For the cake:
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
1/2 cup apple sauce
2 large eggs, room temperature, beaten
2 tsp vanilla extract
2 cups chopped Granny Smith apples
For the Frosting:
1/2 cup packed brown sugar
1/4 cup unsalted butter
3 Tbsp milk
1 tsp vanilla extract
1 cup confectioners’ sugar
3/4 cups chopped pecans
Prepare the 10 cup bundt pan: In a small bowl, mix 1 tablespoon melted butter (cool) with 1 tablespoon flour. With a pastry brush (or by using your fingers) grease the bundt pan. Set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl place granulated sugar, brown sugar, oil, applesauce, eggs and vanilla. Beat with electric mixer on medium speed for 2 minutes. Add the dry ingredients and beat on low until combined. The batter will be thick. Stir in chopped apples. Scrape the batter into the prepared pan.
Bake the cake for 1 hour or until a toothpick inserted near the center comes out clean. Cool the cake for 10 minutes in the pan. Place a large plate over the top of the pan and invert the cake onto the plate. Let cool completely.
To make the frosting:
In a medium saucepan, combine brown sugar, butter and milk. Whisking constantly, bring to a boil. Remove from heat, stir in vanilla ad cool for 10 minutes. Add sugar. Whisk until drizzling consistency. If the frosting is too thick, add more milk. Drizzle over the cake. Sprinkle chopped pecans over the almost set frosting.