Description
This Apple Pecan Cake With Caramel Glaze is a moist, flavorful treat perfect for fall or any time you crave a cozy dessert. Packed with tart Granny Smith apples and crunchy pecans, this cake is topped with a rich, buttery caramel glaze that adds a luscious sweetness. Ideal for gatherings or special occasions, it combines classic autumn flavors with a tender crumb and a decadent finishing touch.
Ingredients
Cake
- 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 and chopped – 2 cups
- Chopped pecans – 1 cup
Caramel Glaze
- Butter – 4 tablespoons
- Brown sugar – 1 cup
- 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 ensure the cake does not stick.
- Mix wet ingredients: In a large bowl, whisk together the cooking oil, granulated sugar, and eggs until the mixture is smooth and creamy.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently 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 evenly into the batter, incorporating all ingredients without breaking up the fruit.
- Transfer and bake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for about 1 hour, starting to check the doneness with a toothpick at 50 minutes. The toothpick should come out clean or with a few crumbs attached.
- Prepare caramel glaze: While the cake bakes, melt butter in a small pan over medium heat. Add the brown sugar and whole milk, bringing the mixture to a boil. Let it simmer gently for 10 minutes, stirring frequently until the glaze thickens to a syrupy consistency.
- Glaze and finish: Once the cake is out of the oven and cooled to room temperature, drizzle the warm caramel glaze evenly over the top. Allow the glaze to set before serving.
Notes
- Use tart Granny Smith apples for the best balance of sweetness and acidity.
- Chilling the pecans before chopping can help prevent them from becoming oily.
- Check the cake at 50 minutes to avoid overbaking; ovens vary in temperature.
- For a richer caramel glaze, you can substitute half of the milk with heavy cream.
- The cake can be stored covered at room temperature for up to 3 days.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
