Grandma’s Apple Cake with Caramel Sauce

INGREDIENTS :

CAKE

• 2 cups (450g) granulated sugar
• 1 1/2 cups (336g) vegetable oil
• 2 tsp. McCormick vanilla extract
• 3 large eggs room temperature
• 3 cups (384g) all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon spice
• 1 tsp. salt
• 3 medium Granny Smith apples – peeled, cored. and chopped

CARAMEL GLAZE

• 1/2 cup (1 stick, 113g) butter
• 2 tsp. heavy cream
• 1/2 cup packed brown sugar
• 1 tsp. vanilla extract

DIRECTIONS :

CAKE

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.