Description
This delightful Apple Pecan Cake with Caramel Glaze is a moist, flavorful dessert combining tender chunks of Granny Smith apples and crunchy pecans baked into a tender cake. Topped with a rich, buttery caramel glaze, this cake offers a perfect balance of sweet and nutty flavors ideal for autumn gatherings or special occasions.
Ingredients
Units
Scale
Cake Ingredients
- 1 1/2 cups cooking oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 1/2 cups Granny Smith apples, peeled and chopped into small pieces (approximately 3-4 apples)
- 1 cup pecans, chopped small
Caramel Glaze
- 3/4 cup butter (1 1/2 sticks)
- 1 cup light brown sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat the mixture until it becomes nice and creamy, ensuring it’s well blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to distribute the leavening and spices evenly throughout the batter.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the large bowl with the wet ingredients. Mix well to achieve a consistent batter with no lumps.
- Add Flavorings and Mix-ins: Stir in the vanilla extract thoroughly, then gently fold in the chopped Granny Smith apples and chopped pecans to distribute them evenly throughout the batter.
- Prepare Baking Pan: Generously grease and flour a tube pan (or two loaf pans as an alternative) to prevent sticking and allow for easy release after baking.
- Pour and Bake: Pour the cake batter into the prepared pan(s) and place in the preheated oven. Bake at 325°F for approximately 1 hour, starting the doneness check around 50 minutes by inserting a toothpick. The cake is done when the toothpick comes out clean.
- Make Caramel Glaze: While the cake bakes, melt the butter in a small pan over low heat. Stir in light brown sugar and whole milk, bringing it to a gentle boil. Reduce heat to a simmer and stir constantly for 10 minutes until the glaze thickens slightly. Remove from heat and stir in vanilla extract. Allow to cool slightly.
- Glaze the Cake: Once the cake is baked and cooled slightly, pour the caramel glaze evenly over the top to add a luscious finishing touch.
Notes
- Nutritional values are approximate and may vary based on specific ingredient brands and modifications made to the recipe.
- Check doneness with a toothpick starting at 50 minutes to avoid overbaking, especially if using loaf pans instead of a tube pan.
- Allow the caramel glaze to cool slightly before pouring to prevent it from soaking too deeply into the cake.
- For best results, use Granny Smith apples for their tart flavor and firm texture that holds up well during baking.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 764
- Sugar: 56g
- Sodium: 406mg
- Fat: 47g
- Saturated Fat: 10g
- Unsaturated Fat: 36g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 86mg