An old co-worker of mine gave me this recipe a few years ago and it immediately became a family favorite. It is a gorgeous centerpiece dessert but is also perfect alongside coffee for breakfast. Feel free to try it with different varieties of apples or add walnuts, pecans, cranberries, or your favorite spices. I imagine this cake would also be excellent if you swap the apples for pears or quince!

Apple Bundt Cake with Butterscotch Glaze

Cake:

  • 2 cups of granulated sugar
  • 1½ cups of vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 cups of AP flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 apples, peeled, cored, and finely diced

Glaze:

  • ½ cup heavy cream
  • 1 cup brown sugar
  • 1 stick of unsalted butter
  • Pinch of salt
  • Sifted confectioner’s sugar (about a cup)

Cream together the sugar, vegetable oil, and vanilla, then add eggs one at a time. Whisk dry ingredients together then add to your wet ingredients. Mix until just combined. Add apples by hand, folding with a rubber spatula. Scoop into a well-greased bundt pan. Bake at 350°F for 50-60 minutes or until a toothpick comes out clean. While you are waiting for the cake to bake, make your butterscotch glaze. Put cream, sugar, butter, and salt in a small saucepan. Boil for about 3 minutes, whisking constantly, until the glaze is fairly thick.

Allow the cake to cool briefly (I usually let mine sit for 5-10 minutes) before unmolding onto a cooling rack. Using a pastry brush, generously paint the glaze all over the bundt cake. I usually do this twice. Doing this while the cake is still quite warm allows for the glaze to be absorbed better. I then take my leftover glaze and whisk it with some confectioner’s sugar to make a thick icing. If it’s too thick, you can always add some milk to thin it out. If it’s not thick enough, add more sifted confectioner’s sugar. I gently pour this over the top of the cake when it’s cool.

This cake stays moist for days (if it doesn’t disappear before that!)

 

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