Ingredients:
Cake Batter:
2 cups granulated sugar
1 cup BCOO Creamy Butter Infused Olive Oil
3 eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
2 granny smith apples, cored and diced
Caramel Topping:
1 cup granulated sugar
1/4 cup Granny Smith Apple Vinegar
2 tablespoon salted butter
2/3 cups buttermilk
2/3-1 cup pecan halves, chopped
INSTRUCTIONS:
Step 1:Preheat oven to 350°F.
Step 2: Lightly oil a bundt pan, making sure to get into all the nooks and crannies.
Step 3: Combine sugar, olive oil, eggs, buttermilk and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Blend until combined.
Step 4: Add dry ingredients to the bowl (flour, baking soda, cinnamon, nutmeg,
cardamom and ginger) and whisk to combine the batter.
Step 5: Pour batter into the prepared bundt pan and place in the oven. Bake for 35-45 minutes or until the cake is cooked through. Proceed to Step 6 while cake is baking
Step 6: While the cake is baking, combine sugar and vinegar in a heavy bottom saucepan. Stir mixture and bring to a boil over medium-high heat. Cook sugar for 10 minutes and remove from the heat.
Step 7: Add butter and buttermilk (be careful, the mixture will bubble) and whisk to combine the caramel sauce. Set aside to cool (just to room temperature).
Step 8: Once the cake is done, let cool for 30 minutes. Drizzle caramel over the cake and top with pecans before serving.