Recipe: Trisha Yearwood's Fresh Apple Cake with Caramel Glaze (Bundt)

FRESH APPLE CAKE

"I was intrigued by this recipe because I couldn't imagine how it would turn out. The Bundt pan makes it really pretty, so it's a nice cake to take to a party or family gathering. The cinnamon and walnuts give it a spicy, holiday flavor." - Trisha



FOR THE CAKE:
2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/2 cup orange juice (regular or fresh)
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup walnuts, finely chopped
2 1/2 cups peeled, cored, and finely diced sweet apples (about 4 medium apples)

FOR THE GLAZE:
6 tablespoons (3/4 stick) butter
3/4 cup sugar
1/2 teaspoon baking soda
⁄3 cup buttermilk

Preheat the oven to 325 degrees F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly flour it.

With an electric mixer, beat the 2 cups sugar, eggs, and oil until smooth. Add the orange juice and mix well.

Sift together the flour, salt, 1 teaspoon baking soda, and cinnamon. Add the flour mixture to the sugar mixture and beat well. Add the vanilla.

Stir in the walnuts and apples, until blended. Pour the batter into the prepared pan.

Bake for 1 hour and 30 minutes. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.

TO MAKE THE GLAZE:
Combine the 6 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon baking soda, and buttermilk in a large saucepan and bring to a boil. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat.

Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving.

Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Makes 1 Bundt cake, 10-12 servings
Source: Home Cooking with Trisha Yearwood by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard