Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

This caramel-apple cake is easy to make and so delicious! I know that this is going to become your new go-to recipe. Just try not to eat the entire cake in one sitting.

Serves 16

• 1 cup light brown sugar, packed
• ½ cup sugar
• 1 cup oil
• 3 eggs
• 1 Tbsp vanilla bean paste or vanilla extract
• 2 tsp baking powder
• 1½ tsp cinnamon
• 1 tsp kosher salt
• ½ tsp baking soda
• 3 cups flour
• ⅓ cup nondairy milk
• 2 large or 3 small Granny Smith apples, peeled and grated

Coffee Simple Syrup

• ½ cup sugar
• ½ cup water
• 2 Tbsp coffee liqueur

Caramel Glaze

• ¼ cup margarine
• ¼ cup brown sugar, packed
• 1 tsp nondairy milk
• ¼ tsp vanilla extract

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.

Mix sugars and oil in the bowl of an electric mixer on medium speed until well blended. Add eggs, one at a time, beating for 30 seconds until combined.

Add the vanilla, baking powder, cinnamon, salt, baking soda, flour, and nondairy milk, slowly beating on low speed until combined. Fold the apples into the batter.

Transfer batter to the prepared Bundt pan. Bake on the center rack for 50–60 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, prepare the coffee simple syrup by placing sugar and water in a 1-quart saucepan over medium-low heat. Bring mixture to a boil. Once sugar is dissolved, add the coffee liqueur. Remove from heat and set aside.

Remove cake from oven. Poke holes all over the bottom of the cake with a toothpick. Pour the coffee simple syrup all around the entire cake. Allow the liquid to be absorbed for 15 minutes while the cake cools.

Turn the cake onto a cooling rack and cool completely.

Prepare the caramel glaze by heating margarine, brown sugar, and nondairy milk in a small saucepan over medium heat. Bring mixture to a boil and stir until sugar dissolves completely. Remove pan from heat and stir in vanilla. Drizzle over cooled cake.