s) butter, unsalted
  • 2 teaspoon(s) half and half
  • 1/2 cup(s) light brown sugar
  • 1/2 teaspoon(s) ground sea salt
  • 1/2 teaspoon(s) vanilla

Instruction

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch bundt pan.
  • In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  • Combine the flour, baking soda, cinnamon, and salt.
  • Add dry ingredients into wet ingredients. Stir the batter just until blended.
  • Fold in the peeled, cored and chopped apples (and 1 cup walnuts if desired) using a spoon.
  • Pour into the prepared pan.
  • Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown of the cake comes out clean.
  • Allow to cool for about 20 minutes.
  • Then invert onto a wire rack or large plate.
  • Make the glaze by heating the butter, half and half, sea salt, 1/2 tsp vanilla extract and brown sugar in a small saucepan over medium heat.
  • Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  • Drizzle over the warm cake. The key to this is making sure that the cake has cooled to warm and the caramel glaze is cooled to desired consistency. If you put this glaze on while the cake and glaze are too hot, the glaze will absorb and disappear into the cake. It will still be good but not as pretty. Enjoy!