Caramel Apple Bundt Cake

Preheat oven to 350°F. Butter a 10-cup bundt pan making sure you really coat it well and set aside.

In the bowl of a stand mixer, cream the eggs and sugars until fluffy. Add the cooled melted butter and vanilla and continue to mix.

In a separate bowl, combine flour, cinnamon, baking soda and salt. Add 1/2 of the dry mixture into the wet and combine until just incorporated. Do the same with the other half of the dry mixture. Using a spatula, fold in the apples.

Evenly distribute the batter into the bundt pan and place pan on a baking sheet.

Bake for 50-60 minutes. When it’s done, a sharp knife inserted into the center of the cake will come out clean. Remove pan from oven. Cool cake in the bundt pan placed on a cooling rack for 20 minutes. Loosen cake by gently sliding a knife between the edge of the cake and the pan. Flip it out of the pan onto a serving plate and tap hard on the pan to loosen. Hopefully yours will slide right out of the pan!

Top with your favorite caramel sauce and chopped nuts.