Description
This delicious Apple Pecan Cake with Caramel Glaze combines tender chunks of Granny Smith apples and crunchy pecans in a moist, cinnamon-spiced cake, topped with a rich and buttery caramel glaze. Perfect for a comforting dessert or a special occasion treat, this recipe yields a flavorful cake that’s easy to prepare and bake.
Ingredients
Cake Ingredients
- Cooking oil, 1/2 cup
- Granulated sugar, 1 cup
- Eggs, 2 large
- All-purpose flour, 2 cups
- Baking soda, 1 teaspoon
- Cinnamon, 1 teaspoon
- Salt, 1/2 teaspoon
- Vanilla extract, 1 teaspoon
- Granny Smith apples, peeled, cored, and chopped, 2 medium
- Chopped pecans, 1 cup
Caramel Glaze Ingredients
- Butter, 4 tablespoons (1/4 cup)
- Brown sugar, 1 cup packed
- Whole milk, 1/4 cup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a tube or loaf pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the cooking oil, granulated sugar, and eggs until the mixture is smooth and well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to keep the cake tender.
- Fold in Add-ins: Gently fold the vanilla extract, chopped Granny Smith apples, and chopped pecans into the batter until evenly distributed.
- Bake the Cake: Pour the batter into the prepared pan and place it in the oven. Bake for about 1 hour, starting to check for doneness with a toothpick inserted into the center after 50 minutes. The cake is done when the toothpick comes out clean or with a few moist crumbs.
- Prepare Caramel Glaze: While the cake bakes, melt the butter in a pan over medium heat. Add the brown sugar and whole milk, stirring to combine. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring frequently until the glaze thickens.
- Glaze the Cake: Once the cake has cooled completely, drizzle the warm caramel glaze evenly over the top, allowing it to soak in slightly for maximum flavor.
Notes
- Ensure the apples are fresh and tart (Granny Smith works best) to balance the sweetness of the cake and glaze.
- Check the cake early and often towards the end of baking to avoid overbaking, which can dry it out.
- You can toast the pecans lightly before folding into the batter for enhanced flavor.
- The caramel glaze is best used warm; reheat gently if it thickens too much before drizzling.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
