Apple Bundt Cake is made from scratch, filled with freeze-dried fuji apples and topped with a buttery caramel glaze. If you love caramel apple desserts, this is for you! 

Ingredients

FOR THE CAKE

2 cups granulated sugar

1 1/2 cups vegetable oil

2 tsp vanilla extract

3 large eggs

3 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp kosher salt

3 bags Brothers All Natural Fuji Apple Fruit Crisps (1oz.)

FOR THE GLAZE & TOPPING

1/2 cup (1 stick) unsalted butter

2 tsp heavy cream

1/2 cup light brown sugar

1 tsp vanilla extract

1 bag Brothers All Natural Fuji Apple Fruit Crisps, crushed

Directions

FOR THE CAKE

1. Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside. 

2. In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and blend until just combined. 

3. Rehydrate the freeze-dried apples: In a bowl, add freeze-dried Apples and cover with water. Allow the apples to soak in water and rehydrate until soft. Drain extra water if needed.

4. Gently fold in the diced apples by hand until just combined. 

5. Pour the cake batter into the prepared bundt pan. Bake for 55-70 minutes or until an inserted toothpick comes out clean. 

6. Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.

FOR THE GLAZE

1. In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring until the sugar is dissolved.

2. Remove the pan from heat, and add vanilla. Stir to combine.

3. Allow the caramel glaze to sit for 5-10 minutes to thicken.

4. Drizzle over the warm cake. Sprinkle crushed freeze dried apples over the top of the warm glaze. Serve and enjoy!