Description
This Apple Pecan Cake with Caramel Glaze is a moist and flavorful dessert perfect for any occasion. Packed with tart Granny Smith apples and crunchy pecans, the cake is baked to golden perfection and topped with a luscious caramel glaze that adds a rich, buttery sweetness. It combines warm spices like cinnamon and a hint of vanilla for a comforting treat that delights the senses.
Ingredients
Scale
Cake
- 1/2 cup cooking oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups peeled and chopped Granny Smith apples
- 1 cup chopped pecans
Caramel Glaze
- 1/4 cup butter
- 3/4 cup brown sugar
- 1/3 cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a tube or loaf pan thoroughly to prevent the cake from 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.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of the leavening and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly until just combined to avoid overmixing which can toughen the cake.
- Add Flavorings and Mix-ins: Fold in the vanilla extract, chopped Granny Smith apples, and chopped pecans, ensuring they are evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for about 1 hour, but start checking at 50 minutes by inserting a toothpick into the center; the cake is done when it comes out clean.
- Prepare Caramel Glaze: While the cake bakes, melt the butter in a pan over medium heat. Add the brown sugar and whole milk, bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, for 10 minutes until thickened.
- Glaze the Cake: Once the cake has cooled completely, drizzle the caramel glaze evenly over the top, allowing it to set slightly before serving.
Notes
- Ensure apples are well drained if too juicy to avoid excess moisture in the batter.
- Use a toothpick test starting at 50 minutes to avoid overbaking and drying out the cake.
- The caramel glaze can be stored separately and drizzled just before serving for best texture.
- You can toast the pecans lightly for enhanced flavor before adding them to the batter.
- For a nut-free version, omit pecans and replace with additional apples or raisins.
