A fall favorite that can be enjoyed any time of year with your favorite apples and if you like go ahead and enjoy the tasty caramel sauce on top.
- Cook Time
- Prep Time
- 3 eggs
- 2 cups sugar
- 1 1/2 cups canola oil
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups apples, chopped and peeled (your choice)
- 1 cup pecans, coarsely chopped
- 1/2 cup margarine
- 1/4 cup fat-free or non-dairy milk
- 1 cup brown sugar, packed
- pinch of salt
1 Preheat oven to 350°F.
2 Grease and flour bundt pan, set aside.
3 In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture.
4 Stir in apples and pecans. Pour into bundt pan and bake for one hour or until cake tests done.
5 In a medium saucepan, combine all caramel ingredients together; boil for 3 minutes, stirring constantly. Set aside.
6 When cake is done, let cool in pan for 10 minutes on a wire rack. Remove cake to platter; slowly pour Caramel topping over warm cake and serve.
Source: Wheat Foods Council