Apple Bundt Cake With Caramel Glaze

Name: Apple Bundt Cake With Caramel Glaze
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 3 cups flour; 2 teaspoons cinnamon; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired); 1 teaspoon salt; 1 1/4 cups brown sugar; 1 1/2 cups vegetable oil; 1 cup white sugar; 3 large eggs; 3 teaspoons vanilla; 1 cup chopped pecans; 1/2 cup butter (no subs!); 1 cup brown sugar; 1/4 cup half-and-half cream; 1 teaspoon vanilla

(6)

Recipe by Kittencalrecipezazz

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.

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READY IN: 1hr 25mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

CAKE
3

cups flour
2

teaspoons cinnamon
1

teaspoon baking soda
¹⁄₂

teaspoon baking powder
1

lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
1

teaspoon salt
1 ¹⁄₄

cups brown sugar
1 ¹⁄₂

cups vegetable oil
1

cup white sugar
3

large eggs
3

teaspoons vanilla
1

cup chopped pecans
CARAMEL GLAZE
¹⁄₂

cup butter (no subs!)
1

cup brown sugar
¹⁄₄

cup half-and-half cream
1

teaspoon vanilla

DIRECTIONS

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.