• Preheat oven to 350 degrees. Butter a 12- cup bundt pan {or spray liberally with non-stick cooking spray} and sprinkle bottom of pan with ¼ cup of chopped pecans.
• In a medium bowl, beat sugar, oil and honey until combined. {Note: This batter is going to be thick so a hand mixer or stand mixer is the best bet here.}
• Add eggs one at a time, making sure each is well incorporated after each addition.
• In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet mixture until just incorporated. Like I said, it's a super-thick batter, so make sure there are no pockets of flour hiding, but also try not to overmix.
• Fold in vanilla, remaining ¾ cup chopped pecans and chopped apples -- this part can be done by hand, but it'll take some muscle!
• Spoon mixture evenly over pecans in pan. Bake at 350° for 1 hour 20 minutes or until the cake is set and a cake tester comes out clean. Note: This cake browns very quickly due to the high sugar content. If you notice that it's looking like it might burn, loosely place a piece of foil on top to prevent over-browning.
• Remove from oven and allow to cool for at least 30 minutes before inverting onto a wire rack to remove from pan. When the cake is slightly cooled, pour ½ cup honey sauce over top.
• Serve the remaining honey sauce with each slice of cake.

For Honey Caramel Sauce

• Bring sugar, butter and honey to a boil in a medium saucepan over medium-high heat, stirring constantly for about 3-4 minutes.
• Remove from heat and carefully add cream {it will bubble quite a bit}, and stir until the mixture looks uniform and is slightly thickened. {For a thicker sauce, allow to cool before drizzling.}
• Place the cooled cake on a cooling rack on top of a baking pan. Drizzle some of the sauce over bundt cake. Allow to set slightly before transferring cake to a serving dish or cake plate.