Caramel Apple Cake

Ingredients

2 ¼ cup all-purpose flour

1 ½ teaspoon ground cinnamon

¼ teaspoon nutmeg

¾ teaspoon baking soda

½ teaspoon salt

½ cup vegetable oil

¾ cup Imperial granulated sugar

½ cup Imperial dark brown sugar

3 large eggs

2 teaspoons vanilla extract

1/3 cup sour cream

2 cups finely chopped apples, peeled

1 cup toasted and chopped pecans

Caramel Frosting:

½ cup unsalted butter

1 cup Imperial Dark Brown sugar, packed

4 Tablespoons heavy cream

2 teaspoons vanilla extract

½ teaspoon salt

2 – 3 cups Imperial powdered sugar

¼ cup toasted and chopped pecans for decorating

Instructions

Pre-heat oven to 350 degrees.  Generously grease bundt pan.

In large mixing bowl, combine flour, salt, baking soda, cinnamon and nutmeg.  Whisk together.  In another large mixing bowl, add granulated sugar and brown sugar, eggs, vanilla extract and sour cream.  Mix well with electric mixer.  Add flour mixture a cup at a time, beating well after each.  Fold in chopped apples and toasted and chopped pecans.  Pour batter evenly into bundt pan.  Bake for about 45 – 50 minutes, or until done when a cake tester is inserted into cake. 

Let cake cool in pan for about 5 minutes; turn onto cake plate, making sure you center cake on plate.

Frosting:

Melt the butter in a heavy medium saucepan over low-medium heat. Add in the brown sugar and cream.  Melt everything together while whisking gently.  After the butter is melted, bring to a gently boil and boil for 3 minutes (no longer).  Pour into a SS mixing bowl and let cool for about 15 minutes.  Add in the vanilla extract and salt.  Beat in the powdered sugar, one cup at a time until desired consistency is reached.  If frosting becomes too thick (it will set fast), add 1 Tablespoon of heavy cream and beat. 

Frost cake quickly before it sets.  Top with chopped pecans.