Bundt cakes are old-school Grandma cakes. I decided to go back in time and make a bundt with some modern tricks and have some fun with the flavors. I have also made the cake less dense (but it’s still not fluffy) than the old-style cake. I hope you like it.

Dry ingredients:

3 cups AP flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground clove

1/2 teaspoon nutmeg, freshly grated

1 pound apple chunks, about 1/4 inch

Wet ingredients:

1 1/2 cups brown sugar

1 cup white sugar

1/2 cup milk

3/4 cup melted butter

3/4 cup canola oil

3 large eggs

1 1/2 teaspoons vanilla

1 1/2 teaspoons fireball

Frosting:

1 cup soften butter (room temperature)

3 cups powdered sugar

1 teaspoon fireball

2 tablespoons cream

Drizzle:

1 cup butter

1 cup brown sugar

1/2 teaspoon salt

1/2 cup cream

1 teaspoon vanilla

(Or cheat and just use store-bought caramel sauce)

Preheat oven to 350.

In bowl 1, mix flour, baking soda, cream of tartar, salt, cinnamon, clove, and nutmeg.

In bowl 2, add brown sugar, sugar, oil , melted butter, vanilla extract, and fireball, and beat for 2 minutes.

Mix flour mixture in three parts into sugar mixture.

Butter and flour Bundt pan. (Dire warning: Don’t just use cooking spray, or the top of the cake will stick to the pan!)

Add batter to the Bundt pan.

Bake for 70 minutes or until a toothpick comes out clean.

Let cool in pan for 45 minutes.

Turn over on a cake plate.

Let cool for 30 minutes

Mix powdered sugar, softened butter, cream, and fireball until smooth.

Now you have two options. Use option one if your cake came out of the pan intact. Use option two if your cake came out in pieces, and you have to cover up your mistakes. You can see from the pictures which option I used.)

Option one:

Cut cake in half horizontally.

Spoon frosting evenly on cut side of bottom half of cake and top with top half of cake.

In a sauce pan add butter, brown sugar, and cream; bring to a boil.

Boil for 5 minutes.

Add cream and vanilla; cook for 1 minute.

Let cool for 5 minutes.

Drizzle over top of cake.

Cut and serve.

Option two:

Frost cake as best you can and add drizzle.

Garnish with walnut halves if desired.