3 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
3 cups peeled and chopped tart green apples
1 cup pecans, coarsely chopped
1/2 cup butter
1/4 cup milk
1 cup brown sugar, firmly packed
Pinch of salt
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan, set aside.
In a large mixing bowl, beat eggs until foamy. Gradually add sugar; blend in oil and vanilla.
In a separate bowl, combine flour, salt and baking soda; add to egg mixture and mix just until combined. Stir in apples and pecans.
Pour batter into prepared Bundt pan and bake for one hour or until cake tester comes out clean. Let cool in pan for 10 minutes before tranfering on a wire rack.
Meanwhile, make the caramel sauce: combine butter, salt, brown sugar and salt in a medium saucepan; boil for 3 minutes over med heat, stirring constantly. Set aside.
Invert cake into a platter; slowly drizzle caramel sauce over warm cake. Serve with dollop of whipped cream or ice cream, if desired.