Ingredients
3cupsall purpose flour,spoon and leveled
1tspbaking soda
3tspground cinnamon
½tspground nutmeg
½tspsalt
1¼cupscanola,or vegetable oil
½cupplain yogurt,or sour cream, room temperature
1¼cupslight sugar,or dark brown, packed
½cupgranulated sugar
3large eggs,room temperature
1tbsppure vanilla extract
3medium apples,(about 3 cups), peeled, chopped into small chunks
1cuplight sugar,or dark brown, packed
¼cupunsalted butter
½cupheavy cream
½cupconfectioner’s sugar,sifted
Preparation
Preheat the oven to 325 degrees F. Spray a 10 to 12 cup bundt pan with nonstick spray. Set aside.
Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside.
In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy.
Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Avoid over-mixing. Carefully fold in the apple chunks.
Spoon or pour the thick batter into the prepared bundt pan.
Bake for 55 to 75 minutes or until a toothpick inserted in the cake comes out clean.
Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled.
Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often.
Without stirring, allow to boil for 1 minute then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar.
Allow the glaze to cool and slightly thicken for at least 5 minutes.
Spoon the glaze over the cake right before serving. Enjoy!
