Apple Bundt Cake

2 cups granulated sugar
1½ cups vegetable oil
2 teaspoons McCormick vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon spice
1 teaspoon salt
3 medium Granny Smith apples, peeled, cored. and chopped

CARAMEL GLAZE
½ cup (1 stick, butter)
2 teaspoons heavy cream
½ cup packed brown sugar
1 teaspoon vanilla extract

Preheat the oven to 325°F. 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; stir into the batter just until blended.

Fold in the apples by hand. Pour into the prepared bundt pan.

Bake for 55-70 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

CARAMEL GLAZE

Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.

Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
Add in vanilla and stir until combined.

Let sit 5-10 minutes to thicken.

Drizzle over the warm cake.