A moist, delicious cake filled with apples and pecans, topped with salted caramel glaze!

1 cup white whole wheat flour

1/2 cup all purpose flour

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 whole egg

1 egg white

1/4 cup grapeseed oil (canola oil would work too)

1/4 cup unsweetened applesauce

1/2 teaspoon almond extract

1 1/2 cups peeled, diced apples

1/4 cup chopped pecans

Preheat oven to 350F.
Line the bottom of an 8x8 baking pan with parchment paper and lightly spray with cooking spray.
In a mixing bowl whisk together the flours, sugars, baking soda, cinnamon, nutmeg, and cloves.
In a stand mixer with the paddle attachment beat the whole egg and egg white until frothy.
Add the oil, applesauce, and almond extract to the eggs and beat on medium speed for another couple minutes.
Add the flour mixture to the egg mixture and combine with a spatula.
Fold in the diced apples and pecans.
Spread the batter out evenly in the 8x8 pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
While the cake is still warm pour the salted caramel over the top of the cake
Sprinkle the top with a pinch of fleur de sel salt.