Preheat
Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.
Mix Ingredients
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.
Rehydrate Apples
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.
Fold Apples In
Gently fold in the diced apples by hand until just combined.
Pour and Bake
Pour the cake batter into the prepared bundt pan. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
Let Cool
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.
Prepare Glaze
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.
Add Vanilla
Remove the pan from heat, and add vanilla. Stir to combine.
Let Glaze Sit
Allow the caramel glaze to sit for 5-10 minutes to thicken.
- Drizzle Glaze Sit
Drizzle over the warm cake. Sprinkle crushed freeze dried apples over the top of the warm glaze. Serve and enjoy!
