Ingredients

Cake:

Baking spray with flour

3 cups (about 12 3/4 oz.) all-purpose flour

2 tsp. ground cinnamon

1 1/2 tsp. kosher salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground nutmeg

2 cups granulated sugar

1 1/2 cups canola oil

1 Tbsp. vanilla extract

3 large eggs

3 large (9 oz. each) Gala apples, peeled, cored, and finely chopped into 1/4-in. pieces (about 3 1/2 cups)

1 cup toasted chopped pecans

Caramel Glaze:

1 cup packed light brown sugar

3/4 cup (6 oz.) unsalted butter, softened

1/4 cup heavy whipping cream

1/2 tsp. kosher salt

Instructions

Prepare the Cake:
Preheat oven to 350°F. Grease a 12-cup Bundt pan with baking spray.

Whisk together flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a medium bowl until combined.
Stir together sugar, oil, vanilla, and eggs in a large bowl; beat with an electric mixer on medium speed until lightened in color, 2 to 3 minutes.

Gradually add flour mixture to egg mixture, beating on low speed until just combined and no flour streaks remain, 2 to 3 minutes.

Fold apples and pecans into batter until evenly distributed.

Pour batter into prepared Bundt pan, and spread evenly using a small spatula.

Bake cake:
Bake in preheated oven until a wooden pick inserted into center of Cake comes out clean, 1 hour, 10 minutes to 1 hour, 15 minutes. Remove from oven; let Cake cool in Bundt pan on a wire rack for 10 minutes.

Prepare the Caramel Glaze:
Stir together brown sugar, butter, cream, and salt in a medium saucepan.

Bring to a boil over medium, whisking constantly. Boil 2 additional minutes, and remove from heat.

Add glaze to cake:
Using a wooden skewer, poke holes all over top of warm Cake in Bundt pan.

Pour about 3/4 cup Caramel Glaze over Cake. Let Cake stand 15 minutes. Cover remaining Caramel Glaze in saucepan with a lid or aluminum foil, and set aside.

Invert Cake onto wire rack; remove Bundt pan, and let Cake cool completely, about 2 hours.

Finish glazing cake:
Uncover remaining Caramel Glaze in saucepan, and cook over low, stirring constantly, until just warmed through and smooth, about 1 minute. Drizzle remaining Caramel Glaze over Cake.

Cover and store Cake at room temperature for up to 3 days.

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