– 1 cup (200g) sugar – 1 cup (217g) brown sugar – 1 ½ cup (322g) vegetable oil – 3 large eggs, room temperature – 2 teaspoons (8g) vanilla extract – 3 cups (375g) all purpose flour – 1 teaspoon (5g) baking soda – 1 teaspoon (3g) cinnamon – ½ teaspoon (3g) salt – 2 cups finely chopped apple – 14 oz sweetened condensed milk – 1 cup (217) light brown sugar – 2 tablespoons unsalted butter – 1 teaspoon (4g) vanilla extract – 1 (18g) tablespoon light corn syrup – ½ teaspoon (3g) salta
Pre-heat the oven to 350. Flour and grease a big bundt pan. Baking times vary by pan type and thickness.Put flour, cinnamon, salt, and baking soda in a separate bowl from your mixer. Mix ingredients for 30 seconds. Set aside.
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In the mixer bowl, combine 1 ½ cups oil, vanilla, white, and brown sugar. Mix well. Add eggs one at a time and stir until yolk yellow vanishes.Stir flour mixture into egg mixture with spoon. Thick batter is expected.
2
Incorporate the apples and pecans that have been finely chopped. Transfer the batter to the pan that has been prepared.
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While the cake is baking for forty-five minutes, check on it with a toothpick or a long wooden stick that has been inserted into the cake.
4
When the tester comes out clean or with only a few crumbs attached, the process is said to be complete.
5
Wait ten minutes before turning out the cake to allow it to cool in the pan. Caramel sauce can be distributed on top of the cake using a spoon or a pipe, if desired.
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To keep the mixture from burning, combine the brown sugar, condensed milk, and light corn syrup in a pot of medium size. Heat the mixture over medium heat while stirring it regularly.
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Attempt to prevent the mixture from sticking to the sides of the pan. It is easy to catch fire, so keep a close eye on it.
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When the mixture is almost boiling, turn the heat down to low and let it cook for 5 to 6 minutes. Mix a lot. It's time to take it off the heat and add the butter, vanilla extract, and salt.
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Pour it into a heat-safe bowl after it has cooled down a bit. Remember that it will get thicker as it cools down. You can put it in the fridge to cool it down faster.
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After the cake and caramel cool, pour the caramel over the cake or drizzle it from a disposable piping bag with the tip clipped off or a ziplock bag with a corner cut off.
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