Ingredients:

2 cups (450 g) granulated sugar

1 1/2 cups (336 g) vegetable oil

2 tsp. McCormick vanilla extract

3 large eggs room temperature

3 cups (384 g) all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon spice

1 tsp. salt

3 medium Granny Smith apples - peeled, cored. and chopped

1/2 cup (1 stick, 113 g) butter (glaze)

2 tsp. heavy cream (glaze)

1/2 cup packed brown sugar (glaze)

1 tsp. vanilla extract (glaze)

Directions:

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. Fold in the apples by hand. Pour into the prepared bundt pan.

4. 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.

5. 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.

6. Drizzle over the warm cake.

Bon Appetit!