Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all corners are thoroughly coated to prevent sticking.
- Combine sugar, vegetable oil, vanilla extract, and eggs in a large bowl. Whisk the mixture until it is smooth and fully blended.
- Stir flour, baking soda, cinnamon, and salt together in a separate bowl. Gradually add these dry ingredients to the wet mixture and mix gently until just combined.
- Fold in the diced Granny Smith apples gently until evenly distributed. Pour the batter into the prepared bundt pan and spread it out evenly.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the caramel glaze by melting butter in a medium saucepan over medium heat. Stir in heavy cream, brown sugar, and salt. Bring to a gentle boil, then reduce heat and simmer for 3-4 minutes while stirring constantly. Remove from heat and stir in vanilla extract.
- Pour the warm caramel glaze over the cooled cake and allow it to drip down the sides.
- Slice and serve the cake at room temperature or slightly warm.
Nutrition
Notes
Pan Preparation: I have learned the hard way that every nook and cranny of a bundt pan needs a heavy coat of grease and flour to ensure the cake slides out perfectly.
Apple Choice: