In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla
Combine flour, salt and baking soda; add to egg mixture
Stir in apples and pecans
Pour into bundt pan and bake for one hour or until cake tests done
Caramel Sauce:
In a medium saucepan, combine all ingredients for sauce; boil for 3 minutes, stir constantly
Set aside
When cake is done, let cool in pan for 10 minutes on a wire rack
Remove cake to platter; slowly pour caramel topping over warm cake and serve
I poked holes in the cake with a bamboo skewer before pouring the caramel sauce over it
Video
Notes
Chop and peel your apples. I peel my apples with a potato peeler and then chop them up pretty fine. I like to use a tarter apple and usually use a Granny Smith apple but have also used Jonagold.Don't over stir. Only stir your batter until the ingredients are incorporated. Over stirring cake batter can make your cake tough.Prepare your bundt pan. I use a 12 cup bundt pan. The biggest challenge to making a bundt cake is getting the cake out of the pan. I use a combination of baking spray and flour. Be generous with the spray. My favorite spray to use is this one. After baking, place the pan on a cooling rack and allow it to cool for 10-20 minutes before removing the cake from the pan.