1/3 cup butter or 1 1/2 sticks
1/3 cup light brown sugar
1/3 cup of milk
A teaspoon of vanilla
HOW TO DO?
Heat oven to 325 degrees.
Beat together oil, sugar and eggs in a large bowl.
Muddle the cinnamon, salt, baking soda and flour in a medium bowl. Place in a large basin. Make sure to mix well.
Finally, add the vanilla.
Add pecans and apples and stir.
Use a well-oiled and dusted tube pan (or two loaf pans) before pouring in the batter.
For about an hour, bake at 325°. When the cake has been in the oven for about 50 minutes, test it with a toothpick; if it comes out clean, it’s done. Also remember to check it after about 50 minutes if you are using loaf pans.
Prepare the finish
Melt the butter in a small saucepan over low heat.
Add the milk and brown sugar.
Over low heat, bring to a boil, then, while stirring continuously, reduce heat to simmer.
After 10 minutes of boiling, continue stirring.
Turn off the heat and stir in the vanilla extract. Stir. Let it cool.
Pour the caramel frosting over the cake once it has cooled a little.
