Ingredients
For the Cake:
1 1/2 cups vegetable oil
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (optional)
1/2 tsp salt
2 tsp vanilla extract
3 cups peeled and chopped apples (Granny Smith or Honeycrisp)
1 cup chopped pecans
For the Caramel Sauce:
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1 tsp vanilla extract
Instructions
Make the Cake:
Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan.
Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, sugar, and eggs until smooth. Stir in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg (if using), and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
Add Apples and Pecans: Fold in the chopped apples and pecans.
Bake: Pour the batter into the prepared Bundt pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Make the Caramel Sauce:
Melt Butter: In a small saucepan, melt the butter over medium heat.
Add Brown Sugar and Cream: Stir in the brown sugar and heavy cream. Bring to a gentle boil and cook, stirring constantly, for 2-3 minutes until the sauce thickens slightly.
Add Vanilla: Remove from heat and stir in the vanilla extract.
Cool Slightly: Let the caramel sauce cool for a few minutes before drizzling it over the cooled cake.
