Apple Pecan Cake with Caramel Glaze
A delicious apple pecan cake with a rich caramel glaze, perfect for any gathering or cozy night at home.
Ingredients
For the cake
- 3.5 cups Granny Smith apples, peeled and chopped Chop apples into small pieces for even baking.
- 4 large eggs Large eggs are recommended.
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 cup chopped pecans Can be substituted with walnuts if desired.
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp cinnamon Can add nutmeg for variation.
- 0.5 tsp salt
For the caramel glaze
- 1 tbsp butter Melted.
- 0.5 cup brown sugar
- 0.5 cup cream Add more if the glaze is too thick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- In a bowl, mix the sugar, oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Gently fold in the chopped apples and pecans.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool for about 10 minutes, then flip the cake onto a wire rack to cool completely.
Making the caramel glaze
- Melt butter in a saucepan, add brown sugar and cream, and stir until well combined.
- Drizzle the glaze over the cooled cake before serving.
Notes
This cake can be stored in an airtight container at room temperature for about 3 to 4 days. If refrigerated, bring back to room temperature before serving for best taste.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 30g
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