In the original recipe, Mom used 2 cups of sugar and 1 1/2 cups of vegetable oil. I reduce the sugar slightly and eliminate 1/2 cup of oil. I use 1/2 cup of applesauce instead. It drives home the apple flavor and cuts a little of the fat.
For the cake:
1 3/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup vegetable oil
1/2 cup applesauce
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
3 large apples (Fuji or Golden Delicious), peeled and cubed
1/2 cup chopped pecans or walnuts
For the glaze:
1/2 cup unsalted butter
1 1/2 cups light brown sugar
2 teaspoons milk
Preheat oven to 350 degrees. Spray the inside of a 10-inch Bundt pan with Pam for Baking or Baker's Joy. Make sure the tube part is sprayed as well. Add sugar, eggs, vanilla, oil and applesauce to a large mixing bowl.
Beat on medium speed for three minutes.
Meanwhile, sift together the flour, baking soda, salt and cinnamon.
Add the dry ingredients to the wet and mix on medium speed just until blended.
Chop the apples and nuts.
Cool on wire rack for 15 minutes. Invert a serving platter on top of the cake pan. Flip the cake out onto the serving platter. Set aside.
For the glaze, place the ingredients in a 10-inch skillet over medium heat. (Nonstick would be ideal. If you don't have a nonstick skillet, you will need to soak it in warm water later.)
Carefully pour the butterscotch goodness over the cake.
Cool for a few minutes before cutting it. The glaze will become crunchy and yummy.
The cake is great warm, room temperature or cold.