Nice chunks of apple, crunchy pecans and a brown sugar glaze makes this cake the perfect autumn treat.
To begin, grease & flour a Bundt pan, or coat with “pan ease” mixture. Set aside. Preheat your oven to 350 degrees.
Core and dice 2 or 3 unpeeled Granny Smith apples. You will need 3 cups of diced apple. Today I used only 2 apples as they were pretty large apples.
In a bowl, combine 4 eggs, 1/2 cup extra virgin olive oil (or vegetable oil) and a half cup of plain applesauce. Whisk those together and stir in 1/4 cup orange juice.
Stir in 2 teaspoons vanilla.
And finally, stir in a cup each of brown sugar and white sugar. Set aside.
Chop up some pecans – about 2/3 cup.
In your mixing bowl, stir together 3 cups all purpose flour, 1 Tb baking powder, 1/2 tsp salt, 1 tsp cinnamon and a half teaspoon nutmeg. Stir those until combined well, and add in your liquid mixture. Mix until well combined – about a minute on medium speed.
Fold in your apples and pecans.
Pour the thick batter into your prepared Bundt pan. Bake the cake for 55-65 minutes or until it tests done in the center with a toothpick.
Allow it to rest in the pan a couple minutes. Then I run a thin knife around the edges.
Invert it onto a cooling rack and allow it to cool to room temperature.
When the cake is cooled, you’ll make the glaze. In a saucepan, combine 1/4 cup each of butter, sugar, brown sugar and half & half. Turn the heat on medium low, whisk it all together, letting it come to a gentle boil.
Let it bubble for 1 minute and remove from heat. Let this cool until it is just warm, stirring occasionally while it cools.
Place your cake on the serving dish, and slowly drizzle the glaze all over the top.