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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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