Description
This Apple Pecan Cake with Caramel Glaze is a moist, flavorful dessert featuring tender chunks of Granny Smith apples and crunchy pecans, all tied together with a warm caramel glaze. Perfect for autumn gatherings or a cozy treat any time of year, this cake combines classic spices and textures in a beautifully baked loaf.
Ingredients
Scale
Cake Ingredients
- 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
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 medium Granny Smith apples, peeled, cored, and chopped
- 1 cup chopped pecans
Caramel Glaze Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup whole milk
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease and lightly flour a tube or loaf pan to ensure the cake releases easily after baking.
- 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, ground cinnamon, and salt to ensure even distribution of leavening and spices.
- Incorporate dry into wet: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the cake tender.
- Add flavorings and mix-ins: Fold in the vanilla extract, chopped Granny Smith apples, and chopped pecans evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared pan. Bake in the preheated oven for about 1 hour. Start checking for doneness at the 50-minute mark by inserting a toothpick into the center; it should come out clean.
- Prepare the caramel glaze: While the cake bakes, melt the butter in a small pan over medium heat. Add the brown sugar and whole milk, bringing the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes, stirring frequently until the glaze thickens.
- Glaze the cake: Once the cake is completely cooled, drizzle the caramel glaze generously over the top, allowing it to soak slightly into the warm cake if desired.
Notes
- For best texture, do not over-mix the batter after adding the dry ingredients.
- Ensure the cake is fully cooled before glazing to prevent the caramel from melting off.
- You can substitute walnuts for pecans if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This cake freezes well—wrap tightly and freeze for up to 2 months.
