• To begin, grease & flour a Bundt pan, or coat with “baking spray replacement” mixture. Set aside. Preheat your oven to 350 degrees.
• Place the diced apples in a small bowl along with a tablespoon of sugar and a teaspoon of cinnamon. Give them a stir to coat the apples. Set it aside for now.
• In a bowl, combine all-purpose flour, baking powder, salt, nutmeg, and the remaining teaspoon of cinnamon. Give them a whisking and set it aside.
• In your mixing bowl, whisk the eggs.
• Add in the cup of granulated sugar, brown sugar, apple sauce, orange juice, oil, and vanilla extract. Whisk smooth.
• Add the flour mixture to the wet ingredients and whisk smooth.
• Fold in the apples and chopped pecans.
• Pour the thick batter into your prepared Bundt pan.
• Bake the cake for 55-65 minutes, or until it tests done in the center with a toothpick.
• Invert the cake and pan onto a cooling rack. Let it rest for 10 minutes, then carefully lift away the pan.
• Allow the cake to cool completely.

For the Glaze:

• In a saucepan, combine the butter, sugar, brown sugar, and half & half.
• Turn the heat on medium low, whisk it all together letting it come to a gentle boil. Let it bubble for a minute or two, whisking continually, until it begins to thicken slightly.
• Stir in the vanilla extract.
• Remove it from the heat and let it cool for just a minute.
• Place your cake on the serving dish and slowly drizzle the glaze all over the top.
• Enjoy!