Autumn Caramel Apple Cake Recipe


Pinch salt

Special equipment: 10 cup bundt pan
Juice of 1 orange (about 1/3 cup)
Finely grated zest from 1 orange

4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3/4 cup pecans, toasted and roughly chopped
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon fine salt
1 tablespoon pure vanilla extract

Caramel Glaze:
1 tablespoon light corn syrup
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend


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