Jen’s Apple Cake with Carmel Topping

3 cups all purpose flour
2 t. cinnamon
1 t. baking soda
1 t. salt
½ - t. nutmeg
1# Golden Delicious Apples, peeled cored and cut in 1/3 “ cubes (I used 3 -1/2 apples)
2 cups brown sugar
1-1/2 cup vegetable oil
1 cup sugar
3 eggs
4 t. vanilla
¾ cups pecans, coarsely chopped


1 stick butter
¼ cup whole milk

Preheat oven to 350.
Spray bundt pan with with nonstick spray. Mix flour, cinnamon, nutmeg, baking soda and salt in a medium bowl. Transfer 3 T. to Bundt pan and tilt to coat. Set pan aside.
Place apples and 2 T. flour mixture in another medium bowl. Toss to coat.
Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs and 3 t. vanilla in a large bowl. Beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apples and pecans into batter. Transfer to bundt pan. Bake until tester comes out clean, approximately 1 hour. Transfer cake pan to rack, let stand while making carmel sauce.

Melt butter in a small pot, whisk in remaining 1 cup of brown sugar and milk. Cook until blended and comes to a boil., about 5 minutes. Add remaining 1 t. vanilla. .

Spoom ¼ cup hot carmel over warm cake in pan. Let stand until toppin is absorbed. Cool for a while and turn cake out of pan. Pour about ½ of remaining carmel over top of cake. Save the balance of the carmel to sauce your plates before serving.

Enjoy!

(Sometimes I add raisins, sometimes I serve with Butter pecan ice cream)