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1
Cake: In a bowl, mix flour, salt and baking soda.
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2
In a large bowl, with a mixer, mix oil and sugar.
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3
Add the eggs, one at a time, beating well after each addition, then add the vanilla.
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4
Add dry ingredients and mix.
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5
Add apples and mix with a spatula.
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6
Pour the batter in a greased, floured bundt pan of a capacity of 12 cups (3 L).
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7
Cook on the third inferior of a preheated oven of 325 F for 1 hour 15 minutes or until a tooth-pick inserted in the middle of cake cames out clean.
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8
Put the cake on a rack and let cool for 10 minutes before to take out of the pan.
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9
(You can prepare the cake in advance and cover it.
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10
It will be good in the fridge for 2 days or 2 weeks in the freezer, wrapped with foil paper and put in an hermetic container).
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11
Sauce: Meanwhile, in a saucepan with thick bottom, mix butter, brown sugar and corn syrup.
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12
Bring to boil at medium heat while stirring.
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13
Reduce heat and let simmer for 5 minutes or until brown sugar is dissolve.
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14
Remove from the heat.
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15
Add condensed milk and vanilla and mix with a wooden spoon until sauce is homogeneous.
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16
(You can prepare the sauce in advance, let cool and put in an hermetic container.
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17
It will keep 1 week in the fridge.
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18
Reheat at low heat before to drizzle on the cake).
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19
Put the cake on a rack on a baking pan.
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20
Drizzle with half the sauce, letting it drip in the center and the sides.
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21
Serve with the remaining sauce in a jar.
