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Course: Dessert
Total Time: 1 hour 
Servings: 16 servings (one bundt cake) 
Cuisine: American


  • 1 1/2 cups or 375 ml vegetable oil

  • 1 cup or 213 grams sugar

  • 1 cup or 254 grams packed brown sugar

  • 2 teaspoons vanilla

  • 1/2 teaspoon cinnamon

  • 1/2 tsp cardamom

  • 1/4 teaspoon nutmeg

  • 3 large eggs

  • 2 3/4 cups or 394 grams flour

  • 1/4 cup or 35 grams corn starch

  • 1½ teaspoons baking soda

  • ¼ teaspoon salt

  • 3 heaped cups or 400 grams chopped apples apples peeled and chopped into 1/4 inch dice, (this was 2-1/2 apples for me)


  • 1/4 cup or 55 grams unsalted butter

  • 1/3 cup or 80 grams heavy cream

  • 1 cup packed brown sugar or 168 grams

  • 1/4 tsp salt

  • 2 cups or 217 grams powdered sugar

  • 1/3 cup or 37 grams chopped pecans


  • Preheat oven to 325F Butter and flour a standard bundt pan.

  • In your largest mixing bowl whisk together the oil, sugars, vanilla, and spices.

  • Whisk in the eggs, one at a time.

  • Whisk together the flour, cornstarch, baking soda, and salt, and fold into the wet ingredients. Fold in the apples.

  • Turn into your prepared pan and spread out if necessary.

  • Bake for 65-75 minutes, or until a toothpick inserted in center comes out without wet batter clinging to it. The cake should be nicely browned, fully risen, with small cracks down the center.

  • Let the cake cool on a rack for 15 minutes, then carefully run a thin spreading knife around the edges to make sure they’re loosened before turning out of the pan onto a plate or platter. Let cool before frosting.

  • When the cake is cool, make the frosting. (Don’t make it ahead of time because it firms up quickly as it cools.) Heat the butter, sugar, and cream in a sauce pan, stirring constantly, until it comes to a boil.

  • Remove from the heat and whisk or blend in the powdered sugar. Whisk or beat to remove any lumps. If the frosting is too thick you can add a small amount of cream, and if it’s too thin you can add more sugar. Put it back on the heat to loosen it if it stiffens too soon.

  • Immediately pour over the cake, working quickly to pour it over the entire top


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