Description
This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.
Ingredients
- 3 cups All-purpose Flour
- 1-½ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Tablespoon Cinnamon
- ½ teaspoons Ground Cloves
- ½ teaspoons Nutmeg
- 1-½ cup Vegetable Oil
- 2 cups Brown Sugar
- 3 Large Eggs
- 1-½ teaspoon Vanilla Extract
- 4 Large Honeycrisp Apples Peeled, Cored And Chunked
- 1 cup Chopped Pecans
- ½ cups Brown Sugar
- 2 Tablespoons Butter
- ½ teaspoons Vanilla
- ¼ cups Heavy Cream
Preparation
Preheat oven to 350 degrees. Butter and flour a 10 inch bundt pan.
In a medium bowl whisk together the flour, baking soda, salt, cinnamon, ground cloves and nutmeg. In a separate large bowl whisk together the vegetable oil, brown sugar, eggs and vanilla extract.
Add the dry mixture to the wet mixture in 3 intervals stirring just until combined. Add the apples and pecans stirring just until mixed. Spoon the batter into the prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting.
In a small saucepan over medium add the butter, brown sugar, and cream. Bring to a boil while stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Drizzle over the warm cake.
