Description
This Apple Pecan Cake with Caramel Glaze is a moist, flavorful dessert combining tart Granny Smith apples and crunchy pecans in a spiced cake base, topped with a rich, buttery caramel glaze. Perfect for autumn gatherings or any time you crave a comforting, homemade cake with a delicious twist.
Ingredients
Units
Scale
Cake
- 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 (approximately 3-4 apples, peeled and chopped)
- 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: Set your oven to 325°F (163°C) to prepare for baking the cake.
- Mix wet ingredients: In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs, mixing thoroughly until the mixture is smooth and creamy.
- Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt to evenly distribute the leavening agent and spices.
- Combine mixtures: Gradually add the dry ingredients into the wet ingredients bowl, mixing well to form the cake batter.
- Add flavorings and fruits: Stir in the vanilla extract, then fold in the chopped apples and pecans ensuring they are evenly distributed throughout the batter.
- Prepare baking pan: Generously grease and flour a tube pan or use two loaf pans as an alternative. Pour the batter evenly into the prepared pan(s).
- Bake the cake: Place the pan(s) in the oven and bake at 325°F for about 1 hour. Begin checking for doneness at 50 minutes using a toothpick—when it comes out clean, the cake is ready.
- Make caramel glaze: In a small saucepan over low heat, melt the butter. Stir in the light brown sugar and whole milk, bringing the mixture to a gentle boil while stirring constantly. Reduce heat to simmer and continue boiling for 10 minutes, stirring frequently.
- Finish glaze: Remove the saucepan from heat, stir in the vanilla extract, and allow the glaze to cool slightly until it thickens but is still pourable.
- Glaze the cake: Once the cake is baked and slightly cooled, pour the caramel glaze evenly over the top for a rich finish. Allow the glaze to set before serving.
Notes
- Nutritional values are approximate and can vary based on ingredient brands and modifications.
- Use a nutritional calculator with exact brands and measurements for precise values.
- The cake can be baked in either a tube pan or two loaf pans; adjust baking times accordingly.
- Ensure to check the cake for doneness with a toothpick to prevent over or under baking.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 764 kcal
- Sugar: 56 g
- Sodium: 406 mg
- Fat: 47 g
- Saturated Fat: 10 g
- Unsaturated Fat: 36 g
- Trans Fat: 1 g
- Carbohydrates: 82 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 86 mg
