In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside. In bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking powder and cinnamon. Stir into butter mixture until blended. Fold in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean. Glaze with Caramel Sauce. CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat. Stir in butter until melted. Cool. Then drizzle over cake. Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams protein; 0.28 gram fiber. Source: Mayi Brady, L.A. Times Food Stylist and tester. Presented by: L.A. Times Test Kitchen article, "Two of Our Favorite Things", 11/10/94, page H26. "The caramel apples of autumn were the inspiration for this cake developed by Mayi Brady. It took a few tries to come up with just the right texture in the moist apple cake. The drizzled caramel sauce works as frosting. Its a perfect homey cake for cool weather." Posted to MC-Recipe Digest V1 #777 by Nancy Berry
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 12|
|Calories from Fat: 295 (35%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 487.3mg||150 %|
|Sodium 359.5mg||12 %|
|Potassium 280.5mg||7 %|
|Total Carbohydrate 127.4g||37 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 124.6g|
|Protein 16.7g||24 %|
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Calories per serving: 852
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