Apple Cake with Salted Caramel Glaze

Apple cake with salted caramel glaze has the fall comfort food flavors of apples, caramel, and cinnamon. I love to use a crisp yet sweet apple for my cake such as Ambrosia. Granny apples, perfect for pies, are too tart for this cake, and Golden Delicious too soft. Use whatever local apples you can find that will keep their shape and are flavorful and sweet.

Apple cake with salted caramel glaze is simple to bake, yet comes across as a show stopper for any table or event.

1. 1. For the Apple Cake: Preheat the oven to 177°C (350°F). Grease and flour a 3-liter (12 cup) bundt pan; set aside. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt; set aside.

2. In another large bowl, whisk the eggs and brown sugar for 1- 2 minutes until combined. While whisking, gradually add the oil  and whisk until everything is well mixed. Add the vanilla and  applesauce and whisk to combine. Then, add the flour mixture and whisk just to combine, and no lumps remain. If using a mixer, mix on medium-low speed, being careful not to over beat the batter. Fold in the apples.

3. Pour the batter into prepared pan and bake until a cake tester or long toothpick comes out clean, 40-45  minutes. Transfer cake to a cooling rack, and let cool in the pan for at least 30 minutes before inverting and removing the pan. Let cool completely before glazing.

4. For the Sea Salt Caramel Glaze: Please note that this glaze firms up rather quickly so be prepared to  pour over the cake immediately after it is made.

   In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the brown sugar, salt, and cream until thoroughly combined. Bring the mixture to a rolling boil and let it boil for about 1 minute  without stirring.

5. Remove from heat and whisk in confectioners’ sugar until it reaches your  desired consistency; the more sugar, the thicker the glaze.

6. Once the sugar is thoroughly incorporated into a smooth glaze, immediately pour or spoon the glaze over the cake. If desired, sprinkle a small amount of sea salt over the glaze while it’s still warm. Let the glaze cool for at least 30 minutes before serving. Store leftovers tightly wrapped in the fridge for up to one week.