3 C. apples, peeled, chopped (I used 2 large Granny Smith apples)
1 C. brown sugar
1 stick butter
1/4 C. honey
1/4 C. milk
Preheat oven to 350 degrees. Grease and flour bundt pan. Sprinkle the bottom of the bundt pan with 1/4 cup of the pecans.
In large bowl, beat the sugar, oil, honey and vanilla together on medium speed until well blended. Add eggs, one at a time. Beat again until well combined.
In separate bowl combine flour, baking soda, salt, cinnamon and nutmeg. Then add flour mixture to sugar/egg mixture and beat on medium speed until well blended.
Stir in apples and remaining 3/4 C. pecans. Pour batter into bundt pan (it will be a thick batter).
Bake 55-60 minutes. Cool on wire rack for 15 minutes, then remove from pan and set on rack over wax paper. Pour honey sauce over warm cake. Heat up leftover honey sauce to serve with the cake.
Make Honey Sauce:
In larger saucepan (you’ll need the extra room when it starts to boil), combine all ingredients and bring to boil. Stir constantly for 2 minutes. Set aside and let it cool down a bit. It should still be warm though when you pour it over the cake.