Description
This Apple Pecan Cake with Caramel Glaze is a moist, flavorful dessert featuring tender chunks of tart Granny Smith apples and crunchy pecans baked into a spiced, tender crumb. Topped with a rich, buttery caramel glaze, this cake offers a perfect balance of sweet and slightly tart flavors, making it a delightful treat for any occasion.
Ingredients
Scale
Cake
- 1 ½ cups cooking oil
- 2 cups sugar
- 4 eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 tsp salt
- 2 tsps vanilla extract
- 3 ½ cups Granny Smith apples (approximately 3–4 apples), peeled and chopped into small pieces
- 1 cup pecans, chopped small
Caramel Glaze
- ¾ cup butter (1 ½ sticks)
- 1 cup light brown sugar
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the perfect temperature for baking the cake evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine 1 ½ cups cooking oil, 2 cups sugar, and 4 eggs. Beat the mixture until it becomes smooth and creamy, ensuring the sugar is well incorporated.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, and 1 teaspoon salt to evenly distribute the leavening agents and spices.
- Combine Mixtures: Gradually add the dry ingredients into the large bowl with the wet ingredients. Mix well to form a consistent batter without lumps.
- Add Flavor and Mix-Ins: Stir in 2 teaspoons of vanilla extract, then fold in the 3 ½ cups of chopped Granny Smith apples and 1 cup chopped pecans until evenly dispersed.
- Prepare Bakeware: Generously grease and flour a tube pan. Alternatively, you may use two loaf pans. This prevents sticking and helps the cake release easily after baking.
- Bake the Cake: Pour the batter into the prepared pan(s). Bake in the preheated oven at 325°F (163°C) for about 1 hour. Start checking at 50 minutes with a toothpick—you’ll know the cake is done when it comes out clean.
- Make the Caramel Glaze: While the cake bakes, melt ¾ cup butter in a small pan over low heat. Stir in 1 cup light brown sugar and ¼ cup milk. Bring to a gentle boil, then reduce heat to a simmer, stirring constantly to prevent burning.
- Simmer the Glaze: Let the caramel mixture boil gently for 10 minutes, stirring continuously to achieve a smooth, thick consistency. Remove from heat and stir in 1 teaspoon vanilla extract.
- Cool the Glaze: Allow the caramel glaze to cool slightly until it thickens enough to pour without running off the cake excessively.
- Glaze the Cake: Once the cake has cooled but is still slightly warm, pour the caramel glaze evenly over the top, allowing it to drip down the sides for a luscious finish.
Notes
- Check the cake at 50 minutes to avoid over-baking, especially if using loaf pans which might bake faster than a tube pan.
- Use Granny Smith apples for their tartness that complements the sweetness of the caramel glaze.
- Chop pecans finely to distribute their crunch evenly throughout the cake.
- Ensure the caramel glaze simmers gently to prevent burning and bitterness.
- If you prefer a thicker glaze, let it cool a bit longer before pouring on the cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Apple pecan cake, caramel glaze cake, apple dessert, pecan cake, fall cake recipe, moist apple cake
