Preheat the oven to 325°F/160°C. Generously grease an angel food pan or a bundt pan with butter or cooking spray. Set aside.
Core, peel, and cut apples into bite size pieces. Brush with lemon juice to prevent browning. Set aside.
Combine the sugars and oil in a large mixing bowl until fully blended. Beat in the eggs one at a time. Stir in the vanilla. In another bowl, whisk together flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix well. Add the apple and the chopped pecans and stir until completely combined. Pour batter into the cake pan.
Bake for at least 1 hour or until a toothpick inserted into the center of cake comes out clean. Remove from the oven and let cool for 10-15 minutes before removing from the pan. Glaze the cake when it is still warm.
While the cake is cooking, prepare the streusel topping by adding all the dry ingredients to a mixing bowl and combine. Add butter cubes and, using a pastry blender, cut in the butter until the mixture resembles breadcrumbs. Set aside.
Next, prepare the glaze. Add the butter, sugars, milk and vanilla to a sauce pan and bring to a boil on medium heat. Reduce to simmer, stirring constantly for 10 minutes. Let cool slightly and pour over the top of the cake. Add streusel topping and garnish with pecans.
Preheat the oven to 325°F/160°C. Generously grease an angel food pan or a bundt pan with butter or cooking spray. Set aside.
Core, peel, and cut apples into bite size pieces. Brush with lemon juice to prevent browning. Set aside.
Combine the sugars and oil in a large mixing bowl until fully blended. Beat in the eggs one at a time. Stir in the vanilla. In another bowl, whisk together flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix well. Add the apple and the chopped pecans and stir until completely combined. Pour batter into the cake pan.
Bake for at least 1 hour or until a toothpick inserted into the center of cake comes out clean. Remove from the oven and let cool for 10-15 minutes before removing from the pan. Glaze the cake when it is still warm.
While the cake is cooking, prepare the streusel topping by adding all the dry ingredients to a mixing bowl and combine. Add butter cubes and, using a pastry blender, cut in the butter until the mixture resembles breadcrumbs. Set aside.
Next, prepare the glaze. Add the butter, sugars, milk and vanilla to a sauce pan and bring to a boil on medium heat. Reduce to simmer, stirring constantly for 10 minutes. Let cool slightly and pour over the top of the cake. Add streusel topping and garnish with pecans.
