ELIZABETH SANCHEZ' CARAMEL-GLAZED APPLE CHUNK CAKE

ELIZABETH SANCHEZ' CARAMEL-GLAZED APPLE CHUNK CAKE image

Yield 12 servings

Number Of Ingredients 13

2 1/2 cups plus 1 tablespoon flour
1 1/4 teaspoons ground cinnamon
1/4 teaspoon fresh-ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3 tablespoons orange juice
1 1/4 pounds Granny Smith apples, peeled and cut into 1/2-inch chunks (3 1/4 cups)
1 cup chopped pecans
Glaze

Steps:

Generously grease 12-cup capacity bundt cake pan and lightly flour. Sift together 2 1/2 cups flour, cinnamon, nutmeg, baking soda and salt onto sheet of wax paper. Combine oil, sugar, eggs and vanilla in large mixer bowl. Beat 3 minutes until thick and smooth. Add sifted ingredients and orange juice. Mix to combine. Toss apples and pecans with remaining 1 tablespoon flour. Stir into batter with wooden spoon. Batter will be very thick. Transfer batter to prepared pan. Smooth surface. Bake at 350 degrees until wood pick inserted in center comes out clean, about 1 hour. Let rest on cooling rack 5 minutes. Invert cake onto rack placed on sheet of foil. Brush warm cake with Glaze, reapplying Glaze as it drips onto foil. Makes 12 servings. Note: Cake is best eaten warm. To reheat, place on baking sheet lined with foil and bake in 350-degree oven until just warm, about 8 to 10 minutes. Or alternately, place cake on microwaveable plate and reheat on MEDIUM (50% power) until just warm, about 4 minutes. Do not overheat.