Caramel Apple Bundt Cake

Caramel Apple Bundt Cake

Ingredients

• 3 eggs
• 2 C sugar
• 1 1/2 C canola oil
• 2 tsp vanilla extract
• 3 C cake flour Deb says she used regular and it worked fine
• 1 tsp salt
• 1 tsp baking soda
• 3 C apples chopped and peeled (I used jonagold)
• 1 C pecans coarsely chopped

Caramel Sauce:

• 1/2 C butter
• 1/4 C milk
• 1 C brown sugar
• pinch of salt

Instructions

1. Preheat oven to 350 degrees
2. Grease and flour bundt pan, set aside
3. In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla
4. Combine flour, salt and baking soda; add to egg mixture
5. Stir in apples and pecans
6. Pour into bundt pan and bake for one hour or until cake tests done

Caramel Sauce:

1. In a medium saucepan, combine all ingredients for sauce; boil for 3 minutes, stir constantly
2. Set aside
3. When cake is done, let cool in pan for 10 minutes on a wire rack
4. Remove cake to platter; slowly pour caramel topping over warm cake and serve
5. I poked holes in the cake with a bambook skewer before pouring the caramel sauce over it