2 t ground cinnamon
1 t baking soda
1/2 t salt
2 C packed brown sugar
1 1/2 c vegetable oil
3 large eggs
4 C Granny Smith apples, peeled and grated (abt 3 large apples)
1 C coarsely chopped pecans
2 t pure vanilla extract
Preheat oven to 350 degrees. Lightly coat a Bundt pan with nonstick cooking spray. Dust lightly with flour.
In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
In a large bowl, whisk together brown sugar, vegetable oil, and eggs. Gradually add flour mixture. Stir in apples, pecans, and vanilla.
Pour batter into Bundt pan.
Bake 50-55 minutes or until toothpick inserted near center is clean when removed.
Cool 10 minute son wire rack before removing from pan.
Caramel Pecan Glaze
1/4 C butter
1/2 C pecan halves
3/4 C packed brown sugar
1/4 C corn syrup
1/5 C heavy whipping cream
Melt butter in small saucepan and then add pecans. Cook over medium heat while stirring constantly until nuts are toasted, about 1 minute. Stir in broown sugar, corn syrup, and heavy whipping cream, and bring to a boil while stirring constantly.
Allow mixture to cook at a rolling boil for 2 minutes. Remove from heat. cool until thickened.
Drizzle over cake, or spoon over individual slices.
