Apple Bundt Cake 2

2 cups Granulated Sugar
1 1/4 cup Vegetable Oil
3 Large Eggs room temperature
2 teaspoons Vanilla Extract
3 cups All Purpose Flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1 teaspoon Baking Soda
3 medium Granny Smith Apples peeled, cored and diced
For the Brown Sugar Glaze:
1/4 cup Unsalted Butter
1/4 cup Heavy Whipping Cream
1 cup Light Brown Sugar
1 teaspoon Vanilla Extract
1/2 cup Confectioners Sugar

Preheat the oven to 325 degrees Fahrenheit and grease and flour a bundt pan (10 cup bundt pan).

In a large mixing bowl, beat together the sugar, vegetable oil, vanilla extract and eggs until well combined.

In a separate bowl, whisk together the flour, ground cinnamon, salt and baking soda.

Add the dry ingredients into the wet ingredients and mix until just combined.

Then gently stir in the diced apples

Pour the batter into the bundt pan.

Gently tap the bundt pan on the counter top to even out the cake batter and remove any air bubbles from the batter.

Bake the cake in the center rack in the oven for 55-70 minutes until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and let the cake cool on a wire rack for 20 minutes.
Then carefully turn the bundt pan over onto the rack to cool completely.


For the Glaze:

Add the butter, heavy whipping cream and brown sugar to a medium sauce pan.

Stir constantly until the butter has melted. Then bring the mixture to a boil and boil for approximately 1 minute.

Remove from heat, stir in the vanilla extract and confectioner’s sugar.

Let the glaze sit for 5-10 minutes to thicken some.

Spoon the glaze over the top of the cake and then the cake is ready to slice, serve and enjoy!

Refrigerate the leftovers, covered, for up to 5 days.