Glazed Caramel Apple Bundt Cake

Fall is such a lovely time to bake. Even though we've had warmer temperatures than usual this year, just looking around at the leaves as they change colors and skitter in the wind, you can't help but want to pull out pumpkins, apples, and other staples of the season. I made this cake for the Wednesday morning bible study ladies. It went together easily and turned out moist and full of everything good about autumn.

Glazed Apple Bundt Cake from Sally's Baking Addiction

Apple Bundt Cake

3 cups (375g) all-purpose flour (measured correctly) (That "measured correctly" direction comes from the site where I got this recipe. I have no idea why this directive would be necessary - are there cooks who would deliberately set out to measure incorrectly?????)

1 teaspoon baking soda

3 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 and 1/4 cups (300ml) canola or vegetable oil

1/2 cup (120g) plain Greek yogurt1

1 and 1/4 cups (250g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

3 large eggs

1 Tablespoon vanilla extract (yes, 1 full Tablespoon)

3 medium apples, peeled and chopped into small chunks2

Brown Sugar Glaze  (this makes a good portion of the frosting. Enough to cover the cake, with some left over to slurp up because it tastes so unbelievably yummy.)

1 cup (190g) light or dark brown sugar (I prefer dark here)

1/4 cup (60g) unsalted butter

1/2 cup (120ml) heavy cream

1/2 cup (62g) confectioners sugar, sifted

Directions:

Preheat oven to 325F degrees. Spray a 10-12 cup bundt pan with nonstick spray. Set aside.

In a large bowl, toss the flour, baking soda, cinnamon, nutmeg, and salt together until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid overmixing. Using a rubber spatula, carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake.

Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top.

Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve. As it cools, however, you may prepare the brown sugar glaze. Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often. Allow to boil for 1 minute (without stirring), then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the confectioners' sugar. Allow glaze to cool and slightly thicken for at least 5 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.

Cake can be served warm or cold.  Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days.

Make ahead tip: Cake freezes well up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.