Cake:
2 cups all-purpose flour
1/2 cup water
1 1/2 cups sugar
1/2 cup butter, melted
1 teaspoon baking soda
1/3 cup canola oil
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1/4 teaspoon ground nutmeg
3 cups chopped peeled Rome apples
1/4 teaspoon ground cloves
Cooking spray

Glaze:
3/4 cup sugar
1/2 teaspoon baking soda
2/3 cup sour cream
1 tablespoon vanilla extract
2 tablespoons light corn syrup
1/3 cup milk

Preheat oven to 350 dees-grees.

Prepare Cake:
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through cloves) in a large bowl.

Add water and next 4 ingredients (water through eggs); stir until well-blended. Fold in apple. Spoon batter into a 12-cup Bundt pan coated with cooking spray.

Bake at 350 dees-grees for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Prepare Glaze:
Combine sugar, syrup, sour cream, milk, and baking soda in a medium saucepan. Cook over medium heat 6 minutes or until sugar dissolves and mixture is light brown, stirring constantly. Stir in vanilla. Pour over cake.

This cake gets lots of wonderful compliments, so take credit for it!