• Preheat the oven to 325 F / 170 C.
• In a food processor, grind ¼ (28 g) cup of the toasted pecans. In a large bowl, sift together the all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground nutmeg. Whisk in the ground pecans. Set aside.
  3 (375 g) cups All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ¾ teaspoon Kosher salt, 1 tablespoon Ground cinnamon, ½ teaspoon Ground nutmeg, ¾ (85 g) cup Toasted chopped pecans
• Line a large bowl with paper towels. Using the large holes of a cheese grater, grate the apples onto the paper towels. Squeeze out all of the juice from the grated apples, allowing the juice to collect in the bowl. Place the apples in a separate bowl and measure out 1 ½ cups (packed) of the grated apples. Next, measure of ½ cup of the apple juice from the bowl. Set aside
  4 -5 (282 g) Baking apples
• In the bowl of a stand mixer fitted with the whisk attachment, beat together the vegetable oil, unsweetened applesauce, light brown sugar, and granulated sugar on medium low speed until combined, about 1 minute. Scrape the sides and bottom of the bowl then increase the speed to medium and beat for an additional minute.
  1 (224 g) cup Vegetable oil, ½ (120 g) cup Unsweetened applesauce, 1 ¼ (275 g) cup Light brown sugar, ¾ (150 g) cup Granulated sugar
• Next, add in the eggs, vanilla extract, and apple juice and beat on medium speed until combined, about 1 minute. Scrape the bottom and sides of the bowl. Add in the grated apples and beat on medium speed until the apples are evenly distributed throughout the batter.
  3 large Eggs, 1 tablespoon Pure vanilla extract, ½ (4 oz) cup Apple juice
• Switch to the paddle attachment. With the mixer on low, add in the flour mixture in 3 additions, mixing until just combined after each addition. When the last of the flour is almost incorporated, remove the bowl from stand mixer and gently fold the batter with a rubber spatula until all of the flour is just combined.
• Spray a 12 cup bundt pan with nonstick baking spray.  Using a fine pastry brush, spread the baking spray to coat the pan making sure to get into all the nooks and crannies. Pour the cake batter to the prepared pan and smooth the top with an offset spatula. Firmly tap the pan on the counter to release any air bubbles. Bake for 60 to 70 minutes until a toothpick or cake tester comes out clean with a few moist sticky crumbs. Remove the cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes. Invert cake onto the wire rack to cool completely, about 2 hours. After the cake has cooled for about an 1 and 10 minutes, make the glaze.

For the Caramel Glaze

• In a medium saucepan, melt butter over medium heat. Once melted, add in the brown sugar and whisk often until the sugar completely dissolves, about 3 minutes. Allow the butter mixture to cook until you see large bubbles. Remove from heat and whisk in the heavy cream, vanilla extract, and kosher salt until smooth. Allow the glaze to cool at room temperature for about 50 minutes thicken. You can cool it for less time but the longer it sets, the thicker it will be.
  ½ (113 g) cup Unsalted butter, ½ (110 g) cup Brown sugar, 2 (30 g) tablespoons Heavy cream, ½ teaspoon Vanilla extract, ¼ teaspoon Kosher salt
• Pour the glaze on top of the cooled cake and garnish with the rest of the chopped pecans. Allow the glaze to set for 20 minutes before serving. Enjoy!!