Apple Pecan Cake With Caramel Glaze
A rich, moist cake filled with tender apples and toasted pecans, crowned with a luscious caramel glaze that seeps into every crevice. Perfectly balanced between sweet and spiced, this dessert brings comforting warmth to any occasion.
Ingredients
- 1 teaspoon salt
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 ½ cups cooking oil
- 3 cups all-purpose flour
- ½ teaspoon cinnamon
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3 ½ cups peeled and chopped Granny Smith apples approximately 3–4 apples
For the Caramel Glaze:
- ¼ cup whole milk
- ¾ cup butter 1 ½ sticks
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
Instructions
- Preheat the oven to 325°F (165°C). In a large mixing bowl, combine the oil, granulated sugar, and eggs, beating until the texture turns creamy and smooth. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Gradually incorporate the dry mixture into the wet ingredients, blending thoroughly. Stir in the vanilla extract, then fold in the chopped apples and pecans until evenly distributed.
- Transfer the batter into a well-greased and floured tube pan, or alternatively divide it between two greased loaf pans. Bake in the preheated oven for approximately 50 to 60 minutes, starting to check for doneness with a toothpick at the 50-minute mark. The cake is done when the toothpick emerges clean.
To Prepare the Caramel Glaze:
- In a small saucepan, melt the butter over low heat. Stir in the brown sugar and milk, blending until smooth. Allow the mixture to come to a gentle boil over low heat, then reduce to a simmer and cook for 10 minutes, stirring continuously. Remove from the heat and mix in the vanilla extract. Let the glaze cool slightly before pouring it over the warm cake, ensuring even coverage.
Notes
Nutritional data may vary depending on ingredient brands and substitutions. For the most accurate analysis, utilize a nutrition calculator based on your specific components.