APPLE CAKE WITH CARAMEL TOPPING

3 cups flour
2 tsp. cinnamon
l tsp. baking soda
l tsp. salt
l lb. golden delicious apples, peeled, cored, cut into l/3″ cubes
2 cups (packed) golden brown sugar
l-l/2 cups veggie oil
l cup sugar
3 large eggs
4 tsp. vanilla
3/4 cup pecans, coarsely chopped (about 3-l/2 ozs.)
l/2 cup butter
l/4 cup whole milk
Heat oven 350. Spray l2 cup bundt pan with spray. Sift flour, cinnamon, baking soda and salt into med bowl. Transfer 3 tbsps., flour mixture to bundt pan and tilt to coat. Set pan aside. Place apples and 2 tbsps. flour mixture in another med bowl; toss to coat apples. Combine l cup brown sugar, veggie oil, l cup sugar, eggs and 3 tsp. vanilla in large bowl. Using elecgric mixer beat until mixture is thick, about 4 mins. Gradually beat in remaining flour mixture. Fold apple mix and pecans into batter; transfer to prepred bundt pan. Bake cake until tester comes out clean, about l hr. Transfer cake in pan to rack. Let stand while making caramel. Melt butter in heavy small skillet over med heat. Whisk in remaining l cup brown suggar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 mins. Whisk in remaining l tsp. vanilla. Spoon l/4 cup hot caramel topping over warm cake in pan., Let stand until topping is absorbed into cake, about l5 mins. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool at least l hr. (Can be made l day ahea.d Cover with cake dome. Let stand at room temp.)
Serves 12 Bon Appetit Dec. 2002