Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups Granny Smith apples, peeled and finely chopped
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick cooking spray. Dust the pan lightly with flour, tapping out any excess to ensure the cake releases easily after baking. Peel, core, and finely chop your apples into small cubes, approximately 1/4 inch in size.
- Step 2: Whisk the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Ensuring these ingredients are well-combined prevents any clumps of leavening agent and distributes the warm spices evenly throughout the batter.
- Step 3: Mix the Wet Ingredients: In a large bowl or the bowl of a stand mixer, combine the vegetable oil, granulated sugar, and eggs. Beat the mixture on medium speed for about 3 minutes until it becomes light and slightly fluffy. Stir in the vanilla extract until fully incorporated.
- Step 4: Combine and Fold in Apples: Gradually add the dry ingredients to the wet mixture, stirring by hand or on low speed just until combined. Be careful not to overmix, as this can make the cake tough. Fold in the chopped apples and the chopped nuts using a large spatula. The batter will be very thick, which is normal for this style of fruit-heavy cake.
- Step 5: Baking the Cake: Spoon the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the center of the oven for 55 to 65 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Step 6: Prepare the Caramel Glaze: While the cake cools, prepare the glaze. In a small saucepan over medium heat, melt the butter and brown sugar together. Bring the mixture to a gentle boil, stirring constantly for 2 minutes. Remove from heat and whisk in the heavy cream, vanilla extract, and a pinch of salt. Let the glaze sit for 5 minutes to thicken slightly.
- Step 7: Glazing and Plating: Place the cooled cake on a serving plate. Drizzle the warm caramel glaze slowly over the top of the cake, allowing it to drip down the sides and into the center. Allow the glaze to set for at least 10 minutes before slicing. Serve each slice with an extra drizzle of glaze if desired.
- Cook Time: 1 hour 25 minutes