Apple Pecan Cake With Caramel Glaze
A deliciously moist cake that combines tart apples and crunchy pecans with a luscious caramel glaze, perfect for any occasion.
Ingrédients
Cake Ingredients
- 1.5 cups cooking oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3.5 cups Granny Smith apples, peeled and finely chopped (approximately 3-4 apples)
- 1 cup pecans, finely chopped
Caramel Glaze Ingredients
- 0.75 cups unsalted butter (1 ½ sticks)
- 1 cup light brown sugar
- 0.25 cups whole milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
Mix Wet Ingredients
- In a large mixing bowl, combine the cooking oil and granulated sugar, whisking thoroughly. Then add the eggs one at a time, mixing well after each addition.
Combine Dry Ingredients
- In another bowl, sift together the flour, baking soda, cinnamon, and salt.
Blend Ingredients
- Gradually add the dry mixture to the wet mixture, alternating with the vanilla extract. Mix until just combined.
Incorporate Apples and Pecans
- Gently fold in the chopped apples and pecans.
Pour Batter into Pans
- Divide the batter evenly between the prepared pans and smooth the tops.
Bake the Cake
- Bake for approximately 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool Cakes
- Once baked, cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
Prepare the Caramel Glaze
- In a saucepan, melt the unsalted butter. Add brown sugar and milk, stirring until combined. Bring to a gentle boil and simmer for 3-5 minutes until it thickens slightly. Stir in vanilla extract.
Glaze the Cake
- Once the cakes are cooled, pour half the glaze over the first layer, then add the second layer and pour the remaining glaze over the cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Freezing is also an option for up to 3 months if wrapped properly.