Apple Bundt Cake

Ingredients:

1-1/4 cups vegetable oil
2 cups sugar (1 cup brown sugar, one cup regular sugar)
2 eggs
2 teaspoons vanilla
3 cups Gold Medal® all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg (freshly grated if you have it)
1 teaspoon cinnamon
1 cup chopped pecans
3 cups peeled & chopped apple (use your favorite baking apples, I used Granny Smith)
Have an additional TBSP of brown sugar and TBSP of butter melted together for when the cake comes out of the oven


Directions: 

Preheat oven to 325°F. Grease a 10-inch (12 cup) round bundt pan by rubbing it with butter. Set aside.
In the bowl of an electric mixer, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.
When the cake comes out, drizzle the butter/brown sugar mixture on the cake. This will seep into the cake as it cools and make it extra moist.  
Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy - or maybe top with vanilla ice cream!