Apple Bundt Cake soaked in Brown Sugar Glaze

Another Apple Cake?  Well, just when you think you've had the best, another one comes along and here it it.
I have so many recipes for Apple Cake and I love them all. This is the latest in my collection of Apple Cake recipes.

Apple Bundt Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan, your choice of design. Guaranteed to release if you do this: Brush well with Pan Release Mix (get every crease and crevice of the design) Here's the mix recipe: (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It keeps forever!




Cake Batter:

1 C Vegetable Oil
8 TBS Butter, room temperature
2 C Granulated Sugar
3 Eggs
3 C Flour
1 tsp Baking Soda
1 tsp Salt
2 tsp Vanilla
3 C  Peeled and Chopped Jonagold Apples
1 C Flaked Coconut
1 C Golden Raisins
1 C Chopped Pecans

Brown Sugar Glaze:

1 C Brown Sugar
1/4 C Heavy Cream
12 TBS Butter, cold and cubed.


Cake Batter Instructions:

In a Stand Mixer with a Paddle Attachment:
Oil
Butter
Sugar
Beat well.

Add:
Eggs
Flour
Baking Soda
Salt
Vanilla
Beat just until combined.

Fold in by hand:
Apples
Coconut
Pecans
Pour batter into the pan.

Bake 1 hour.
Remove pan to a rack and immediately make the Glaze.


Glaze Instructions:

In a saucepan on medium heat:
Brown Sugar
Heavy Cream
Butter
Heat to boil, stirring constantly.
Whisk well to combine.
Pour immediately over the hot cake.
Allow to sit and cool completely. (this is not a Poke Cake so allow the glaze to sit and soak into the cake)

Invert onto a serving platter.

Enjoy!
Peace in the Kitchen!