Trying to use up the rest of our apples from apple picking, but wanting a more decadent and different dessert, this recipe surprised everyone that it was homemade. The Carmel drizzle was simple and really took it up a notch.
1.5 cups of sugar
1 cup of sunflower oil
2 TBSP coconut oil
2 tsp vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/4 tsp ground cinnamon
1 teaspoon salt
2 large or 3 medium apples - peeled, cored and chopped
1/4 cup butter (half a stick)
2 TBSP milk
1/3 cup brown sugar
Preheat the oven to 350. Grease or spray 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. Pour into the prepared pan.
Bake for 1 hour or a little more, until a toothpick inserted into the middle of the cake comes out clean. Allow to cool for about 5 minutes then invert on to plate.
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.