APPLE CAKE

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.