Carmel Apple Bundt Cake

3 eggs

2 cups sugar

1 1/2 cups canola oil

2 tsp vanilla extract

3 cups cake flour

1 tsp salt

1 tsp baking soda

3 cups apples, chopped and peeled (your choice)

1 cup pecans, coarsely chopped

CARMEL SAUCE

1/2 cup margarine

1/4 cup fat-free milk

1 cup brown sugar, packed

pinch of salt

1

Preheat oven to 350°F.

2

Grease and flour bundt pan, set aside.

3

In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into bundt pan and bake for one hour or until cake tests done.

4

In a medium saucepan, combine all ingredients together; boil for 3 minutes, stirring constantly. Set aside.

5

When cake is done, let cool in pan for 10 minutes on a wire rack. Remove cake to platter; slowly pour Carmel topping over warm cake and serve.