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

Caramel Glaze
1/2 c (1 stick, 113g) butter
2 tsp. heavy cream
1/2 c packed brown sugar
1 tsp. McCormick vanilla extract


Preheat the oven to 325°F (175°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 by hand. Pour into the prepared bundt pan.
Bake for 55-70 minutes or until an inserted toothpick comes out clean.
Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

Caramel Glaze
Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
Drizzle over the warm cake.


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