Pecan Caramel Apple Cake (Print Version)
Soft cake packed with tart apples and nuts, finished with a silky caramel glaze. Every slice feels like a wholesome treat.
# Ingredients:
01 -
1½ cups canola or vegetable oil.
02 -
4 room-temperature large eggs.
03 -
3 cups all-purpose flour.
04 -
1 teaspoon baking soda.
05 -
2 teaspoons vanilla extract, pure.
06 -
½ teaspoon ground cinnamon powder.
07 -
¾ cup butter, unsalted (for glaze).
08 -
1 packed cup light brown sugar (for glaze).
09 -
1 tablespoon fine table salt.
10 -
2 cups granulated white sugar.
11 -
3½ cups diced Granny Smith apples, peeled.
12 -
1 cup finely chopped pecans.
13 -
¼ cup whole milk (for glaze).
14 -
1 teaspoon vanilla extract (for glaze).
# Directions:
01 -
Preheat your oven to 325°F. Dust tube pan or loaf pans with flour after greasing them well.
02 -
Use a mixer to beat together the sugar, oil, and eggs until fluffy and smooth.
03 -
In a separate bowl, whisk together salt, flour, baking soda, and cinnamon.
04 -
Carefully fold dry mix into wet mix. Gently mix in pecans, vanilla, and apple chunks.
05 -
Pour batter in the prepared pan(s) and bake for 55 to 60 minutes. Start checking at 50 by inserting a toothpick.
06 -
In a small pot, melt the butter. Stir in brown sugar and milk. Boil gently for 10 minutes, stirring often. Add vanilla at the end.
07 -
Once the cake cools slightly, drizzle heated glaze all over the cake, letting it seep down the sides.
# Notes:
01 -
Check the cake with a toothpick; it should come out clean before pulling it from the oven.
02 -
Cool the cake a little before pouring the glaze over it.
03 -
Use either two loaf pans or a tube pan for baking.