Apple Harvest Pound Cake with Caramel Glaze

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9 inch Bundt pan.

In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy.

Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended.

Fold in the apples and walnuts using a spoon.

Pour into the prepared pan.

Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean.

Allow to cool for about 20 minutes then invert on to a wire rack.

Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat.

Bring to a boil, stirring to dissolve the sugar, then remove from the heat.

Drizzle over the warm cake.

I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.