Apple Cake

Preheat oven to 350.

In a large mixing bowl combine 3/4 c neutral oil, 1 c sugar, 1 c brown sugar, 2 large eggs, and 1 T vanilla. Beat until smooth.

Stir together the baking soda, salt, flour and cinnamon. Add to the wet ingredients. Stir until the batter becomes stiff.

Stir in the chopped apples, nuts and sour cream (if using). The batter should be moist, thick and chunky. Add more cinnamon if you’d like.

Using a very well greased tube pan, scrape the batter with a spatula into the tube pan. (A bundt pan can also be used but a tube pan made this pretty easy.)

Bake for 60 minutes or until the cake starts to pull away from the pan and a skewer inserted into the cake comes out clean.

Cool on a rack, then turn out onto a plate and remove the tube. When cooled completely, glaze with your choice of glazes or sprinkle with just powdered sugar. I also sprinkled a bit more cinnamon on top.

Caramel Glaze:

Melt together the butter, brown sugar and cream in a medium suacepan. Bring to a boil and cook for 2 minutes until the sugar has dissolved. Add a pinch of salt.

Remove from heat and with a handheld mixer or in the bowl of a stand mixer, add the powdered sugar and vanilla. Beat until combine and glossy. This should be pourable.

Pour over cake. It will puddle. Spread if you want. This will set upon standing.

Apple Cider Glaze

Whisk apple cider and powdered sugar together until there are no more lumps. If too thick add another drop of cider. If too thin, add more powdered sugar.