Caramel Apple Bundt Cake

3 eggs
2 cups sugar
1 1/2 cups canola oil
2 teaspoons vanilla extract
3 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
3 cups apples, chopped and peeled (your choice)
1 cup pecans, coarsely chopped

Caramel Sauce:
1/2 cup margarine
1/4 cup fat-free milk
1 cup brown sugar, packed
Pinch of salt

Heat oven to 350 degrees F.

Grease and flour Bundt pan, set aside.

In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla extract.

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.

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

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.
Servings: Provides 24 servings

Calories/Serving: 358 Calories/serving

Nutrition: Nutrition analysis: One serving provides approximately: 358 calories, 3 g protein, 39 g carbohydrates, 1 g fiber, 22 g fat (2 g saturated), 31 mg cholesterol, 25 mcg folate, 1 mg iron and 215 mg sodium

Recipe and photograph provided courtesy of the Wheat Foods Council.