2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla
4 cups apples, peeled, cored and diced
1 cup chopped walnuts (optional)
For the Caramel Glaze (optional)
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy cream
¼ teaspoon vanilla
For the cream cheese frosting (optional)
1 stick softened butter
1 (8 oz) pkg softened cream cheese
1 tsp vanilla extract
4 cups powdered sugar
1 Tbsp cream
Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt Pan and set aside.
In a large bowl, sift together flour, baking soda, cinnamon and salt; set aside. Combine oil and and eggs, Beat until creamy, Add the sugar and vanilla, beat well. Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.
Spoon the batter into the prepared bundt pan. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from the oven and allow to cool in the bundt pan for 20 minutes. When cake is cooled, serve with dusting of confectioners sugar, cream cheese frosting or the caramel glaze
If using the glaze: While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 1/2 minutes.
Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake.
Cool for a little longer before serving.
Cream Cheese Frosting: Decorate after cake completely cooled.