Caramel Apple Bundt Cake

3 eggs

2 C. sugar
1 1/2 C. canola oil
2 tsp. vanilla extract
3 C. flour
1 tsp. salt
1 tsp. baking soda
3 C. apples, chopped and peeled
1 C. pecans, coarsely chopped

Preheat oven to 350 degrees
Grease and flour bundt pan, set aside.
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
1/2 C. butter
1/4 C. milk
1 C. brown sugar
pinch of salt.

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.

Recipe from Mary Jo Smith