Apple Pecan Cake with Caramel Glaze

 


Instructions

Step 1: Make the Cake

  1. Preheat oven to 325°F (165°C).

  2. In a large bowl, beat together oil, sugar, and eggs until smooth and creamy.

  3. In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Add to the wet mixture and stir until well combined.

  4. Mix in vanilla extract.

  5. Fold in apples and pecans until evenly distributed.

  6. Pour batter into a generously greased and floured tube pan (or two loaf pans).

  7. Bake for 50–60 minutes, checking at 50 minutes. A toothpick inserted into the center should come out clean.

Step 2: Make the Caramel Glaze

  1. In a small saucepan, melt butter over low heat.

  2. Stir in brown sugar and milk.

  3. Bring to a gentle boil, then reduce heat to low and simmer for about 10 minutes, stirring constantly.

  4. Remove from heat, stir in vanilla, and let cool slightly.

Step 3: Finish & Serve

  • Once the cake has cooled slightly, pour warm caramel glaze over the top.

  • Let set for a few minutes before slicing.

Tips & Variations

  • Apple choice: Granny Smith adds tartness, but Honeycrisp or Fuji work if you prefer sweeter cake.

  • Extra spice: Add ½ tsp nutmeg or allspice for a deeper fall flavor.

  • Storage: Keep covered at room temperature up to 2 days, or refrigerate for 4–5 days. Tastes even better the next day!