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1
Set oven to 350u00b0F.
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2
Set oven rack to second-lowest position.
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3
Grease a 12-cup bundt pan.
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4
In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
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5
Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
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6
In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
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7
In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
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8
Gradually beat in the remaining flour mixture until combined.
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9
Fold in the chopped apple mixture and pecans into the batter.
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10
Transfer to prepared bundt pan.
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11
Bake for about 1 hour or until the cake tests done.
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12
Transfer the cake to a rack then prepare the caramel glaze.
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13
To make the glaze: melt butter in a small heavy-bottomed saucepan.
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14
Whisk in 1 cup brown sugar then the half and half or cream.
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15
Continue whisking until the glaze is smooth and comes to a boil.
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16
Add in 1 teaspoon vanilla, and remove from heat.
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17
Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
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18
Let the cake sit for 15-20 minutes to absorb the glaze.
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19
Turn the cake onto a platter, then pour the remaining glaze over the cake.
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20
Let stand until cool (at least 1 hour) before slicing.
