Apple Cake

I love apple cake, and up until this year I never had success making it taste right.  I tried different recipes and even got a new Bundt pan, but it always tasted like my oil had gone rancid (even with a brand new bottle).  Come to find out, I just don't like the taste of baked goods with vegetable/canola oil and I'm really glad I tried it again, substituting coconut oil.  There's enough spice in there to mask any coconut flavor, and I have substituted some of the oil from the original recipe with applesauce so it's not as heavy. It's based on this cake recipe and -- I kid you not -- 14 apple cake recipes in my high school band cookbook (#applecountry), and this glaze recipe.

Apple Cake with Bourbon Brown Sugar Glaze

Ingredients 

For the Cake: 
2 teaspoons ground cinnamon
3 Granny Smith apples (3-4 cups diced)
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
¾ cup applesauce (I use cinnamon)
½ cup coconut oil (preferably the liquid kind)
2 teaspoons vanilla extract
3 eggs

For the Glaze:
¾ cup packed brown sugar
1½ Tablespoons bourbon
½ cup butter
2 Tablespoons light corn syrup
⅛ teaspoon salt
⅓ cup heavy cream
⅛ teaspoon vanilla extract
1¼ cups powdered sugar, sifted

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a Bundt pan or tube pan.
2. Use an apple peeler/corer/slicer and further cut down the slices with a knife, or leave the skins on and dice the apples with a knife. 
3. In a bowl, mix together the cinnamon and apples. 
4. In a separate bowl, sift together the flours, baking soda, and salt.
5. Using an electric mixer, beat the sugar, applesauce, oil, vanilla, and eggs in a large bowl. Add in the dry ingredients and mix until combined. Fold in the apple mixture with a rubber spatula.
6. Scrape the batter into the prepared pan and bake for 50-60 minutes, or until a tester inserted into the middle of the cake comes out clean.  
7. Allow the cake to fully cool in the pan, then turn wrestle it out onto a plate. 
8. For the glaze, combine the brown sugar, bourbon, butter, corn syrup and salt in a saucepan. Cook over medium heat until the sugar has dissolved. Add the cream, raise the heat to high, and boil for 1 minute, stirring constantly. After 1 minute remove the pan from the heat and the vanilla and then the powdered sugar. (I sift mine right into the pan). Stir vigorously to make the mixture as smooth as possible.
9. Let the glaze cool in a 2-cup Pyrex measuring cup for 20 minutes. Then give it a stir before you pour it slowly along the top of the cake so that it drips down both sides. Enjoy!