Apple Bundt Cake With Caramel Glaze - cooking recipe

Ingredients

CAKE
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
1 teaspoon salt
1 1/4 cups brown sugar
1 1/2 cups vegetable oil
1 cup white sugar
3 large eggs
3 teaspoons vanilla
1 cup chopped pecans
CARAMEL GLAZE
1/2 cup butter (no subs!)
1 cup brown sugar
1/4 cup half-and-half cream
1 teaspoon vanilla

Preparation

Set oven to 350\u00b0F.
Set oven rack to second-lowest position.
Grease a 12-cup bundt pan.
In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
Gradually beat in the remaining flour mixture until combined.
Fold in the chopped apple mixture and pecans into the batter.
Transfer to prepared bundt pan.
Bake for about 1 hour or until the cake tests done.
Transfer the cake to a rack then prepare the caramel glaze.
To make the glaze: melt butter in a small heavy-bottomed saucepan.
Whisk in 1 cup brown sugar then the half and half or cream.
Continue whisking until the glaze is smooth and comes to a boil.
Add in 1 teaspoon vanilla, and remove from heat.
Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
Let the cake sit for 15-20 minutes to absorb the glaze.
Turn the cake onto a platter, then pour the remaining glaze over the cake.
Let stand until cool (at least 1 hour) before slicing.