Prep 25 mins
Cook 1 hr
A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature.
- 709.77 ml flour
- 9.85 ml cinnamon
- 4.92 ml baking soda
- 2.46 ml baking powder
- 453.59 g apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
- 4.92 ml salt
- 295.73 ml brown sugar
- 354.88 ml vegetable oil
- 236.59 ml white sugar
- 3 large eggs
- 14.78 ml vanilla
- 236.59 ml chopped pecans
- 118.29 ml butter (no subs!)
- 236.59 ml brown sugar
- 59.14 ml half-and-half cream
- 4.92 ml vanilla
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease a 12-cup bundt pan.
- In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
- Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
- In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
- In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
- Gradually beat in the remaining flour mixture until combined.
- Fold in the chopped apple mixture and pecans into the batter.
- Transfer to prepared bundt pan.
- Bake for about 1 hour or until the cake tests done.
- Transfer the cake to a rack then prepare the caramel glaze.
- To make the glaze: melt butter in a small heavy-bottomed saucepan.
- Whisk in 1 cup brown sugar then the half and half or cream.
- Continue whisking until the glaze is smooth and comes to a boil.
- Add in 1 teaspoon vanilla, and remove from heat.
- Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
- Let the cake sit for 15-20 minutes to absorb the glaze.
- Turn the cake onto a platter, then pour the remaining glaze over the cake.
- Let stand until cool (at least 1 hour) before slicing.
I've made this twice in the past week! Very moist, tasty, the glaze soaks into the cake and adds a caramel apple flavor to it. I didn't have any idea how many apples make 1 lb., so I cut up 3 cups of apples. I substituted applesauce for the vegetable oil, and the second time I made this recipe, I substituted 1 cup of whole wheat flour for 1 cup of the flour that the recipe called for. Still just as tasty!
I have made this twice now. Delicious recipe. I made it exactly as described. Two large Granny Smith apples makes about a pound. Let the caramel sit for 30-45 minutes to thicken so that it sticks better when you pour.
This recipe is a total winner. Just make sure to let the cake really cool or it will stick! So moist!