APPLE CAKE

This delectable Apple Cake has a slightly crunchy crust and a soft, tender 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.

HOW TO MAKE THIS CINNAMON PECAN APPLE CAKE

First, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg. Then in a separate large bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract. Now add the dry ingredients to the wet mixture in several intervals stirring just until combined. Fold the apples and pecans into the batter, stirring just until combined. Spoon the batter into a well-greased and lightly floured Bundt pan.

Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Then let the cake cool in the pan for about 15-20 minutes before inverting. Meanwhile, in a small saucepan over medium heat, add the butter, brown sugar, and cream. Now bring to a boil while stirring frequently to dissolve the sugar. Then remove from the heat and stir in the vanilla. Finally, drizzle over the warm cake.

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APPLE CAKE

• 3 cups all purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• 1 ½ cups vegetable oil
• 2 cups brown sugar
• 3 large eggs room temperature
• 1 ½ teaspoons vanilla extract
• 4 large Honeycrisp apples peeled, cored and chunked
• 1 cup chopped pecans

CARAMEL DRIZZLE

• 1/2 cup brown sugar
• 2 tablespoons butter
• 1/2 teaspoon vanilla
• 1/4 cup heavy cream

INSTRUCTIONS

1. Preheat oven to 350 degrees.  Butter and flour a 10-inch bundt pan.
2. 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.
3. Add the dry mixture to the wet ingredients in 3 intervals stirring just until combined. Add the apples and pecans, stirring just until mixed.  Spoon the cake batter into the prepared cake 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.
4. In a small saucepan over medium heat, 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.