• Preheat the oven to 350°F. Coat a 6-cavity Bundt pan with oil-flour spray, set aside.
• Peel the apples, cut in half, core and grate them into a small bowl, toss with the lemon juice and reserve until needed.
• In a large mixing bowl, beat the oil, sugars, vanilla, sour cream and eggs together until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda and the spices. Add the flour mixture to the wet ingredients.
• Mix on low speed until the flour mixture is moistened, then increase the speed to medium and mix until well combined, about 1 minute. Be sure to stop the motor at least once and scrape the sides and bottom of the bowl.
• By hand, fold in the reserved apples.
• Spoon the batter into the cavities of the prepared mini Bundt pan.
• Transfer the pan to the oven and bake for 28-32 minutes, until a toothpick inserted into one of the cakes comes out clean.
• Remove the pan from the oven and cool for 10 minutes in the pan then invert the pan onto a cooling rack and lift off the pan.

To make the Salted Caramel Sauce:

• Place the cream, butter, vanilla and salt in a small saucepan and heat over medium heat until bubbly at the edges, do not boil. Reduce the heat to low and keep warm while cooking the sugar mixture.
• In a large saucepan fitted with a candy thermometer, heat the syrup and sugar over medium-high heat, do not stir the mixture but allow to melt gradually, occasionally shaking the pan, until the sugar completely melted. (I use a dinner knife to gently push the sugar from the edges and toward the center).
• Cook until the syrup reaches 340°F on the candy thermometer and the syrup is a dark amber color.
• Remove the saucepan from the heat and carefully stir in the warm cream mixture. (A long-handled spoon or spatula is best as the mixture will violently bubble up toward the top of the pan and then subside).
• Return the saucepan to the heat and cook until the candy thermometer reaches 235°F to 237°F. Cool slightly, then transfer to a pitcher or jar.
• When the cakes have cooled completely, set the wire rack over a parchment paper-lined baking sheet and spoon the sauce over each cake. Sprinkle chopped pecans on the tops of the cakes.

  You will have extra caramel sauce that you can store in the fridge for up to 2 weeks.