Apple Bundt Cake With Caramel Glaze

READY IN: 1hr 25mins




  • 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.