Apple Pecans Cake

1. Preheat oven to 350F/180C and grease a 10-cup bundt pan.
2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another large bowl whisk together the vegetable oil, sugars, vanilla extract, and eggs. Make sure to whisk until fully combined. 
4. Add the dry ingredients to the wet ingredients, and mix until just combined, add the apples and pecans and mix until just combined, over mixing can create a tough cake. 
5. Pour apple cake batter evenly into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted comes out clean. Depending on the shape of your bundt pan your cake may be wider or taller, a wider cake pan will bake quicker than a taller bundt pan. As soon as the cake is out of the oven make the caramel topping.

Caramel Topping

1. In a large pot add the butter, brown sugar, whipping cream and salt. Whisk constantly over medium heat for 3-4 minutes the mixture should bubble up and thicken slightly. 
2. Take a skewer or I use my metal probe of a thermometer to poke holes all over the cake. Pour 1/3-1/2 of the caramel drizzle on top of the cake letting it sink into all the holes. Let the cake rest for one hour inside the pan. Place the remaining caramel drizzle back on the stove with a lid on to sit for an hour. After an hour invert the cake onto a serving plate and rewarm the caramel over low-medium heat mixing continuously for two minutes. 
3. Gently drizzle the sauce all over the cake. Store cake in an air-tight container at room temperature for up to 4 days, if you live in a warm environment store the cake in the refrigerator.