So tasty! After ten years, this dessert is still a favorite! My friends and family keep asking for it.

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 cups peeled and chopped apples (about 3 medium apples)
1 cup chopped pecans
1 cup caramel sauce (store-bought or homemade)

Preheat your oven to 350°F (175°C) and grease a bundt pan generously.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

Fold in the chopped apples and pecans until evenly distributed.

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

Once the cake is cool, drizzle the caramel sauce over the top, letting it cascade down the sides.