Mocha-Apple Bundt Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 cup canola oil 
• 5.2 oz milk chocolate candy bars chopped
• 2 large eggs 
• 3 cups flour all-purpose
• 2 lb granny smith apples diced peeled
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 1 tablespoon coffee granules instant
• 1 cup pecans chopped
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• stand mixer
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
3. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended.
4. Add apples, chocolate, and pecans; beat just until blended. Spoon into a greased and floured 12-cup Bundt pan.
5. Bake at 350 for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).