3cupsraw applespeeled and finely chopped (about 3 large apples)
Caramel Glaze Ingredients
1cuppacked light brown sugar
1/4cupheavy creamor half and half
Preheat the oven to 350 degrees F.
Rub the bottom and sides of the cake pan with a little butter, shortening, or use baking spray. Make sure to get into the corners and all the way up the sides. Flour the sides and bottom of the pan by scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and sides of the pan with flour; dump out the excess. (This hint is from my friend Harriet - You can also substitute a little sugar for the flour which will give you an even sweeter crunchier crust.)
n a large mixing bowl add the oil, sugar, eggs and vanilla. Use an electric mixer and mix well. In a separate bowl add the flour, salt, and baking soda. Mix well with a fork. Add the dry ingredients to the wet ingredients and combine. Fold in the apples and pecans and combine, but do not over mix.
Spoon the batter into the prepared cake pan and bake in the oven for one hour.
About ten minutes before the cake is done, make the Caramel Glaze by combining the brown sugar, cream, and butter in a small saucepan over medium-high heat. After the mixture comes to a boil, lower the heat and simmer for about 3 minutes.
When the cake is done, remove from the oven and pour the caramel glaze over the hot cake while it is still in the cake pan.
Place the cake on a cooling rack and allow it to cool completely before removing it from the pan.