Description
This Apple Pecan Cake with Caramel Glaze is a moist, flavorful dessert combining tart Granny Smith apples and crunchy pecans in a tender cinnamon-spiced cake. Topped with a rich, homemade caramel glaze, this cake is perfect for cozy gatherings or special occasions.
Ingredients
For the Cake
- Cooking oil – 1/2 cup
- Granulated sugar – 1 cup
- Eggs – 3 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 and chopped – 2 medium
- Chopped pecans – 3/4 cup
For the Caramel Glaze
- Butter – 1/4 cup (half a stick)
- Brown sugar – 1/2 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 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 creamy.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution and remove lumps.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined to avoid overmixing, which could toughen the cake.
- Add Flavorings and Mix-ins: Fold in the vanilla extract, chopped Granny Smith apples, and chopped pecans until evenly incorporated throughout the batter.
- Bake: Pour the batter into the prepared pan. Bake in the preheated oven for 1 hour, beginning to check with a toothpick 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 small pan over medium heat. Add the brown sugar and whole milk, then bring the mixture to a boil. Reduce heat and simmer for 10 minutes, stirring frequently until the glaze thickens and is smooth.
- Glaze the Cake: Once the cake is fully baked and cooled, drizzle the warm caramel glaze evenly over the top of the cake for a luscious finish.
Notes
- Make sure the apples are diced into small pieces so they bake evenly and blend well into the batter.
- Check the cake at around 50 minutes to avoid overbaking and dryness.
- The caramel glaze can be reheated gently before drizzling if it thickens too much as it cools.
- Store the cake in an airtight container; it tastes best within 2 days but can be refrigerated for up to 4 days.
- You can substitute the cooking oil with melted butter if preferred for a richer flavor.
