Make a Deliciously moist apple cake with pieces of fresh apples and pecans in each slice, topped with a drizzle of easy four-ingredient caramel.
3 cups all-purpose flour
1 ½ tsp baking soda
1 teaspoon salt
1 tablespoon cinnamon
½ tsp ground cloves
½ tsp nutmeg
1 ½ cup vegetable oil
2 cups brown sugar
3 large eggs at room temperature
1 ½ tsp vanilla extract
4 large crispy apples, peeled, cored, and cut into pieces
1 cup chopped pecans
1/2 cup brown sugar
2 tablespoons of butter
1/2 teaspoon vanilla
1/4 cup thick cream
Preheat the oven to 350 degrees. Butter and flour a 10-inch bundt pan. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ground cloves, and nutmeg.
In a large separate bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract.
Add the dry mixture to the wet mixture, stirring 3 times until well mixed. Add the apples and pecans, stirring until well blended. Pour the cake batter into the prepared cake pan.
Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 to 20 minutes before inverting.
In a small saucepan, add the butter, brown sugar, and cream. Bring to a boil, stirring constantly to dissolve the sugar. Remove from the heat and stir in the vanilla. Pour over the hot cake.