•2 cups of white sugar
•1 1/2 cups vegetable oil
•2 teaspoons of vanilla extract
•3 cups of all-purpose flour
•1 teaspoon of baking soda
•Half a teaspoon of ground cinnamon
•1 teaspoon of salt
•2 medium Granny Smith apples, peeled, seeded, and chopped
•1 cup of chopped walnuts
•Half a cup of butter or ghee
•2 teaspoons of milk
•Half a cup of brown sugar
Preheat oven 350°F (175°C). Greased a 9-inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until the mixture is light and fluffy. Combine flour, baking soda, cinnamon, and salt; Stir into batter until blended. Fold apples and walnuts with a spoon. Pour to prepared skillet.
Baking for 1 h and 20 min in preheated oven . Leave to cool for 20 minutes, then invert onto wire rack.
Making glaze by heating butter, milk, and brown sugar in a small saucepan on heat. Bring to a boil, stirring to dissolve sugar, then remove from heat. Drizzle over warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch drips for easy cleanup.