Apple Harvest Pound Cake with Caramel Glaze

By Lsweetnell

makes 1 - 9 inch Bundt cake

I am not a big fan of the tartness and hardness of Granny Smith apples so I would use a sweeter one also one that does not stay hard when cooked. Use your favorite apple. Just saying...

Also an hour and 20 minutes seems like a very long time. Would suggest checking for doneness just after an hour. I use an uncooked speghetti noodle to check for doneness. Don't have to move the cake to check it in the oven and if it comes out clean, it is done.

Ingredients

• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 2 teaspoons vanilla extract
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 medium Granny Smith apples - peeled, cored and chopped
• 1 cup chopped walnuts
• 1/2 cup butter or margarine
• 2 teaspoons milk
• 1/2 cup brown sugar

Preparation

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.