Apple Bundt Cake

October 22nd, 2018

We're still stuck on apples this week! If you're planning on throwing a spooky Halloween party, this sweet cake is perfect for your guests. No fall treat is complete without some caramel!



  • 2 c (450g) granulated sugar

  • 1 1/2 c (336g) vegetable oil

  • 2 tsp. McCormick vanilla extract

  • 3 large eggs, room temperature

  • 3 c (384g) all-purpose flour

  • 1 tsp. baking soda

  • 1 tsp. McCormick cinnamon

  • 1 tsp. salt

  • 3 medium Granny Smith apples - peeled, cored and chopped

Caramel Glaze

  • 1/2 c (1 stick, 113g) butter

  • 2 tsp. heavy cream

  • 1/2 c packed brown sugar

  • 1 tsp. McCormick vanilla extract



  1. Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan.

  2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.

  3. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended.

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

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

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

Caramel Glaze

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

  2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.

  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.

  4. Drizzle over the warm cake.

*recipe courtesy of https://iambaker.net

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