This apple pie has been a family favorite for years, one that my great-grandmother used to make! I would ask her, “How do you make a bundt cake, Grandma?” And she would lean in with a twinkle in her eye and whisper, “Just stand next to me and I’ll show you!
2 cups (450g) of granulated sugar
1 1/2 cups (336g) vegetable oil
2 teaspoons McCormick vanilla extract
3 large eggs at room temperature
3 cups (384g) all-purpose flour
1 teaspoon baking soda
1 tsp. cinnamon powder
1 tsp of salt
3 medium Granny Smith apples, peeled, cored and chopped
1/2 cup (1 stick, 113g) butter
2 teaspoons of heavy cream
1/2 cup of packed brown sugar
1 teaspoon vanilla extract
Preheat the oven to 175°C. Grease a 9-inch mold.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy.
Mix the flour, baking soda, cinnamon and salt and add to the dough until mixed.
Incorporate the apples by hand. Pour them into the prepared bundt pan.
Bake for 55-70 minutes or until a toothpick inserted comes out clean.
Let cool for about 20 minutes in the bundt pan and then invert on a wire rack.
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 the vanilla and stir until combined. Let it stand for 5 to 10 minutes to thicken.
Sprinkle over hot cake.