Cake Ingredients:

1 1/2 cup Vegetable oil

1 cup Sugar

1 cup Brown Sugar

3 Eggs

1 1/2 tsp Nutmeg

1 1/2 tsp Cinnamon

3 tbs butter (melted)

2 tsp Vanilla

2 cups Flour

2 tsp Baking Soda

1/4 tsp Salt

2 cups of chopped apples

Glaze Ingredients:

1/2 cup butter

1 cup chopped Pecans

1 tsp vanilla

3 tsp pure maple syrup

Cake Directions:

Preheat oven to 350 degrees. In a large mixing bowl mix together the vegetable oil, sugars, vanilla, butter, cinnamon and nutmeg. One at a time, whisk each egg into the batter. It should be thick and grainy, mix together well. In a separate mixing bowl whisk together flour, baking soda and salt. Pour the wet ingredients into the bowl with the dry ingredients and using a spatula, mix together well. It should be thick and will take a minute to get it all fully mixed together. Pour in the chopped apples and fold them into the batter.

Flour and butter your bundt pan. This is to make sure the batter doesn’t stick to the pan and it turns out pretty!

Pour your batter into the prepared cake pan, add to the oven and bake for 1 hour. When done, you should be able to stick a toothpick or fork into the cake and pull out with zero batter attached to the fork or toothpick.

Once done, remove from the cake from the oven and let rest for 30 minutes or until cooled. Put a plate on top of the cake pan, while holding on the cake pan and the plate, slowly and carefully turn over and left the cake pan from the plate. This should remove the cake from the pan and it will be upright on the plate.

Prepare the glaze:

Over medium heat melt the butter. Pour in the sugar, vanilla and maple syrup. Stir until the sugar starts dissolving, about 5 minutes. Mix in the pecans until fully mixed in with glaze.

Pour this glaze over the top of the cake and let drip down the side, if any falls into the middle scoop out and add back to the top of the cake. Serve with Bluebell Vanilla Ice Cream and enjoy!