Description
This Apple Pecan Cake with Caramel Glaze is a moist, flavorful dessert combining tender chunks of tart Granny Smith apples and crunchy pecans in a warmly spiced cinnamon cake. Topped with a rich, buttery caramel glaze, this cake offers a perfect balance of sweet, nutty, and fruity flavors making it an ideal treat for gatherings or cozy weekend indulgences.
Ingredients
Scale
Cake
- ½ cup cooking oil
- 1 cup granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 medium Granny Smith apples, peeled, cored and chopped
- 1 cup chopped pecans
Caramel Glaze
- 4 tablespoons butter
- ½ cup brown sugar, packed
- ¼ 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 ensure the cake doesn’t stick after baking.
- Mix wet ingredients: In a large bowl, whisk together the cooking oil, granulated sugar, and eggs until the mixture becomes smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt to distribute the leavening and spices evenly.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which could toughen the cake.
- Add flavor and texture: Fold in the vanilla extract, chopped Granny Smith apples, and chopped pecans, ensuring even distribution throughout the batter.
- Bake the cake: Pour the batter into your prepared pan and place it in the oven. Bake for about 1 hour, starting to check doneness with a toothpick at the 50-minute mark. The toothpick should come out clean or with just a few crumbs attached.
- Prepare caramel glaze: While the cake bakes, melt the butter in a small saucepan over medium heat. Add the brown sugar and whole milk, stirring occasionally. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring frequently until the glaze thickens.
- Glaze and serve: Once the cake has cooled completely, drizzle the warm caramel glaze generously over the top. Allow the glaze to set before slicing and serving.
Notes
- Use tart Granny Smith apples to balance the sweetness of the caramel glaze.
- Ensure the cake is completely cool before adding the glaze to prevent it from melting off.
- You can substitute pecans with walnuts if preferred.
- Check the cake with a toothpick starting at 50 minutes to avoid overbaking.
- For a deeper caramel flavor, consider using dark brown sugar in the glaze.
