This Autumnal beauty delivers nothing bundt love. Apples meet up with our Apple Pie Blend for a cinnamon spiced cake just waiting to be devoured. Pointe Coupee Pecan Oil works perfectly in this dessert delivering the perfect, moist crumb. 
Ingredients:
3 large eggs, room temperature
1 cup walnut halves
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp sea salt
2 tsp Apple Pie Spice
4 cups tart apples, diced (a combo of Cortland, Granny Smith, Honey Crisp)
1 ¼ cups Pointe Coupee Pecan Oil
1 cup sugar
¼ cup light brown sugar
2 tsp Pure Vanilla Extract
Directions:
Preheat oven to 350°F. Grease a 12 cup Bundt pan. Spread walnuts on sheet pan and roast for 5 minutes, let cool and chop medium coarse.
In a medium bowl, whisk together flour, baking soda, salt and Apple Pie Spice. Peel, core and cut apples into ¼ inch dice.
Into a bowl of a stand mixer with flat beater add eggs, oil, both sugars and the vanilla. Beat on medium speed for 1 minute. Add flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
Detach the bowl from the stand and with a rubber spatula stir in the apples and walnuts. Spoon the batter into the prepared pan. Bake the cake for 50 to 60 minutes, or until a cake tester inserted the near the center comes out clean and the cake springs back.
Let the cake cool in pan on a wire rack for 30 minutes and invert cake on a wire rack that has been lightly coated with a non-stick spray and cool completely for 1 ½ hours. Drizzle Caramel Sauce and glaze cake after unmolding.
Ingredients for the Caramel Sauce & Glaze:
2 Tbl unsalted butter, room temperature
¼ cup plus 2 Tbl heavy cream
1 cup sugar
2 Tbl corn syrup
3/8 tsp cream of tartar
¼ cup water
1 tsp Pure Vanilla Extract
1 tsp Maple Extract
¼ tsp Fleur de Sel
Directions for the Caramel Sauce & Glaze:
Spray a 2-cup glass measuring cup with spout with nonstick spray. Set aside.
Heat 1 cup of heavy cream in the microwave and keep hot by covering—the cream must be hot when it is incorporated into the saucepan with the caramel.
In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar and water until all sugar is moistened. Raise the heat, stirring constantly with a rubber spatula, until all the sugar is dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temp reaches 370 degrees or a few degrees below, as the temperature will continues to rise. Remove it from the heat as soon as it reaches temperature.
Slowly pour in the hot cream into caramel. It will bubble up. Use a rubber spatula to stir the mixture gently, scaping the thicker part that settles on the bottom. Return to a low heat, continuing to stir gently for 1 minute until it is all dissolved.
Remove the caramel from heat and stir in butter until incorporated. Pour caramel into the prepared glass measuring cup and let cool for 3 minutes. Stir in Vanilla Extract, Maple Extract and Fleur de Sel. Let it cool to room temperature. Store at room temp. for 3 days or refrigerated for 1 month.
