Ingredients:

  • 3 cups Granny Smith apples, peeled and diced into 1/2-inch cubes
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1/2 cup unsalted butter (for glaze)
  • 1/2 cup light brown sugar (for glaze)
  • 1/4 cup heavy cream (for glaze)
  • 1/2 tsp flaky sea salt (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

Instructions:

  1. Preheat oven to 325°F (165°C). Liberally grease a 10 or 12-cup Bundt pan with baking spray or cake goop. In a medium bowl, toss diced apples with 2 tbsp sugar, 1 tsp cinnamon, and nutmeg; set aside to macerate.
  2. In a stand mixer, cream softened butter, oil, granulated sugar, and dark brown sugar on medium-high speed for 3–5 minutes until light and fluffy. Add eggs one at a time, followed by the vanilla and sour cream.
  3. Sift together flour, baking soda, salt, and remaining cinnamon. Gradually add dry ingredients to wet ingredients on low speed until just combined. Fold in the macerated apples and their released juices.
  4. Pour batter into prepared pan and smooth the top. Bake for 60–75 minutes or until a skewer inserted comes out clean. Cool in pan for 15 minutes before inverting onto a wire rack.
  5. Prepare the glaze: Melt butter and light brown sugar in a saucepan. Whisk in heavy cream and sea salt, simmer for 1-2 minutes, then remove from heat and stir in vanilla. Pour over the cooled cake.