Caramel Apple Bundt Cake

What make this Caramel Apple Bundt Cake work is the combination of juicy apples and a rich sweet caramel topping-it's the apple dessert of your dreams!

Ingredients:

• 375ml vegetable oil
• 200g granulated sugar
• 250g packed brown sugar
• 2 tsp vanilla extract
• ¼ tsp nutmeg
• 3 large eggs
• 400g plain flour
• 35g corn flour
• 1½ tsp baking bicarbonate soda
• ¼ tsp salt
• 400g chopped apples, peeled and chopped into ¼ inch dice

Caramel glaze:

• 55g unsalted butter
• 80g double cream
• 168g brown sugar
• ¼ tsp salt
• 200g icing sugar
• 35g pecans, chopped

Method:

Preheat oven to 160ºC/140ºC for the fan assist oven. Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a through job.

In a large mixing bowl whisk together the oil, sugars, vanilla extract and spices.

Whisk in the eggs, one at a time.

Whisk together the flour, corn flour, bicarbonate soda and salt and fold into the wet ingredients. Fold in the apples.

Turn into your prepared pan ans spread out if necessary.

Bake for 60-70 minutes, or until the skewer inserted in center comes out without wet batter clinging to it. The cake should be nicely browned, fully risen, with small cracks down the center.

Let the cake cool on a rack for 15 minutes, then carefully run a thin spreading knife around the edges to make sure they are loosened before turning out of the pan onto a serving plate. Let cool before frosting.

For the caramel frosting: Heat the butter, sugar and cream in a sauce pan, stirring constantly, until it comes to a boil.

Remove from the heat and whisk or blend in the icing sugar. Whisk or beat to remove any lumps. If the frosting is too thick you can add a small amount of cream, and if it's too thin you can add more sugar. Put it back on the heat to loosen it if stiffens too soon.

Immediately pour over the cake, working quickly to pour it over the entire top, letting it drip down the sides. Top with crushed pecans while the frosting is till soft.